Moist Vegan Lemon Muffins
These Moist Vegan Lemon Muffins are a delightful treat perfect for any occasion! Bursting with zesty lemon flavor and a fluffy texture, they are easy to make and sure to impress. Whether you’re hosting a brunch, enjoying a cozy afternoon tea, or simply satisfying your sweet tooth, these muffins stand out with their bakery-style tops and crunchy crumb topping.
Why You’ll Love This Recipe
- Delicious Flavor: The combination of fresh lemon juice and zest creates a vibrant taste that brightens up your day.
- Easy to Prepare: With simple ingredients and straightforward steps, you’ll have these muffins ready in no time!
- Versatile Serving Options: Perfect for breakfast, snacks, or dessert—these muffins can suit any meal.
- Vegan-Friendly: Made without any animal products, these muffins are suitable for vegans and those with dairy allergies.
- Freezable: Bake a batch ahead of time and enjoy them later by freezing for quick snacks!
Tools and Preparation
Before you dive into making your Moist Vegan Lemon Muffins, gather your kitchen tools. Having the right equipment will make the process smoother and more enjoyable.
Essential Tools and Equipment
- Mixing bowls
- Whisk
- Spatula
- Muffin tray
- Muffin liners
- Measuring cups and spoons
Importance of Each Tool
- Mixing bowls: Essential for combining ingredients without mess.
- Muffin tray: Ensures even baking and perfect muffin shapes.
- Spatula: Helps gently fold ingredients together without overmixing.
Ingredients
These are the best vegan lemon muffins you will try! Zesty, fluffy, and moist, with huge bakery-style muffin tops and a crunchy pearl sugar and lemon crumb topping. This recipe will yield 8 large bakery-style muffins or 10-12 smaller muffins.
For the Muffin Batter
- 200 g granulated sugar
- 4 tablespoons lemon zest (see note 1)
- 60 ml lemon juice (freshly squeezed, see note 1)
- 180 ml soy milk (see note 2)
- 120 ml olive oil (see note 3)
- 120 g vegan Greek-style yogurt (see note 4)
- 2 teaspoons vanilla extract
- 300 g all-purpose flour
- 3 teaspoons baking powder
- ¼ teaspoon sea salt
For the Topping
- 30 g granulated sugar
- 1 teaspoon lemon zest (freshly grated)
- 30 g all-purpose flour
- 2 tablespoons vegan butter
- 2 tablespoons pearl sugar (optional)
For the Glaze
- 40 g powdered sugar
- 2 teaspoons lemon juice (see note 1)
How to Make Moist Vegan Lemon Muffins
Step 1: Flavor the Sugar for Muffin Batter
Add the sugar and lemon zest to a large mixing bowl. Use your fingertips to rub the zest into the sugar until it feels wet.
Step 2: Make Vegan Buttermilk
In a jug, mix the soy milk and lemon juice. Set aside for about 5 minutes to curdle slightly.
Step 3: Mix Wet Ingredients
Add the olive oil, vegan yogurt, and vanilla extract to the flavored sugar. Whisk together until well combined. Then add in the vegan buttermilk mixture and whisk again until smooth.
Step 4: Combine Dry Ingredients
Sift together the all-purpose flour, baking powder, and sea salt into another bowl. Whisk to ensure everything is evenly mixed.
Step 5: Make the Batter
Fold the dry ingredients into the wet mixture in two parts using a spatula. Be gentle; stop mixing once there are no streaks of flour remaining.
Step 6: Rest the Batter (Optional)
Letting the batter rest at room temperature for about 30 minutes can help achieve tall muffin tops.
Step 7: Prepare Oven & Pan
Preheat your oven to fan-forced at 190°C (375°F) or conventional at 210°C (410°F). Line muffin trays with liners while leaving space between each cup.
Step 8: Make Crumb Topping
In a separate bowl, rub lemon zest into granulated sugar until fragrant. Then mix in flour followed by vegan butter until it resembles crumbs.
Step 9: Assemble Muffins
Fill each muffin liner with batter using an ice cream scoop or spoon until full. Top generously with crumb mixture and sprinkle with pearl sugar if desired.
Step 10: Bake
Bake at fan-forced temperature for first five minutes; then reduce heat to fan-forced at 170°C (340°F) or conventional at 190°C (375°F), continuing for another 15 minutes. Let cool briefly before transferring to a cooling rack.
Step 11: Make Glaze
Combine powdered sugar with lemon juice until smooth. Adjust thickness as desired before drizzling over cooled muffins.
Step 12: Storage
Store muffins in an airtight container at room temperature for up to five days or refrigerate for up to one week. Let them sit out before serving if chilled. They also freeze well!
Enjoy your deliciously moist vegan lemon muffins!
How to Serve Moist Vegan Lemon Muffins
Moist Vegan Lemon Muffins are deliciously versatile and can be enjoyed in many ways. Here are a few serving suggestions that will enhance the experience of these zesty treats.
With a Cup of Tea
- Enjoying your muffins with a hot cup of tea creates a delightful afternoon snack. Opt for herbal or black tea to complement the lemon flavor.
As a Breakfast Treat
- These muffins make an excellent breakfast option when paired with fresh fruit or a smoothie. They provide energy and zest to start your day.
Drizzled with Glaze
- For an extra touch of sweetness, drizzle some glaze over the muffins right before serving. This adds a lovely shine and enhances the lemony goodness.
Topped with Fresh Berries
- Serve the muffins alongside fresh berries like strawberries or blueberries. This adds freshness and a pop of color to your plate.
With Vegan Butter
- Spread some vegan butter on warm muffins for a rich, creamy texture that balances the tartness of the lemon.
As Dessert
- Pair them with dairy-free ice cream for a delightful dessert option. The combination of warm muffins and cold ice cream is simply irresistible!
How to Perfect Moist Vegan Lemon Muffins
To achieve the best results with your Moist Vegan Lemon Muffins, consider these helpful tips. They will ensure your muffins turn out fluffy and flavorful every time.
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Use fresh ingredients: Fresh lemon juice and zest will significantly enhance the flavor of your muffins, making them zesty and aromatic.
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Don’t overmix: Gently fold the dry ingredients into the wet ingredients to avoid tough muffins. Overmixing can lead to dense textures.
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Let batter rest: Allowing your muffin batter to rest at room temperature for 30 minutes promotes higher muffin tops and better texture.
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Fill muffin liners generously: Fill each liner to the top for that bakery-style dome shape. This makes for visually appealing muffins.
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Check doneness carefully: Use a toothpick inserted into the center; it should come out clean when properly baked. This prevents undercooked or overly dry muffins.
Best Side Dishes for Moist Vegan Lemon Muffins
Pairing side dishes with Moist Vegan Lemon Muffins can elevate your meal even further. Here’s a list of delightful accompaniments you might consider:
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Fruit Salad
A mix of seasonal fruits adds freshness and brightness, perfectly balancing the tartness of the muffins. -
Chia Seed Pudding
This creamy dish complements the muffins’ texture while providing added nutrition and flavor variety. -
Coconut Yogurt
Creamy coconut yogurt served on the side brings richness that pairs well with citrus flavors. -
Smoothie Bowl
A refreshing smoothie bowl can serve as a vibrant side dish, enhancing breakfast vibes while adding vitamins. -
Granola
Crunchy granola provides a satisfying contrast to soft muffins, making it perfect for breakfast or brunch. -
Herbal Tea
A soothing cup of herbal tea serves as an ideal beverage choice, enhancing relaxation while enjoying your muffins. -
Nut Butter
A dollop of almond or peanut butter offers protein and healthy fats, enriching each muffin bite further. -
Avocado Toast
Creamy avocado toast adds savory notes that balance out the sweet lemon flavor in your muffins, creating an exciting contrast.
Common Mistakes to Avoid
Baking can be tricky, especially when making Moist Vegan Lemon Muffins. Here are some common mistakes to avoid for the best results.
- Overmixing the batter: Mixing too much can lead to dense muffins. Gently fold the dry ingredients into the wet until just combined.
- Using old ingredients: Expired baking powder or stale flour can ruin your muffins. Always check expiration dates before starting.
- Skipping the resting time: Not letting the batter rest can prevent high muffin tops. Allow it to sit at room temperature for 30 minutes if possible.
- Incorrect oven temperature: Baking at the wrong temperature can affect texture. Ensure your oven is preheated and calibrated correctly.
- Not using fresh lemon juice: Bottled lemon juice lacks flavor. Always use freshly squeezed lemon juice for a zesty kick.
Storage & Reheating Instructions
Refrigerator Storage
- Store muffins in an airtight container.
- They will last up to 5 days in the fridge.
Freezing Moist Vegan Lemon Muffins
- Place muffins in an airtight container or freezer bag.
- They can be frozen for up to a month.
Reheating Moist Vegan Lemon Muffins
- Oven: Preheat to 170°C (340°F) and warm for about 10 minutes.
- Microwave: Heat for 15-20 seconds for a quick warm-up.
- Stovetop: Heat on low in a skillet, covered, for about 5 minutes.
Frequently Asked Questions
Here are some frequently asked questions about making Moist Vegan Lemon Muffins.
How do I make my vegan muffins rise?
To achieve tall, fluffy muffins, ensure you use fresh baking powder and allow the batter to rest before baking.
Can I substitute ingredients in Moist Vegan Lemon Muffins?
Yes! You can replace soy milk with almond milk or use coconut oil instead of olive oil if desired.
How long do Moist Vegan Lemon Muffins last?
These muffins stay fresh for up to 5 days at room temperature or up to a week in the fridge.
What should I do if my muffins are too dense?
If your muffins turn out dense, try not to overmix the batter and ensure you’re using adequate leavening agents like baking powder.
Can I add other flavors to my vegan lemon muffins?
Absolutely! Feel free to add poppy seeds, blueberries, or even nuts for extra texture and flavor.
Final Thoughts
These Moist Vegan Lemon Muffins are delightful and versatile treats perfect for breakfast or dessert. Their zesty flavor and soft texture make them irresistible. Experiment with different mix-ins or toppings, and enjoy these heavenly muffins any day!
Moist Vegan Lemon Muffins
- Total Time: 35 minutes
- Yield: Approximately 10 muffins 1x
Description
Indulge in the delightful taste of Moist Vegan Lemon Muffins, a perfect treat for any occasion! These muffins are bursting with zesty lemon flavor and have a fluffy texture that will impress anyone. Ideal for brunch, afternoon tea, or a sweet snack, they feature bakery-style tops and a crunchy crumb topping that elevates their appeal. Simple to make and completely vegan, these muffins can also be frozen for future cravings.
Ingredients
- 200g granulated sugar
- 4 tablespoons lemon zest
- 60ml freshly squeezed lemon juice
- 180ml soy milk
- 120ml olive oil
- 120g vegan Greek-style yogurt
- 300g all-purpose flour
- 3 teaspoons baking powder
- Sea salt
Instructions
- Preheat your oven to 190°C (375°F) and line a muffin tray with liners.
- Combine sugar and lemon zest in a bowl, rubbing them together until fragrant.
- Create vegan buttermilk by mixing soy milk and lemon juice; set aside for 5 minutes.
- In another bowl, whisk together olive oil, vegan yogurt, and vanilla extract with the flavored sugar mix, then add the buttermilk.
- Sift together flour, baking powder, and salt; fold into the wet ingredients gently.
- Rest the batter for about 30 minutes for taller muffins if desired.
- Fill muffin liners generously with batter; top with crumb mixture made from sugar, lemon zest, flour, and vegan butter.
- Bake for 5 minutes at high heat then lower to 170°C (340°F) for an additional 15 minutes or until golden brown.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 muffin (85g)
- Calories: 190
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
