Moist Vegan Lemon Muffins
These Moist Vegan Lemon Muffins are a delightful treat that will brighten your day! Perfect for breakfast, brunch, or a sweet snack, these muffins combine tangy lemon flavor with a fluffy texture. With their impressive bakery-style tops and crunchy crumb topping, they are sure to impress family and friends alike. Made without any animal products, this recipe is not only delicious but also suitable for vegans and those seeking lighter options.
Why You’ll Love This Recipe
- Zesty Flavor: The fresh lemon zest and juice create a bright and tangy flavor that makes these muffins irresistible.
- Fluffy Texture: The combination of vegan yogurt and baking powder ensures each muffin is light and airy.
- Versatile Serving: Perfect for breakfast, dessert, or an afternoon snack—these muffins fit any occasion!
- Easy to Make: With simple ingredients and straightforward steps, you’ll have fresh muffins in no time.
- Visual Appeal: The large muffin tops and crumb topping make these muffins look as good as they taste.
Tools and Preparation
Having the right tools makes all the difference when baking these Moist Vegan Lemon Muffins. Gather your equipment before starting to ensure a smooth baking experience.
Essential Tools and Equipment
- Mixing bowls
- Whisk
- Spatula
- Ice cream scoop or large spoon
- Muffin trays
- Muffin liners
- Oven
Importance of Each Tool
- Mixing bowls: These are essential for combining both wet and dry ingredients without spilling.
- Whisk: A good whisk helps to aerate the batter, leading to fluffier muffins.
- Spatula: Useful for gently folding 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 crunchy pearl sugar and lemon crumb topping. This recipe will yield 8 large bakery-style muffins or 10-12 smaller muffins.
For the Muffins
- 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 Crumb 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
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. This step adds intense flavor to your muffins.
Step 2: Make Vegan Buttermilk
In a jug, mix together the soy milk and lemon juice. Set aside for about 5 minutes to thicken slightly.
Step 3: Mix Wet Ingredients
To the flavored sugar mixture, add olive oil, vegan yogurt, and vanilla extract. Whisk until combined. Then incorporate your vegan buttermilk into this mixture.
Step 4: Combine Dry Ingredients
Sift together flour, baking powder, and sea salt in another bowl. Whisk them together until evenly mixed.
Step 5: Make the Batter
Gently fold the dry ingredients into the wet ingredients in two parts using a spatula. Be careful not to overmix; stop once there are no visible streaks of flour.
Step 6: Rest the Batter (Optional)
Let your muffin batter sit at room temperature for about 30 minutes. This optional step helps achieve those high muffin tops!
Step 7: Prepare the Oven/Pan
Preheat your oven to fan-forced 190°C (375°F) or conventional 210°C (410°F). Line two muffin trays with eight liners each; only fill every second cavity to promote high muffin tops.
Step 8: Make the Crumb Topping
In a small bowl, rub together granulated sugar with lemon zest until fragrant. Add flour followed by vegan butter until you achieve a crumb-like consistency. Set aside.
Step 9: Assemble
Using an ice cream scoop or large spoon, fill each muffin liner generously with batter up to the top. Sprinkle crumb topping over each filled liner along with pearl sugar if desired.
Step 10: Bake
Place in preheated oven at fan-forced temperature for five minutes before reducing heat to fan-forced 170°C (340°F) or conventional 190°C (375°F). Bake for an additional 15 minutes until golden brown.
Step 11: Make the Glaze
Combine powdered sugar with lemon juice in a small bowl until smooth. Adjust thickness as desired by adding more sugar or juice.
Step 12: Storage
Store cooled muffins in an airtight container at room temperature for up to five days or in the fridge for up to one week. Allow refrigerated muffins to sit out for one hour before serving for optimal taste. You can also freeze them in an airtight container; simply defrost before enjoying!
How to Serve Moist Vegan Lemon Muffins
Moist Vegan Lemon Muffins are perfect for any occasion and can be served in various delightful ways. From breakfast to dessert, these muffins will brighten your day with their zesty flavor.
Breakfast Delight
- Pair with fresh fruit: Serve alongside a bowl of mixed berries or sliced bananas for a refreshing morning treat.
- Enjoy with vegan yogurt: Top with your favorite plant-based yogurt for added creaminess and nutrition.
Afternoon Tea
- Accompany with herbal tea: A warm cup of chamomile or mint tea complements the lemon flavor beautifully.
- Add a dollop of jam: Spread a layer of vegan lemon curd or berry jam on top for extra sweetness.
Dessert Option
- Drizzle with glaze: Enhance the muffins by drizzling the lemon glaze over them just before serving.
- Serve warm: Enjoy the muffins warm from the oven, allowing the flavors to shine through.
Snack Time
- Enjoy with coffee: These muffins pair perfectly with a cup of coffee or espresso, making for a satisfying snack.
- Add nuts or seeds: Sprinkle some chopped nuts or seeds on top for an extra crunch and nutrition boost.
How to Perfect Moist Vegan Lemon Muffins
To ensure your Moist Vegan Lemon Muffins turn out perfectly every time, consider these tips. They will help you achieve bakery-style results at home.
- Use fresh ingredients: Fresh lemons and high-quality vegan yogurt make a significant difference in flavor and texture.
- Avoid overmixing: Gently fold the ingredients together to prevent dense muffins; a few lumps are okay.
- Rest the batter: Allowing the batter to sit for 30 minutes can help create those tall muffin tops you desire.
- Preheat your oven properly: Ensure your oven is fully preheated before baking to achieve even cooking and rising.
- Don’t skip the crumb topping: This adds texture and flavor that elevates your muffins from good to great!
- Cool completely before glazing: Letting them cool ensures that the glaze adheres better without melting away.
Best Side Dishes for Moist Vegan Lemon Muffins
Moist Vegan Lemon Muffins can be paired with several delightful side dishes that enhance their flavors. Here are some tasty options:
- Fruit Salad: A colorful mix of seasonal fruits adds freshness and balances the muffin’s sweetness.
- Vegan Cheese Platter: A selection of vegan cheeses offers a savory contrast to the sweet muffins, perfect for brunch.
- Chia Seed Pudding: This creamy, nutritious side is great for breakfast, adding protein and fiber to your meal.
- Granola Parfait: Layer granola, dairy-free yogurt, and fruits in a glass for a deliciously crunchy accompaniment.
- Smoothie Bowl: A refreshing smoothie bowl topped with nuts and seeds pairs well with muffins for a wholesome start to your day.
- Avocado Toast: The creamy richness of avocado toast serves as a savory counterpart that complements lemon flavors beautifully.
- Coconut Whipped Cream: For dessert time, serve these muffins with coconut whipped cream on the side for an indulgent treat.
- Herbal Tea Selection: A variety of herbal teas can provide soothing options that enhance afternoon snacking experiences.
Common Mistakes to Avoid
Making Moist Vegan Lemon Muffins can be a joy, but there are common pitfalls that can affect your results.
- flavoring: Skipping the step of rubbing lemon zest into the sugar can lead to a lack of zesty flavor. Always make sure to infuse the sugar for the best taste.
- Incorrect oven temperature: Baking at the wrong temperature may result in muffins that are either undercooked or overbaked. Follow the specified temperatures closely for perfect results.
- Overmixing the batter: Mixing too much can make your muffins dense instead of fluffy. Fold gently until just combined to maintain that light texture.
- Ignoring resting time: Not allowing the batter to rest may prevent those delightful bakery-style muffin tops. If time allows, let it rest for 30 minutes.
- Neglecting to check doneness: Relying solely on baking time without checking for doneness can lead to underbaked muffins. Use a toothpick to ensure they’re fully cooked.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container at room temperature for up to 5 days.
- For longer freshness, refrigerate them for up to a week.
Freezing Moist Vegan Lemon Muffins
- Place muffins in an airtight container or freezer bag.
- They can be frozen for up to 3 months; just let them cool completely before freezing.
Reheating Moist Vegan Lemon Muffins
- Oven: Preheat to 170°C (340°F) and warm the muffins for about 10 minutes.
- Microwave: Heat individually for about 15 seconds until warm.
- Stovetop: Use a skillet on low heat, covering with a lid for about 5 minutes.
Frequently Asked Questions
Here are some common questions about making Moist Vegan Lemon Muffins.
Can I substitute soy milk in Moist Vegan Lemon Muffins?
Yes, almond milk or oat milk can be used as alternatives without affecting the flavor much.
What if I don’t have vegan yogurt?
You can replace it with additional soy milk mixed with a bit of vinegar or lemon juice for acidity.
How do I make these muffins gluten-free?
Use a gluten-free all-purpose flour blend instead of regular flour. Make sure it contains xanthan gum for proper texture.
Can I add fruit to my Moist Vegan Lemon Muffins?
Absolutely! Blueberries, raspberries, or poppy seeds would complement these muffins beautifully.
How should I store leftover muffins?
Keep them in an airtight container at room temperature or refrigerate them if you want them to last longer.
Final Thoughts
These Moist Vegan Lemon Muffins are not only delicious but also versatile. Perfect for breakfast or dessert, they cater to various tastes and dietary preferences. Feel free to customize by adding fruits or nuts to suit your cravings!
Moist Vegan Lemon Muffins
- Total Time: 35 minutes
- Yield: Makes approximately 8 large muffins 1x
Description
Indulge in the delightful experience of Moist Vegan Lemon Muffins, perfect for breakfast, brunch, or a stunning snack. These muffins are bursting with zesty lemon flavor and feature a fluffy texture that will brighten your day. Topped with a crunchy crumb topping and impressive bakery-style tops, they are sure to impress everyone at your table. Made without any animal products, this recipe is not only delicious but also vegan-friendly and a lighter option for all.
Ingredients
- 200 g granulated sugar
- 4 tablespoons lemon zest
- 60 ml lemon juice (freshly squeezed)
- 180 ml soy milk
- 120 ml olive oil
- 120 g vegan Greek-style yogurt
- 300 g all-purpose flour
- 3 teaspoons baking powder
- ¼ teaspoon sea salt
Instructions
- Preheat the oven to fan-forced 190°C (375°F). Line muffin trays with liners.
- In a large bowl, mix granulated sugar and lemon zest until fragrant.
- Combine soy milk and lemon juice in a jug to create vegan buttermilk; let sit for 5 minutes.
- Add olive oil, vegan yogurt, and vanilla extract to the flavored sugar; whisk until combined.
- Sift together flour, baking powder, and sea salt in another bowl, then gently fold into the wet ingredients.
- Optionally let the batter rest for 30 minutes for taller muffins.
- Fill muffin liners generously with batter and sprinkle crumb topping.
- Bake for about 20 minutes until golden brown.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
