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
Scale
- 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