Moist Vegan Lemon Muffins
These Moist Vegan Lemon Muffins are the perfect treat for any occasion! Bursting with zesty flavors, they are incredibly fluffy and moist, featuring delightful bakery-style muffin tops crowned with crunchy pearl sugar and a lemony crumb topping. Whether you’re enjoying them for breakfast, dessert, or as a snack, these muffins will brighten your day!
Why You’ll Love This Recipe
- Zesty Flavor: The combination of fresh lemon juice and zest creates a vibrant taste that’s refreshing and delicious.
- Fluffy Texture: With the right technique, these muffins rise beautifully, resulting in a light and airy bite every time.
- Easy to Make: This recipe is straightforward, making it perfect for both novice and experienced bakers alike.
- Versatile Treat: Enjoy these muffins on their own or dress them up with a sweet glaze for special occasions.
- Vegan-Friendly: Made without any animal products, these muffins are suitable for everyone, including those on a plant-based diet.
Tools and Preparation
Before diving into the baking process, gather your tools. Having everything on hand can make the experience smoother and more enjoyable.
Essential Tools and Equipment
- Mixing bowls
- Whisk
- Spatula
- Muffin trays
- Muffin liners
- Ice cream scoop (or large spoon)
- Cooling rack
Importance of Each Tool
- Mixing bowls: These provide ample space for combining ingredients without spills.
- Whisk: A whisk is essential for properly incorporating wet ingredients and achieving a smooth batter.
- Muffin trays: Using muffin trays ensures uniform baking and helps create those lovely muffin tops.
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
- 60 ml lemon juice (freshly squeezed)
- 180 ml soy milk
- 120 ml olive oil
- 120 g vegan Greek-style yogurt
- 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
How to Make Moist Vegan Lemon Muffins
Step 1: Flavor the Sugar for Muffin Batter
In a large mixing bowl, add the granulated sugar along with 4 tablespoons of lemon zest. Use your fingertips to rub the zest into the sugar until it feels wet. This step enhances the flavor of your muffins.
Step 2: Make Vegan Buttermilk
In a jug, combine 180 ml of soy milk with 60 ml of freshly squeezed lemon juice. Stir well and set aside. This mixture will act as your vegan buttermilk.
Step 3: Mix Wet Ingredients
To your flavored sugar bowl, add 120 ml of olive oil, 120 g of vegan Greek-style yogurt, and 2 teaspoons of vanilla extract. Whisk together until smooth. Then add in your prepared vegan buttermilk and whisk again until well combined.
Step 4: Combine Dry Ingredients
Sift together 300 g of all-purpose flour, 3 teaspoons of baking powder, and ¼ teaspoon of sea salt in another bowl. Whisk to ensure everything is evenly mixed.
Step 5: Make the Batter
Gently fold the dry ingredients into the wet mixture in two parts using a spatula. Make sure to fold carefully until no pockets or streaks of flour remain—avoid overmixing!
Step 6: Rest the Batter (Optional)
For even taller muffin tops, let your batter rest at room temperature for about 30 minutes before baking.
Step 7: Prepare Oven/Pan
Preheat your oven to fan-forced at 190°C (375°F) or conventional at 210°C (410°F). Line two muffin trays with muffin liners. If using regular-sized cups instead of large tulip liners, fill every second cavity to promote high muffin tops.
Step 8: Make the Crumb Topping
In a small bowl, rub together 30 g of granulated sugar with an additional teaspoon of lemon zest until fragrant. Add in 30 g of all-purpose flour followed by 2 tablespoons of 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 to the top with batter. Sprinkle your crumb topping on each muffin generously and add pearl sugar if desired.
Step 10: Bake
Place in the oven at fan-forced temperature for the first five minutes at 190°C/375°F or conventional at 210°C/410°F. After this time, reduce the heat to fan-forced at 170°C/340°F or conventional at 190°C/375°F for an additional fifteen minutes. Let cool in tray for five minutes before transferring them to a cooling rack for further cooling (about thirty minutes).
Step 11: Make the Glaze
Combine powdered sugar with two teaspoons of lemon juice in a small bowl until smooth. Adjust consistency as needed by adding more powdered sugar if you want it thicker or more lemon juice for runniness. Drizzle over cooled muffins.
Step 12: Storage
Store these moist vegan lemon muffins in an airtight container at room temperature for up to five days or refrigerate them for one week. If stored in the fridge, allow them to sit out at room temperature for about one hour before serving. You can also freeze them in an airtight container; simply thaw them out before enjoying!
How to Serve Moist Vegan Lemon Muffins
Serving Moist Vegan Lemon Muffins can elevate your breakfast or snack experience. These muffins are versatile and can be enjoyed in several delightful ways.
With Fresh Fruits
- Berries: Add a handful of fresh blueberries, raspberries, or strawberries for a refreshing contrast.
- Citrus Slices: Serve with orange or grapefruit slices to enhance the lemon flavor.
Drizzled with Glaze
- Lemon Glaze: Drizzle a simple lemon glaze on top for added sweetness and tanginess.
- Chocolate Drizzle: For a unique twist, a light chocolate drizzle can complement the muffins beautifully.
Pair with Beverages
- Herbal Tea: Enjoy these muffins with a warm cup of chamomile or mint tea for a comforting treat.
- Coffee: A rich coffee pairs perfectly, balancing the zesty lemon flavors.
Enjoy as Dessert
- With Ice Cream: Serve warm muffins with a scoop of vegan vanilla ice cream for an indulgent dessert.
- Whipped Coconut Cream: Top with whipped coconut cream for a dairy-free option that adds creaminess.
How to Perfect Moist Vegan Lemon Muffins
To achieve the perfect texture and flavor in your Moist Vegan Lemon Muffins, consider these helpful tips.
- Flavoring: Ensure you use fresh lemon juice and zest; they significantly enhance the muffin’s taste.
- Don’t Overmix: Gently fold the dry ingredients into the wet ingredients to maintain a fluffy texture.
- Room Temperature Ingredients: Using room temperature soy milk and yogurt helps create a smoother batter.
- Resting Time: Allowing the batter to sit for 30 minutes can help develop those bakery-style muffin tops.
- Correct Oven Temperature: Make sure your oven is preheated correctly for even baking and optimal rise.
Best Side Dishes for Moist Vegan Lemon Muffins
Pairing side dishes with your Moist Vegan Lemon Muffins can make for a rounded meal. Here are some great options:
- Fruit Salad: A colorful mix of seasonal fruits complements the lemon flavor beautifully.
- Smoothie Bowl: A refreshing smoothie bowl topped with granola and nuts adds nutritional value.
- Avocado Toast: The creaminess of avocado contrasts nicely with the zesty muffins.
- Chia Pudding: Light chia pudding can serve as a healthy side that fits well with breakfast or brunch.
- Granola Bars: Homemade vegan granola bars provide extra crunch and energy alongside muffins.
- Vegan Yogurt Parfait: Layer vegan yogurt with granola and fruits for a deliciously creamy side dish.
Common Mistakes to Avoid
When making Moist Vegan Lemon Muffins, it’s easy to overlook a few key steps that can affect the final result. Here are some common mistakes to avoid:
- Overmixing the batter: This can lead to tough muffins. Mix until just combined for a light texture.
- Not measuring ingredients accurately: Using too much or too little of an ingredient can ruin your muffins. Use a kitchen scale or measuring cups for precision.
- Skipping the resting step: Allowing the batter to rest promotes higher muffin tops. Don’t skip this step if you want bakery-style results.
- Baking at the wrong temperature: Ensure your oven is preheated correctly. Incorrect temperatures can lead to undercooked or overbaked muffins.
- Ignoring the cooling time: Letting muffins cool in the pan can make them soggy. Transfer them to a cooling rack promptly.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container for up to 1 week.
- Allow muffins to sit at room temperature for about 1 hour before serving if refrigerated.
Freezing Moist Vegan Lemon Muffins
- Wrap each muffin individually in plastic wrap and place them in a freezer-safe bag.
- They can be frozen for up to 3 months.
Reheating Moist Vegan Lemon Muffins
- Oven: Preheat to 350°F (175°C) and warm muffins for about 10 minutes until heated through.
- Microwave: Heat each muffin on medium power for about 15-20 seconds, checking regularly to avoid overheating.
- Stovetop: Place muffins in a skillet on low heat, cover, and warm for about 5 minutes.
Frequently Asked Questions
How do I ensure my Moist Vegan Lemon Muffins rise properly?
To achieve high muffin tops, let the batter rest before baking and fill the liners generously.
Can I substitute ingredients in Moist Vegan Lemon Muffins?
Yes! You can replace soy milk with almond milk or other plant-based options, and olive oil can be swapped with vegetable oil.
What can I add to my Moist Vegan Lemon Muffins for extra flavor?
Try adding poppy seeds, blueberries, or nuts to enhance texture and flavor.
What if my muffins are too dense?
This may happen from overmixing or using too much flour. Measure carefully and mix just until combined.
Final Thoughts
These Moist Vegan Lemon Muffins are not only delicious but also versatile. You can customize them with various add-ins like berries or nuts, making them perfect for breakfast or dessert. Give this recipe a try, and enjoy their fluffy texture and zesty flavor!
Moist Vegan Lemon Muffins
- Total Time: 40 minutes
- Yield: Approximately 8 large muffins 1x
Description
Indulge in the refreshing taste of Moist Vegan Lemon Muffins, the perfect treat for any time of day! These delightful muffins are bursting with zesty lemon flavor and feature a fluffy texture that will make each bite a joy. Topped with crunchy pearl sugar and a sweet crumb topping, they are not only visually appealing but also incredibly satisfying. Whether you’re enjoying them for breakfast, as a snack, or dessert, these muffins will surely brighten your day and leave you craving more. Plus, they’re vegan-friendly, making them suitable for everyone!
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
- 2 teaspoons vanilla extract
- 300 g all-purpose flour
- 3 teaspoons baking powder
- ¼ teaspoon sea salt
Instructions
- Preheat your oven to fan-forced at 190°C (375°F). Line muffin trays with liners.
- In a bowl, rub granulated sugar with lemon zest until fragrant.
- Prepare vegan buttermilk by mixing soy milk with lemon juice and letting it sit.
- Combine flavored sugar with olive oil, yogurt, and vanilla; then mix in vegan buttermilk.
- In another bowl, sift together flour, baking powder, and salt before folding into the wet mixture.
- Let the batter rest for 30 minutes for taller muffin tops if desired.
- Fill muffin liners generously and sprinkle with crumb topping.
- Bake for the first five minutes at high heat, then reduce temperature for an additional fifteen minutes.
- Cool on a rack before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 muffin (90g)
- Calories: 290
- Sugar: 15g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
