Name: Moist Vegan Lemon Muffins
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Vegan
Ingredients: 200 g granulated sugar; 4 tablespoons lemon zest; 60 ml freshly squeezed lemon juice; 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; 30 g granulated sugar; 1 teaspoon lemon zest (freshly grated); 30 g all-purpose flour; 2 tablespoons vegan butter; 2 tablespoons pearl sugar (optional); 40 g powdered sugar; 2 teaspoons lemon juice

Description

Indulge in the delightful experience of Moist Vegan Lemon Muffins, perfect for any occasion! These fluffy, zesty treats are bursting with flavor and feature a satisfying bakery-style top. With a crunchy lemon crumb topping and optional pearl sugar, they’re sure to impress at brunches, snacks, or as a sweet dessert. Easy to make and entirely plant-based, these muffins are a crowd-pleaser that will have everyone reaching for more.

Ingredients

Scale

200 g granulated sugar
4 tablespoons lemon zest
60 ml freshly squeezed lemon juice
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
30 g granulated sugar
1 teaspoon lemon zest (freshly grated)
30 g all-purpose flour
2 tablespoons vegan butter
2 tablespoons pearl sugar (optional)
40 g powdered sugar
2 teaspoons lemon juice

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Instructions

Preheat your oven to fan-forced at 190°C (375°F). Line muffin trays with paper liners.
In a mixing bowl, combine the granulated sugar with lemon zest; rub together until fragrant.
Prepare vegan buttermilk by mixing soy milk with lemon juice; let it thicken.
In another bowl, whisk together olive oil, vegan yogurt, and vanilla extract into the flavored sugar mixture. Stir in the vegan buttermilk.
Sift together flour, baking powder, and sea salt in a separate bowl. Gently fold this into the wet ingredients until just combined.
Fill muffins liners with batter and sprinkle with crumb topping made from flour, lemon zest, and vegan butter.
Bake for 5 minutes at high temperature before reducing to fan-forced at 170°C (340°F) for an additional 15 minutes.
Allow muffins to cool slightly before glazing with a mix of powdered sugar and lemon juice.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: Vegan

Nutrition

Serving Size: 1 muffin (95g)
Calories: 220
Sugar: 12g
Sodium: 125mg
Fat: 9g
Saturated Fat: 1g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 1g
Protein: 3g
Cholesterol: 0mg