Moist Vegan Lemon Muffins
These Moist Vegan Lemon Muffins are a delightful treat that will brighten any occasion. Perfect for breakfast, brunch, or a sweet snack, these muffins are zesty, fluffy, and incredibly moist. With their huge bakery-style tops and a satisfying crunch from the pearl sugar and lemon crumb topping, you’ll find them irresistible. Whether you’re hosting a gathering or simply indulging yourself, these muffins are sure to impress!
Why You’ll Love This Recipe
- Deliciously Zesty: Bursting with fresh lemon flavor, these muffins are a refreshing treat that tantalizes your taste buds.
- Easy to Make: Simple ingredients and straightforward steps make this recipe accessible for bakers of all levels.
- Vegan-Friendly: Made without any animal products, these muffins are perfect for vegans and those with dairy allergies.
- Customizable Options: Feel free to add poppy seeds or berries for an exciting twist on this classic lemon muffin recipe.
- Perfectly Moist Texture: The combination of vegan yogurt and olive oil ensures that each muffin is fluffy and moist.
Tools and Preparation
Before diving into the baking process, gather your tools and prepare your kitchen. Having everything ready will make the experience smooth and enjoyable.
Essential Tools and Equipment
- Mixing bowls
- Whisk
- Spatula
- Muffin trays
- Measuring cups and spoons
- Ice cream scoop
Importance of Each Tool
- Mixing bowls: Essential for combining ingredients without spills.
- Whisk: Helps incorporate air into the batter for light and fluffy muffins.
- Muffin trays: Provides the shape needed to bake perfect muffins with tall 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.
- 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
- 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
How to Make Moist Vegan Lemon Muffins
Step 1: Flavor the Sugar
Add the granulated sugar and 4 tablespoons of lemon zest to a large mixing bowl. 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, mix together 180 ml of soy milk with 60 ml of freshly squeezed lemon juice. Set aside for about 5 minutes. This mixture will help create a tender muffin texture.
Step 3: Mix Wet Ingredients
Incorporate 120 ml of olive oil, 120 g of vegan Greek-style yogurt, and 2 teaspoons of vanilla extract into the flavored sugar. Whisk thoroughly to combine. Next, add in the vegan buttermilk mixture and whisk again until fully blended.
Step 4: Combine Dry Ingredients
Sift together 300 g of all-purpose flour, 3 teaspoons of baking powder, and ¼ teaspoon of sea salt into another bowl. Gently whisk them together until evenly mixed.
Step 5: Make the Batter
Fold half of the dry ingredients into the wet mixture using a spatula. Repeat with the remaining dry ingredients. Be careful not to overmix; stop once there are no visible flour streaks.
Step 6: Rest the Batter (Optional)
Letting the batter sit at room temperature for about 30 minutes can promote high muffin tops—this step is optional but recommended.
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 eight liners—fill only every second cavity to promote high muffin tops.
Step 8: Make Crumb Topping
In a separate bowl, rub together additional lemon zest with granulated sugar until fragrant. Then mix in additional flour and vegan butter until you achieve a crumb-like consistency. Set aside.
Step 9: Assemble Muffins
Using an ice cream scoop or large spoon, fill each muffin liner to the top with batter. Sprinkle with crumb topping and add pearl sugar if desired.
Step 10: Bake Muffins
Bake in preheated oven at fan-forced 190°C/375°F or conventional at 210°C/410°F for first five minutes. Then reduce temperature to fan-forced at 170°C/340°F or conventional at 190°C/375°F for an additional fifteen minutes until golden brown.
Step 11: Make Glaze
While muffins cool for five minutes after baking, mix together powdered sugar with remaining lemon juice until smooth. Adjust thickness by adding more sugar if desired.
Step 12: Storage Instructions
Store the cooled muffins in an airtight container at room temperature for up to five days or in the fridge for one week. For best results after refrigeration, let them sit out for an hour before serving. You can also freeze them in an airtight container; defrost as needed before enjoying!
How to Serve Moist Vegan Lemon Muffins
These Moist Vegan Lemon Muffins are delightful on their own, but they can be enhanced with a few simple serving suggestions. Whether you’re enjoying them for breakfast or as a snack, these pairings will elevate your muffin experience.
With Fresh Berries
- Add a handful of mixed berries like strawberries, blueberries, or raspberries for a burst of flavor and color.
Drizzled with Maple Syrup
- A light drizzle of pure maple syrup can add sweetness and richness to your muffins, making them even more irresistible.
Accompanied by Vegan Butter
- Spread a bit of vegan butter on warm muffins for a creamy texture that complements the zesty lemon flavor beautifully.
Served with Coconut Yogurt
- Top your muffins with a dollop of coconut yogurt for added creaminess and a hint of tropical flavor.
Paired with Herbal Tea
- Enjoy your muffins alongside a steaming cup of herbal tea, such as chamomile or mint, for a soothing afternoon treat.
Topped with Lemon Glaze
- For an extra sweet touch, drizzle some homemade lemon glaze over the muffins just before serving to enhance their lemony goodness.
How to Perfect Moist Vegan Lemon Muffins
To achieve the best results with your Moist Vegan Lemon Muffins, consider these helpful tips. They ensure that each batch turns out fluffy and full of flavor.
- Use fresh ingredients: Always use fresh lemons and good-quality soy milk for the best taste and texture.
- Don’t overmix: Gently fold the dry ingredients into the wet mixture to keep the muffins airy and light.
- Let the batter rest: Allowing the batter to sit at room temperature for 30 minutes can help create those bakery-style muffin tops.
- Fill muffin liners generously: Fill each liner all the way to the top for high, dome-shaped muffins that look impressive.
- Adjust baking time carefully: Keep an eye on your muffins in the oven; baking times may vary based on your oven’s calibration.
- Cool completely before glazing: Ensuring that your muffins are fully cooled will prevent the glaze from melting off.
Best Side Dishes for Moist Vegan Lemon Muffins
If you’re looking to create a balanced meal around your Moist Vegan Lemon Muffins, consider serving them with some tasty side dishes. Here are some great options:
-
Fresh Fruit Salad
A mix of seasonal fruits will complement the lemon flavor while adding refreshing sweetness. -
Avocado Toast
Creamy avocado spread on whole grain toast offers healthy fats and pairs wonderfully with citrus flavors. -
Chia Seed Pudding
This nutritious pudding provides protein and fiber, making it a filling addition to your muffin meal. -
Smoothie Bowl
Blend up your favorite fruits and top with granola; it’s a vibrant side that adds texture and nutrition. -
Granola Parfait
Layer granola with vegan yogurt and fruit for a delightful contrast in textures alongside your muffins. -
Cucumber Salad
A light cucumber salad dressed in lemon vinaigrette can balance out the sweetness of the muffins perfectly. -
Oatmeal
Serve warm oatmeal topped with nuts or seeds for a hearty breakfast option alongside your moist muffins. -
Herbed Quinoa Salad
This protein-packed salad adds substance and pairs well with the zesty flavors of lemon.
Common Mistakes to Avoid
Making Moist Vegan Lemon Muffins can be a breeze, but there are some common pitfalls that can lead to less-than-perfect results. Here are a few mistakes to watch out for:
- Incorrect Measurements: Using too much or too little of any ingredient can affect the texture and flavor. Always measure accurately with proper tools.
- Overmixing the Batter: Overmixing can lead to dense muffins instead of light and fluffy ones. Mix just until combined; it’s okay if there are a few lumps.
- Not Preheating the Oven: Baking in an unheated oven can result in uneven cooking. Always preheat your oven before putting the muffins in.
- Skipping the Resting Time: Allowing the batter to rest promotes higher muffin tops. Don’t rush this step if you want bakery-style results!
- Using Old Ingredients: Fresh ingredients make all the difference in flavor and texture. Check expiration dates on baking powder and other key items.
- Ignoring Muffin Liners: Not using liners can lead to sticking muffins, making them hard to remove. Always line your muffin pans for easy release.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container.
- Keep at room temperature for up to 5 days.
Freezing Moist Vegan Lemon Muffins
- Place muffins in an airtight container or freezer 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 10-15 minutes for best results.
- Microwave: Heat one muffin at a time for 15-30 seconds for a quick warm-up.
- Stovetop: Use a pan over low heat and cover; check frequently until warmed through.
Frequently Asked Questions
Here are some common questions about making Moist Vegan Lemon Muffins.
Can I use almond milk instead of soy milk?
Yes, you can substitute almond milk in this recipe. Just make sure it’s unsweetened.
How do I make these muffins gluten-free?
You can replace all-purpose flour with gluten-free flour blends specifically designed for baking.
What type of lemon juice should I use?
Freshly squeezed lemon juice is recommended for the best flavor, but bottled lemon juice will work in a pinch.
How do I know when the muffins are done baking?
The muffins are done when they are golden brown on top and a toothpick inserted into the center comes out clean.
Can I customize the flavors?
Absolutely! You can add poppy seeds, blueberries, or even a dash of ginger for added flavor variations.
Final Thoughts
These Moist Vegan Lemon Muffins are not only delightful but also incredibly versatile. Perfect for breakfast or as a snack, they bring brightness to any day. Feel free to customize with your favorite additions like berries or nuts. Try this recipe today and enjoy the burst of lemony goodness!
Moist Vegan Lemon Muffins
- Total Time: 40 minutes
- Yield: Approximately 8 large muffins 1x
Description
Indulge in the bright, zesty flavor of these Moist Vegan Lemon Muffins—perfectly fluffy and irresistibly delicious. Ideal for breakfast, brunch, or as a sweet snack, these muffins feature bakery-style tops and a delightful crunch from the pearl sugar and lemon crumb topping. Made without any animal products, they are accessible for vegans and anyone with dairy allergies. Customize them by adding poppy seeds or fresh berries for an extra twist on this classic treat. Enjoy them warm from the oven or store them for later; they’re sure to impress at any gathering!
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
- 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
Instructions
- Preheat your oven to fan-forced at 190°C (375°F).
- Combine granulated sugar and lemon zest in a bowl; rub together.
- Mix soy milk and lemon juice to create vegan buttermilk; set aside.
- In another bowl, whisk together olive oil, yogurt, vanilla extract, and the vegan buttermilk.
- Sift flour, baking powder, and salt into a separate bowl; gently fold into wet ingredients until just combined.
- Let batter rest for about 30 minutes (optional) to promote high tops.
- Fill muffin liners generously with batter and sprinkle with crumb topping if desired.
- Bake for initial 5 minutes at high temperature; then reduce heat to finish baking until golden brown.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 muffin (80g)
- Calories: 240
- Sugar: 16g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
