Moist Vegan Lemon Muffins
These Moist Vegan Lemon Muffins are truly a delight! With their zesty flavor, fluffy texture, and delightful aroma, they are perfect for breakfast or as a sweet treat any time of the day. The standout characteristic of these muffins is their huge bakery-style tops adorned with a crunchy pearl sugar and lemon crumb topping. Ideal for brunches, gatherings, or simply enjoying at home, this recipe guarantees muffins that everyone will love.
Why You’ll Love This Recipe
- Zesty Flavor: The combination of fresh lemon juice and zest packs a punch that brightens your palate.
- Fluffy Texture: These muffins rise beautifully, giving you that bakery-style fluffiness with every bite.
- Easy to Make: This simple recipe requires no complicated techniques—perfect for bakers of all levels.
- Customizable: You can easily modify this recipe by adding fruits or spices to suit your taste.
- Vegan & Delicious: No eggs or dairy are needed here, making them a guilt-free indulgence for everyone.
Tools and Preparation
Before diving into the baking process, gather your tools. Having everything ready ensures a smooth experience in the kitchen.
Essential Tools and Equipment
- Mixing bowls
- Whisk
- Spatula
- Muffin tray
- Muffin liners
- Ice cream scoop (optional)
- Cooling rack
Importance of Each Tool
- Mixing Bowls: Essential for combining ingredients without mess.
- Whisk: Helps incorporate air into the batter for a light texture.
- Muffin Tray: Provides the perfect shape for your muffins to rise beautifully.
- Cooling Rack: Allows muffins to cool evenly, preventing sogginess.
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 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.
Step 2: Make Vegan Buttermilk
In a jug, mix together the soy milk and lemon juice. Set aside for about 5 minutes until it thickens slightly.
Step 3: Mix Wet Ingredients
Add olive oil, vegan yogurt, and vanilla extract to the flavored sugar. Whisk together until well combined. Then whisk in the vegan buttermilk mixture.
Step 4: Combine Dry Ingredients
Sift together all-purpose flour, baking powder, and sea salt into another bowl. Whisk to combine evenly.
Step 5: Make the Batter
Fold dry ingredients into wet ingredients in two parts using a spatula. Ensure there are no pockets of flour but avoid overmixing; this keeps your muffins light.
Step 6: Rest the Batter (Optional)
Letting the batter sit at room temperature for about 30 minutes promotes high muffin tops.
Step 7: Prepare Oven and 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, filling every second cavity for taller muffin tops.
Step 8: Make Crumb Topping
In a small bowl, rub together lemon zest with granulated sugar until fragrant. Mix in flour and vegan butter until crumbly.
Step 9: Assemble Muffins
Use an ice cream scoop or spoon to fill each liner with batter up to the top. Sprinkle with crumb topping and optional pearl sugar.
Step 10: Bake
Place in preheated oven for initial five minutes at higher temperature. Then reduce heat to fan-forced 170°C(340°F) or conventional 190°C(375°F), baking an additional fifteen minutes until golden brown.
Step 11: Cool Before Drizzling
Allow muffins to cool in trays for five minutes before transferring them onto a cooling rack. Let them cool further while you prepare glaze.
Step 12: Make Glaze
Mix powdered sugar and lemon juice until smooth. Adjust thickness as desired by adding more sugar or juice before drizzling over cooled muffins.
With these steps completed, you’ll have delicious Moist Vegan Lemon Muffins that everyone will adore! Enjoy them fresh or store them for later indulgence.
How to Serve Moist Vegan Lemon Muffins
Serving Moist Vegan Lemon Muffins can elevate any occasion, from breakfast to dessert. Here are some delightful ideas for pairing these muffins that will surely impress your guests.
With Fresh Fruits
- Berries: Serve with a mix of strawberries, blueberries, and raspberries for a burst of color and flavor.
- Citrus Slices: Pair with slices of oranges or grapefruit for a refreshing contrast to the lemon flavor.
With Spreads
- Vegan Butter: Add a dollop of vegan butter for a rich and creamy texture that enhances every bite.
- Lemon Curd: Spread some homemade or store-bought vegan lemon curd on top for an extra citrus kick.
For Beverages
- Herbal Tea: A warm cup of herbal tea complements the zesty muffins perfectly.
- Almond Milk Latte: Pairing with a creamy almond milk latte adds richness and balances flavors beautifully.
As Dessert
- Whipped Coconut Cream: Top with whipped coconut cream for a decadent dessert option that’s still dairy-free.
- Chocolate Drizzle: Drizzle melted dark chocolate on top for an indulgent twist on these muffins.
How to Perfect Moist Vegan Lemon Muffins
To ensure your Moist Vegan Lemon Muffins turn out perfectly every time, follow these helpful tips.
- Use Fresh Ingredients: Always use fresh lemon juice and zest for the best flavor.
- Don’t Overmix: Gently fold the batter to keep the muffins light and fluffy; overmixing can lead to dense muffins.
- Let Batter Rest: Allowing the batter to rest before baking improves the texture and helps achieve tall muffin tops.
- Check Oven Temperature: Use an oven thermometer to ensure your oven is at the right temperature for even baking.
- Cool Properly: Let muffins cool completely on a wire rack to maintain their moistness and prevent sogginess.
Best Side Dishes for Moist Vegan Lemon Muffins
These Moist Vegan Lemon Muffins can be complemented by various side dishes that enhance their flavors. Consider these tasty options:
- Fruit Salad: A vibrant mix of seasonal fruits adds freshness and balance.
- Vegan Yogurt Parfait: Layer vegan yogurt with granola and berries for a deliciously creamy side.
- Smoothie Bowl: A thick smoothie bowl topped with nuts and seeds pairs nicely with the muffins.
- Chia Seed Pudding: A light chia pudding contrasts well with the density of the muffins.
- Savory Avocado Toast: The creaminess of avocado toast provides a savory counterpoint to sweet muffins.
- Granola Bars: Homemade granola bars offer crunch and texture alongside soft muffins.
- Herbed Potato Wedges: Crispy herbed potato wedges add a savory touch that balances sweetness well.
- Vegan Cheese Platter: A selection of vegan cheeses can create an elegant brunch spread with the muffins as a centerpiece.
Common Mistakes to Avoid
When making Moist Vegan Lemon Muffins, it’s easy to run into some common errors. Here are a few mistakes to avoid for perfect muffins every time.
- Overmixing the batter: This can lead to dense muffins. Mix just until combined and no flour streaks remain.
- Using old baking powder: Expired baking powder won’t give your muffins that lovely rise. Always check the expiration date before using.
- Skipping the resting period: Allowing the batter to rest helps create those beautiful muffin tops. Don’t rush this step!
- Incorrect oven temperature: Baking at the wrong temperature can result in uneven baking. Always preheat your oven properly.
- Not measuring ingredients accurately: Baking is a science, so use proper measuring tools for precise results. Invest in a kitchen scale for best accuracy.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container for up to 5 days.
- Allow muffins to cool completely before sealing.
Freezing Moist Vegan Lemon Muffins
- Freeze in an airtight container for up to 3 months.
- Wrap each muffin individually for easier access later.
Reheating Moist Vegan Lemon Muffins
- Oven: Preheat to 170°C (340°F) and warm for about 10 minutes.
- Microwave: Heat one muffin at a time for about 15-20 seconds.
- Stovetop: Place on a skillet over low heat, cover, and warm for about 5 minutes.
Frequently Asked Questions
How do I ensure my Moist Vegan Lemon Muffins are fluffy?
To achieve fluffiness, avoid overmixing the batter and let it rest before baking.
Can I substitute ingredients in the Moist Vegan Lemon Muffins recipe?
Absolutely! You can swap soy milk with almond or oat milk and use coconut oil instead of olive oil if preferred.
What can I add to Moist Vegan Lemon Muffins for extra flavor?
You could add poppy seeds, blueberries, or even nuts like walnuts or pecans for added texture and flavor.
How do I know when my Moist Vegan Lemon Muffins are done baking?
Insert a toothpick into the center; if it comes out clean or with a few crumbs, they are ready!
Final Thoughts
These Moist Vegan Lemon Muffins are not only delicious but also incredibly versatile. You can customize them with various add-ins or toppings according to your preference. Give this recipe a try, and enjoy the delightful burst of lemony flavor!
Moist Vegan Lemon Muffins
- Total Time: 40 minutes
- Yield: Approximately 8 large muffins 1x
Description
Indulge in the delightful taste of Moist Vegan Lemon Muffins, perfect for any occasion! These muffins combine a zesty lemon flavor with a fluffy texture that will brighten your mornings. Topped with a crunchy pearl sugar and lemon crumb topping, they boast impressive bakery-style heights. Whether enjoyed at breakfast, as an afternoon snack, or as a dessert, these vegan treats are sure to be a hit. Easy to make and fully customizable, this recipe guarantees delicious results every time.
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
Instructions
- Preheat your oven to fan-forced 190°C (375°F) or conventional 210°C (410°F) and line muffin trays.
- Combine sugar and lemon zest in a mixing bowl, rubbing the zest into the sugar until fragrant.
- In another jug, mix soy milk and lemon juice to create buttermilk; let it sit for about five minutes.
- Whisk together flavored sugar, olive oil, vegan yogurt, and vanilla extract in one bowl, then incorporate the buttermilk.
- In a separate bowl, sift together flour, baking powder, and sea salt.
- Gently fold the dry ingredients into the wet mixture until just combined—avoid overmixing.
- Fill muffin liners generously with batter and top with the crumble mix made from additional sugar, flour, and vegan butter.
- Bake for five minutes at high heat before reducing the temperature to bake for an additional fifteen minutes.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
