Moist Vegan Lemon Muffins
These Moist Vegan Lemon Muffins are a delightful treat that will brighten any occasion! Their zesty flavor, fluffy texture, and bakery-style muffin tops make them perfect for breakfast, brunch, or as a sweet snack. Whether you’re hosting a gathering or simply indulging yourself, these muffins will impress with their crunchy pearl sugar topping and refreshing lemon crumb.
Why You’ll Love This Recipe
- Easy to Make: This simple recipe requires no complex techniques, making it accessible for bakers of all levels.
- Deliciously Fluffy: The combination of vegan yogurt and soy milk creates a moist and airy muffin that melts in your mouth.
- Versatile Treat: Enjoy these muffins as breakfast, dessert, or an afternoon snack; they fit perfectly into any meal plan.
- Fresh and Zesty Flavor: Made with fresh lemons, these muffins deliver a bright burst of citrus in every bite.
- Customizable Options: Add your favorite mix-ins like blueberries or poppy seeds for a personal twist on this classic recipe.
Tools and Preparation
Before you start baking your Moist Vegan Lemon Muffins, gather the necessary tools to ensure a smooth cooking process.
Essential Tools and Equipment
- Mixing bowls
- Whisk
- Spatula
- Muffin trays
- Muffin liners (large tulip liners recommended)
- Measuring cups and spoons
Importance of Each Tool
- Mixing bowls: Essential for combining ingredients without spills, ensuring an organized workspace.
- Whisk: Helps achieve a light batter by incorporating air into the wet ingredients efficiently.
- Muffin trays: Designed to shape the muffins perfectly, allowing them to rise beautifully in the oven.
Ingredients
This recipe for Moist Vegan Lemon Muffins features fresh ingredients that create irresistible flavor:
- 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 lemon zest to a large mixing bowl. Use your fingertips to rub the zest into the sugar until it feels wet. This step releases essential oils from the zest, enhancing flavor.
Step 2: Make Vegan Buttermilk
In a jug, combine the soy milk and freshly squeezed lemon juice. Set aside for a few minutes to thicken slightly.
Step 3: Mix Wet Ingredients
To the lemon-sugar mixture, add olive oil, vegan yogurt, and vanilla extract. Whisk together until smooth. Then add the prepared vegan buttermilk and whisk again until combined.
Step 4: Combine Dry Ingredients
Sift together all-purpose flour, baking powder, and sea salt in another bowl. Whisk them together until evenly combined.
Step 5: Make the Batter
Fold the dry ingredients into the wet mixture in two parts using a spatula. Gently fold until there are no dry pockets or streaks of flour—avoid overmixing!
Step 6: Rest the Batter (Optional)
Let the batter sit at room temperature for about 30 minutes. This step helps achieve those tall muffin tops.
Step 7: Prepare the 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 muffin liners each, leaving gaps between them. If using regular-sized liners, you may yield more muffins.
Step 8: Make the Crumb Topping
Rub lemon zest into granulated sugar using your fingertips until fragrant. Incorporate all-purpose flour and vegan butter until it resembles crumb consistency. Set aside for topping later.
Step 9: Assemble Muffins
Using an ice cream scoop or large spoon, fill each muffin liner with batter up to the top of each cup. Sprinkle crumb topping over each muffin generously.
Step 10: Bake
Bake in preheated oven at fan-forced temperature for the first five minutes. Lower temperature to fan-forced at 170°C (340°F) or conventional at 190°C (375°F) for another fifteen minutes. Allow muffins to cool slightly before transferring them onto a cooling rack.
Step 11: Make Glaze
In a small bowl, mix powdered sugar with lemon juice until smooth. Adjust sugar amount based on desired thickness of glaze.
Step 12: Storage
Store muffins in an airtight container at room temperature for up to five days or refrigerated for one week. Let sit at room temperature before serving if chilled. For longer storage, freeze in an airtight container and defrost before serving.
Enjoy baking these delicious Moist Vegan Lemon Muffins, perfect for sharing with friends or enjoying all by yourself!
How to Serve Moist Vegan Lemon Muffins
Moist Vegan Lemon Muffins are perfect for breakfast, brunch, or as a delightful snack. Their zesty flavor pairs wonderfully with various accompaniments.
With Fresh Fruit
- Berries: Serve alongside a medley of strawberries, blueberries, and raspberries for a refreshing touch.
- Sliced Bananas: The sweetness of bananas complements the tartness of the muffins beautifully.
With Spreads
- Vegan Butter: A simple spread that enhances the muffins’ flavor without overpowering them.
- Lemon Curd: A tangy addition that elevates your muffin experience to new heights.
As Part of a Brunch Spread
- Fruit Salad: Pair with a vibrant fruit salad for a colorful and nutritious meal.
- Coffee or Tea: These muffins go perfectly with your favorite hot beverage, making them ideal for brunch gatherings.
With Glaze Drizzle
- Lemon Icing Drizzle: Add an extra layer of sweetness by drizzling lemon icing over the top before serving.
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: Ensure your lemon juice and zest are fresh for the best flavor.
- Don’t Overmix: Gently fold the ingredients together to keep the muffins light and fluffy.
- Let Batter Rest: Allowing the batter to sit for 30 minutes can help achieve those lofty muffin tops.
- Check Oven Temperature: Use an oven thermometer to confirm accurate baking temperatures for even cooking.
- Cool Properly: Let muffins cool on a rack to prevent sogginess at the bottom.
Best Side Dishes for Moist Vegan Lemon Muffins
Moist Vegan Lemon Muffins can be enhanced with various side dishes that complement their zesty flavors. Here are some great options:
- Greek Yogurt: Creamy texture adds richness and pairs well with the lemon flavor; consider topping it with honey or agave.
- Chia Seed Pudding: This healthy option provides a nice contrast in texture and is easy to prepare ahead of time.
- Avocado Toast: Rich and creamy avocado topped with salt or spices balances the tartness of the muffins wonderfully.
- Smoothie Bowl: A refreshing smoothie bowl can provide nutrition and pair nicely as a light breakfast option.
- Granola Parfait: Layered granola with plant-based yogurt and fruit creates a delightful contrast in flavors and textures.
- Coconut Whipped Cream: Light and airy coconut whipped cream adds a tropical flair that enhances your muffin experience.
Common Mistakes to Avoid
When making Moist Vegan Lemon Muffins, a few common mistakes can affect the outcome. Here are some crucial tips to help you succeed.
- Using stale ingredients: Always check the freshness of your baking powder and other ingredients. Stale items can lead to flat muffins.
- Overmixing the batter: Mixing too much can result in dense muffins. Gently fold the dry ingredients into the wet ones until just combined.
- Skipping the resting time: Allowing the batter to rest for 30 minutes helps achieve those tall muffin tops. Don’t skip this step!
- Not measuring accurately: Use a kitchen scale or proper measuring cups for accuracy. Incorrect measurements can alter texture and taste.
- Ignoring oven temperature: Preheating your oven is crucial. An unheated oven can lead to undercooked muffins or uneven baking.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container for up to 5 days.
- Let them sit at room temperature for an hour before serving if refrigerated.
Freezing Moist Vegan Lemon Muffins
- Wrap each muffin tightly in plastic wrap and place them in a freezer-safe container.
- They can be frozen for up to 3 months.
Reheating Moist Vegan Lemon Muffins
- Oven: Preheat to 350°F (175°C) and warm for about 10 minutes.
- Microwave: Heat one muffin for about 20-30 seconds on medium power.
- Stovetop: Place in a skillet over low heat, cover, and warm for about 5 minutes.
Frequently Asked Questions
Here are some common questions about making Moist Vegan Lemon Muffins.
Can I substitute almond milk for soy milk?
Yes, almond milk works well as a substitute in this recipe. Make sure it’s unsweetened.
How do I make these muffins gluten-free?
You can use a gluten-free all-purpose flour blend instead of regular flour. Ensure it contains xanthan gum for better texture.
What can I use instead of vegan yogurt?
Coconut yogurt or any plant-based yogurt should work fine as a replacement in this recipe.
Are Moist Vegan Lemon Muffins healthy?
These muffins contain wholesome ingredients like olive oil and vegan yogurt, making them a healthier treat than traditional muffins!
How long does it take to bake these muffins?
Bake them for approximately 20 minutes, but keep an eye on them as oven times may vary.
Final Thoughts
Moist Vegan Lemon Muffins are not only zesty and delightful but also incredibly versatile. You can customize them with different toppings or even add poppy seeds for extra crunch. Whether it’s breakfast or dessert, these muffins are sure to satisfy your cravings!
Moist Vegan Lemon Muffins
- Total Time: 35 minutes
- Yield: Approximately 12 muffins 1x
Description
Indulge in the delightful taste of Moist Vegan Lemon Muffins, a perfect treat for any occasion! Bursting with zesty lemon flavor and featuring a fluffy texture, these muffins are ideal for breakfast, brunch, or a midday snack. Topped with crunchy pearl sugar, each bite offers a refreshing citrus experience that will leave your taste buds craving more. Easy to prepare and adaptable with various mix-ins like blueberries or poppy seeds, this recipe is sure to impress both guests and yourself. Get ready to enjoy bakery-style muffins right from your kitchen!
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
Instructions
- Preheat your oven to 190°C (375°F).
- In a bowl, combine granulated sugar and lemon zest, rubbing them together until fragrant.
- Mix soy milk with lemon juice; let it thicken for a few minutes.
- Add olive oil, vegan yogurt, and vanilla extract to the lemon-sugar mix; whisk until smooth.
- In another bowl, sift together flour, baking powder, and salt.
- Fold the dry ingredients into the wet mixture until just combined.
- Fill muffin liners and sprinkle crumb topping on top before baking for about 20 minutes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 muffin (75g)
- Calories: 210
- Sugar: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
