Moist Vegan Lemon Muffins
These Moist Vegan Lemon Muffins are the ultimate treat for any occasion! Bursting with zesty flavor, they offer a delightful balance of sweetness and tang. Perfect for breakfast, brunch, or a light dessert, these muffins feature fluffy tops and a crunchy lemon crumb topping that will impress everyone. Whether you’re hosting a gathering or simply craving a tasty snack, these muffins are sure to satisfy your taste buds.
Why You’ll Love This Recipe
- Easy to Make: The step-by-step instructions make this recipe accessible for bakers of all skill levels.
- Zesty Flavor: Fresh lemon juice and zest bring bright flavors that elevate your muffin experience.
- Versatile Size Options: Bake large bakery-style muffins or smaller ones based on your preference.
- Perfect Texture: Enjoy fluffy, moist muffins with a delightful crumb topping that adds crunch.
- Vegan-Friendly: Made without eggs or dairy, these muffins cater to various dietary needs.
Tools and Preparation
Before you start baking your Moist Vegan Lemon Muffins, gather the essential tools to ensure a smooth baking process. Having the right equipment will help you achieve the best results.
Essential Tools and Equipment
- Mixing bowl
- Whisk
- Spatula
- Muffin trays
- Muffin liners
- Ice cream scoop (optional)
- Cooling rack
Importance of Each Tool
- Mixing bowl: A large bowl is essential for combining ingredients without creating mess.
- Whisk: This tool helps achieve a smooth batter by effectively mixing wet ingredients.
- Muffin trays: Using proper trays ensures even baking and shapes your muffins perfectly.
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 Muffin Batter
- 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 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 (see note 1)
How to Make Moist Vegan Lemon Muffins
Step 1: Flavor the Sugar for Muffin Batter
Add the sugar and lemon zest to a large mixing bowl. Use your fingertips to rub the zest into the sugar until the sugar crystals feel wet.
Step 2: Make Vegan Buttermilk
In a jug, mix the soy milk and lemon juice. Set aside to curdle slightly.
Step 3: Mix Wet Ingredients
Add olive oil, vegan yogurt, and vanilla extract to the flavored sugar. Whisk until combined. Then add in the vegan buttermilk mixture and whisk again until smooth.
Step 4: Combine Dry Ingredients
Sift flour, baking powder, and sea salt into another bowl. Whisk together until mixed thoroughly.
Step 5: Make the Batter
Fold dry ingredients into wet ingredients in two parts using a spatula. Mix gently until no pockets of flour remain—be cautious not to overmix!
Step 6: Rest the Batter (Optional)
Let your batter sit at room temperature for about 30 minutes. This step can help achieve high 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 liners each, leaving gaps between them.
Step 8: Make the Crumb Topping
Rub lemon zest into granulated sugar in a small bowl until fragrant. Then mix in flour followed by vegan butter until you achieve a crumb consistency.
Step 9: Assemble
Using an ice cream scoop or large spoon, fill each muffin liner generously with batter. Top with crumb mixture and sprinkle with pearl sugar if desired.
Step 10: Bake
Bake at fan-forced at 190°C/375°F for first five minutes. Lower temperature to fan-forced at 170°C/340°F (conventional at 190°C/375°F) for an additional fifteen minutes. Cool for five minutes before transferring muffins to a cooling rack.
Step 11: Make the Glaze
Combine powdered sugar and lemon juice in a small bowl until smooth. Adjust thickness as desired by adding more or less sugar.
Step 12: Storage
Store in an airtight container at room temperature for up to five days or refrigerate for up to one week. Let cool at room temperature before serving if refrigerated. You can freeze them in an airtight container as well!
How to Serve Moist Vegan Lemon Muffins
Moist Vegan Lemon Muffins are not only delicious but also versatile. They can be served in various ways to enhance your enjoyment. Here are some delightful serving suggestions:
With a Cup of Tea
- Enjoy these muffins with a warm cup of your favorite tea. The zesty lemon flavor complements herbal and black teas beautifully.
As a Breakfast Treat
- Pair the muffins with fresh fruit or a smoothie for a refreshing breakfast. The fluffy texture makes them perfect for starting your day.
Topped with Jam or Marmalade
- Spread a layer of lemon jam or orange marmalade on top for an added citrus kick. It brings out the muffin’s lemony notes even more.
With Whipped Coconut Cream
- Serve alongside whipped coconut cream for a decadent dessert experience. The creaminess pairs well with the muffin’s fluffiness.
At Brunch Gatherings
- These muffins make an excellent addition to any brunch spread. Serve them alongside savory dishes for a balanced meal.
How to Perfect Moist Vegan Lemon Muffins
To achieve the best results with your Moist Vegan Lemon Muffins, consider these helpful tips:
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Use Fresh Ingredients: Fresh lemon juice and zest significantly enhance flavor. Always opt for freshly squeezed juice for the best taste.
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Don’t Overmix: Gently fold the batter to avoid dense muffins. Overmixing can lead to tough muffins instead of light and fluffy ones.
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Let Batter Rest: Allowing the batter to sit for 30 minutes improves muffin height. This simple step can lead to bakery-style tops.
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Check Oven Temperature: Ensure your oven is properly calibrated. An accurate temperature helps in baking evenly, resulting in perfectly cooked muffins.
Best Side Dishes for Moist Vegan Lemon Muffins
Moist Vegan Lemon Muffins can be complemented by various side dishes that enhance their flavors. Here are some great ideas:
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Fresh Fruit Salad: A mix of seasonal fruits adds brightness and freshness, balancing the sweetness of the muffins.
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Avocado Toast: Creamy avocado toast provides a savory contrast, making it an excellent accompaniment at breakfast or brunch.
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Chia Pudding: A nutritious chia pudding offers a refreshing pairing that is also filling, perfect for a complete meal.
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Smoothie Bowl: A colorful smoothie bowl topped with nuts and seeds adds texture and flavor, enhancing the muffin experience.
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Herbal Tea: A calming herbal tea such as chamomile or mint pairs wonderfully, providing a soothing beverage option.
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Lemonade: A glass of homemade lemonade echoes the muffin’s flavors while offering a refreshing drink choice on warm days.
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Granola Parfait: Layered with yogurt and fruits, this parfait complements the muffins well, creating an indulgent breakfast treat.
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Savory Scones: Offering a contrast in flavor, savory scones can balance out the sweetness of the muffins while adding variety to your plate.
Common Mistakes to Avoid
Making Moist Vegan Lemon Muffins can be a joy, but certain mistakes can compromise their texture and flavor. Here are some common pitfalls to avoid:
- Overmixing the batter: This can lead to dense muffins. Mix just until combined for fluffy results.
- Skipping the resting period: Allowing the batter to rest promotes higher muffin tops. Don’t rush this step!
- Not measuring ingredients accurately: Use a kitchen scale for precise measurements, especially for flour and sugar. This ensures consistent results.
- Baking at the wrong temperature: Always preheat your oven and check with an oven thermometer if necessary. This will help achieve that perfect rise.
- Ignoring the muffin liners: Using liners helps with easy removal and keeps muffins moist. Make sure to use them!
Storage & Reheating Instructions
Refrigerator Storage
- Store muffins in an airtight container.
- They will stay fresh for up to 5 days.
Freezing Moist Vegan Lemon Muffins
- Place muffins in a freezer-safe container or 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.
- Microwave: Heat one muffin on medium power for about 15-20 seconds.
- Stovetop: Place muffins in a covered pan over low heat for a few minutes.
Frequently Asked Questions
How do I make Moist Vegan Lemon Muffins without soy milk?
You can substitute soy milk with almond milk or oat milk. Just ensure they are unsweetened to maintain flavor balance.
Can I add poppy seeds to my Moist Vegan Lemon Muffins?
Yes! Adding poppy seeds can enhance the texture and flavor of your muffins. About 2 tablespoons should work well.
Are Moist Vegan Lemon Muffins gluten-free?
To make them gluten-free, substitute all-purpose flour with a gluten-free blend specifically designed for baking.
What’s the best way to store Moist Vegan Lemon Muffins?
Store them in an airtight container at room temperature or refrigerate them after they’ve cooled completely.
Final Thoughts
These Moist Vegan Lemon Muffins are not only delicious but also versatile! Perfect for breakfast or as a snack, you can customize them with different flavors or toppings. Whether you enjoy them plain or with a lemon glaze, they’re sure to satisfy your cravings. Give this recipe a try and enjoy every bite!
Moist Vegan Lemon Muffins
- Total Time: 35 minutes
- Yield: Approximately 8 large muffins 1x
Description
Indulge in the delightful burst of flavor from these Moist Vegan Lemon Muffins, a perfect treat for any occasion! With their fluffy texture and zesty lemon profile, these muffins strike an ideal balance between sweetness and tang. Easy to prepare, they’re suitable for breakfast, brunch, or a light dessert. Each muffin is topped with a crunchy lemon crumb topping that adds both visual appeal and texture. Whether you’re hosting friends or simply craving something tasty, these muffins are sure to impress and satisfy your taste buds.
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
- 300 g all-purpose flour
- 3 teaspoons baking powder
- ¼ teaspoon sea salt
- 30 g granulated sugar (for crumb topping)
- 1 teaspoon lemon zest (for crumb topping)
- 30 g all-purpose flour (for crumb topping)
- 2 tablespoons vegan butter (for crumb topping)
- 2 tablespoons pearl sugar (optional for crumb topping)
- 40 g powdered sugar (for glaze)
- 2 teaspoons lemon juice (for glaze)
Instructions
- Preheat the oven to 190°C (375°F) and line muffin trays with liners.
- Mix sugar and lemon zest in a bowl until fragrant.
- Combine soy milk and lemon juice to create vegan buttermilk.
- In the flavored sugar bowl, whisk in olive oil, yogurt, and vanilla until smooth. Then incorporate the vegan buttermilk mixture.
- In another bowl, sift flour, baking powder, and salt; gradually fold into the wet ingredients until just combined.
- Rest the batter for about 30 minutes (optional).
- Fill muffin liners generously with batter and sprinkle crumb topping.
- Bake for 20 minutes or until golden brown.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
