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
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
- 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