If you’re craving something fresh, zesty, and utterly delightful, this Moist Vegan Lemon Muffins Recipe is going to sweep you off your feet. Imagine biting into a perfectly soft, tender muffin infused with vibrant lemon zest and a gentle tang from freshly squeezed juice, all wrapped in a crumbly, buttery topping that adds just the right amount of crunch. These muffins are the kind of treat that brightens mornings or sweetens an afternoon coffee break, packing sunshine and comfort into every bite, all while being 100% vegan. Trust me, once you try this recipe, it’ll become your go-to for both everyday treats and special brunches with friends.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is key to this recipe, each contributing to the muffin’s ideal moisture, flavor, and texture. From the tangy lemon zest to the vegan yogurt’s creamy richness, every component plays an essential role in creating these irresistible muffins.
- Granulated sugar (200 g): Sweetens the batter while allowing the lemon zest to flavor it beautifully.
- Lemon zest (4 tablespoons): Provides that fresh, aromatic citrus note that makes these muffins irresistible.
- Freshly squeezed lemon juice (60 ml): Adds tang and acidity, balancing the sweetness perfectly.
- Soy milk (180 ml): Acts as a plant-based milk base, essential for creating vegan buttermilk when mixed with lemon juice.
- Olive oil (120 ml): Keeps the muffins moist and adds a subtle richness.
- Vegan Greek-style yogurt (120 g): Infuses extra creaminess and tang for tender crumb texture.
- Vanilla extract (2 teaspoons): Enhances the flavor complexity with warm, sweet notes.
- All-purpose flour (300 g): The structure provider, making sure your muffins hold their shape beautifully.
- Baking powder (3 teaspoons): The rising agent that guarantees fluffy, lofty muffins.
- Sea salt (¼ teaspoon): Balances and intensifies the sweetness.
- Granulated sugar (30 g) for crumb topping: Adds crunch and sweetness.
- Lemon zest (1 teaspoon) for crumb topping: Infuses a boost of citrus in the topping.
- All-purpose flour (30 g) for crumb topping: Creates that classic crumbly texture.
- Vegan butter (2 tablespoons): Binds the crumb topping for that buttery finish.
- Pearl sugar (2 tablespoons, optional): For a sparkling, sugary crunch on top.
- Powdered sugar (40 g) for glaze: Sweetens and adds a delicate finishing touch.
- Lemon juice (2 teaspoons) for glaze: Brightens the glaze with a fresh, citrus zing.
How to Make Moist Vegan Lemon Muffins Recipe
Step 1: Flavor the sugar for the batter
Start by combining granulated sugar with lemon zest in a mixing bowl. Rub the zest into the sugar gently with your fingertips until it feels slightly wet. This simple step intensifies the lemon flavor, so every bite bursts with fresh citrus goodness.
Step 2: Prepare vegan buttermilk
Mix the soy milk with freshly squeezed lemon juice in a jug. This mixture will mimic buttermilk’s tanginess and acidity, helping your muffins rise beautifully and maintain moisture without any dairy.
Step 3: Combine wet ingredients
To the lemon-scented sugar, whisk in olive oil, vegan yogurt, and vanilla extract. Once mixed, add the vegan buttermilk and whisk again until everything is harmoniously blended. This wet mixture is where the magic of moist muffins begins!
Step 4: Sift and mix dry ingredients
Sifting the flour, baking powder, and salt into a bowl ensures no lumps get in the way. Whisk these together well, so the leavening is evenly distributed, setting the stage for muffins that rise with perfect texture.
Step 5: Make the batter
Fold the dry ingredients into the wet mix gently, in two parts, using a spatula. Be patient and careful to avoid overmixing, which can toughen muffins. Stop once no flour streaks remain for a tender crumb every time.
Step 6: Rest the batter (optional but recommended)
Letting the batter rest at room temperature for about 30 minutes encourages those lovely tall muffin tops we all love. This little pause also helps the flavors meld beautifully.
Step 7: Prepare oven and muffin trays
Preheat your oven to 190°C fan-forced (375°F) or 210°C conventional (410°F). Line two muffin trays with liners, and only use every second cavity to give space for the muffins to grow tall and airy. Using large tulip-style liners works wonderfully here.
Step 8: Make the crumb topping
Mix lemon zest and sugar by rubbing them together until fragrant, then rub in flour and vegan butter until the mixture resembles coarse crumbs. This topping will add the perfect buttery crunch contrasting the soft muffin base.
Step 9: Fill the muffin trays
Using an ice cream scoop or large spoon, fill muffin liners to the top for full, rounded muffins. Sprinkle your crumb topping generously over each to lock in texture and flavor, and if you like, add pearl sugar on top for sparkle.
Step 10: Bake and cool
Bake at 190°C fan or 210°C conventional for 5 minutes, then lower the temperature to 170°C fan or 190°C conventional and bake for another 15 minutes until golden. Cool the muffins in the trays briefly before transferring to a wire rack to finish cooling completely.
Step 11: Add the lemon glaze
Whisk powdered sugar with lemon juice until smooth, adjusting thickness as you prefer. Drizzle this glaze over cooled muffins for an extra zing and shiny finish that makes these treats irresistible.
Step 12: Store properly
Keep muffins in an airtight container at room temperature for up to 5 days or refrigerate for a week, making sure to let them come to room temperature before serving. They also freeze amazingly well, perfect for future indulgence.
How to Serve Moist Vegan Lemon Muffins Recipe
Garnishes
A dusting of powdered sugar or a few fresh lemon slices on the side elevate the muffins visually and add extra freshness with every bite. Sprigs of mint can also add a lovely herbal note to the presentation.
Side Dishes
Pair these muffins with a creamy dairy-free yogurt or a homemade fruit compote for a wholesome brunch. A cup of herbal tea or your favorite coffee perfectly complements the vibrant lemon flavor.
Creative Ways to Present
Serve these muffins in rustic baskets lined with cloth napkins for cozy gatherings or plate individually with a small dollop of coconut whipped cream and a sprinkle of lemon zest for an elegant finish at afternoon teas.
Make Ahead and Storage
Storing Leftovers
Keep your leftover lemon muffins fresh by storing them in an airtight container at room temperature. They stay soft and delicious for up to five days and are perfect for quick snacks any time.
Freezing
If you want to save some muffins for later, freeze them in a sealed container or freezer bag. When ready to enjoy, simply thaw for a couple of hours at room temperature to preserve that fresh-baked experience.
Reheating
Warm your muffins in a preheated oven at 160°C (320°F) for about 5–7 minutes or microwave for 20 seconds to refresh their moist texture and bring back their delightful aroma before serving.
FAQs
Can I use another plant milk instead of soy milk?
Absolutely! Almond, oat, or coconut milk can work well, but soy milk’s protein content helps create that perfect vegan buttermilk effect that boosts the muffins’ texture.
Is vegan Greek-style yogurt necessary?
While not mandatory, vegan Greek-style yogurt adds wonderful creaminess and a slight tang that enrich the muffin’s flavor and keep it moist. If unavailable, you can substitute with thick coconut yogurt.
How important is letting the batter rest?
Resting the batter for 30 minutes is optional but highly recommended—it helps the muffins develop higher, domed tops and improves overall texture.
Can I make these muffins gluten-free?
Yes, by swapping the all-purpose flour for a gluten-free blend suitable for baking, you can enjoy these tangy treats without gluten. Just keep an eye on the batter consistency as gluten-free flours can behave differently.
What’s the best way to get a crunchy crumb topping?
The key is rubbing cold vegan butter into the dry ingredients until it resembles coarse crumbs; then baking as directed will create that perfect crumbly, buttery topping every time.
Final Thoughts
I’m so excited for you to try this Moist Vegan Lemon Muffins Recipe because it truly brings bright, sunny flavors with unmatched moistness in every bite. Whether you’re a seasoned vegan or just exploring plant-based treats, these muffins are sure to become a beloved staple. Bake a batch, share with friends, and let these delightful lemon muffins fill your kitchen with warmth and happiness.
Print
Moist Vegan Lemon Muffins Recipe
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 large muffins
- Category: Baking
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Description
These Moist Vegan Lemon Muffins are a delightful dairy- and egg-free treat bursting with fresh lemon flavor. Featuring a tender crumb, a zesty lemon crumb topping, and a sweet lemon glaze, these muffins are perfect for breakfast, tea time, or a refreshing snack. The recipe uses vegan yogurt and a homemade vegan buttermilk to achieve moistness and a fluffy texture, delivering a deliciously tangy and light muffin that caters to vegan lifestyles.
Ingredients
Muffin Batter
- 200 g granulated sugar
- 4 tablespoons lemon zest (freshly grated, 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
Lemon 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)
Lemon Glaze
- 40 g powdered sugar
- 2 teaspoons lemon juice (freshly squeezed, see note 1)
Instructions
- 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 the sugar crystals feel ‘wet’ and fragrant, releasing the lemon oils.
- Make vegan buttermilk: In a jug, combine soy milk and 60 ml lemon juice. Set aside and allow it to curdle slightly to mimic buttermilk.
- Mix wet ingredients: To the lemon sugar, whisk in olive oil, vegan Greek-style yogurt, and vanilla extract until smooth. Gradually whisk in the prepared vegan buttermilk until well incorporated.
- Combine dry ingredients: Sift together the all-purpose flour, baking powder, and sea salt into a separate bowl. Whisk to evenly distribute the leavening agents and salt.
- Make the batter: Fold the dry ingredients into the wet ingredients in two parts using a spatula. Be gentle and fold just until no pockets or streaks of flour remain to avoid overmixing, which can toughen the muffins.
- Rest the batter (optional): Let the batter sit at room temperature for 30 minutes. This resting step helps promote higher muffin tops and better texture.
- Prepare oven and pans: Preheat your oven to fan-forced 190°C (375°F) or conventional 210°C (410°F). Line two muffin trays with eight muffin liners total, spacing them to fill every second cavity. Large tulip liners work best for tall muffin tops.
- Make the crumb topping: Rub 1 teaspoon lemon zest into 30 g granulated sugar with your fingertips until fragrant. Incorporate 30 g flour and rub in 2 tablespoons vegan butter until the mixture resembles coarse crumbs. Set aside. Optionally sprinkle with pearl sugar.
- Assemble muffins: Use an ice cream scoop or large spoon to evenly distribute the batter into the prepared muffin liners, filling to the top of each cavity. Sprinkle the lemon crumb topping over the batter, then add pearl sugar if using.
- Bake muffins: Bake in the preheated oven at fan-forced 190°C/375°F or conventional 210°C/410°F for 5 minutes. Then reduce the temperature to 170°C/340°F or conventional 190°C/375°F and bake for an additional 15 minutes until golden and a toothpick inserted comes out clean.
- Cool muffins: Let muffins cool in the trays for 5 minutes, then carefully lift them out and transfer to a wire rack. Allow to cool completely for about 30 minutes before glazing.
- Prepare and apply glaze: Mix the powdered sugar and lemon juice until smooth to form a glaze. Adjust sugar for desired consistency. Drizzle over cooled muffins.
- Storage instructions: Store muffins in an airtight container at room temperature for up to 5 days or in the fridge for up to one week. If refrigerated, let stand at room temperature for an hour before serving. Muffins freeze well; thaw in an airtight container for a couple of hours before serving.
Notes
- Note 1: Use freshly grated lemon zest and freshly squeezed lemon juice for the best flavor impact.
- Note 2: Soy milk works well as a plant-based liquid; almond or oat milk can be alternatives but might alter flavor slightly.
- Note 3: Olive oil adds moistness and a mild fruity note; light-flavored oils like canola or sunflower could be substituted.
- Note 4: Vegan Greek-style yogurt provides creaminess and tang; coconut-based or soy-based vegan yogurts are good options.
- Do not overmix the batter once the dry ingredients are added to maintain a tender crumb.
- Filling every second cavity in the muffin tin helps muffins develop tall, peaked tops.
- The optional pearl sugar topping adds a crunchy texture and decorative finish.
