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
Scale
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.
