Description
These Moist Vegan Lemon Muffins are a perfect balance of tangy and sweet, made with fresh lemon zest and juice, vegan yogurt, and soy milk to create a tender, flavorful treat. Topped with a crumbly lemon sugar topping and a smooth lemon glaze, these muffins are delightfully soft and packed with bright citrus notes. Ideal for breakfast, brunch, or a refreshing snack, they are vegan-friendly and have irresistibly high tops thanks to a simple resting step before baking.
Ingredients
Scale
Muffin Batter
- 200 g granulated sugar
- 4 tablespoons lemon zest (from fresh lemons)
- 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
Crumb Topping
- 30 g granulated sugar
- 1 teaspoon freshly grated lemon zest
- 30 g all-purpose flour
- 2 tablespoons vegan butter
- 2 tablespoons pearl sugar (optional)
Lemon Glaze
- 40 g powdered sugar
- 2 teaspoons lemon juice
Instructions
- Flavor the sugar for muffin batter: In a large mixing bowl, add the granulated sugar and lemon zest. 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 separate jug, combine the soy milk and freshly squeezed lemon juice. Set aside for a few minutes to curdle slightly, mimicking traditional buttermilk.
- Mix wet ingredients: To the lemon-infused sugar, add the olive oil, vegan Greek-style yogurt, and vanilla extract. Whisk to combine, then add the vegan buttermilk mixture and whisk again until smooth and uniform.
- Combine dry ingredients: Sift together the all-purpose flour, baking powder, and sea salt into a bowl. Whisk to evenly distribute the leavening and salt.
- Make the batter: Gradually fold the dry ingredients into the wet mixture in two parts using a spatula. Gently fold between each addition until there are no visible pockets or streaks of flour, being careful not to overmix to keep the muffins tender.
- Rest the batter (optional): Let the batter sit at room temperature for 30 minutes. This resting step encourages higher muffin tops and improves texture.
- Prepare the 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, but only fill every second cavity to promote high muffin tops. If using standard liners, you may yield more muffins; large tulip liners are recommended.
- Make the crumb topping: Rub the lemon zest into the granulated sugar using your fingertips until fragrant. Rub in the flour, then the vegan butter until the mixture resembles coarse crumbs. Set aside. Optionally, pearl sugar can be added on top after baking for extra crunch.
- Assemble: Using an ice cream scoop or large spoon, evenly distribute the batter among the prepared muffin liners, filling them to the top. Sprinkle the crumb topping generously on each muffin and add pearl sugar if using.
- Bake: Bake in the preheated oven at fan-forced 190°C (375°F) or conventional 210°C (410°F) for the first 5 minutes. Then reduce the temperature to fan-forced 170°C (340°F) or conventional 190°C (375°F) and bake for another 15 minutes until golden and a toothpick inserted into the center comes out clean.
- Cool: Allow the muffins to cool in the tray for 5 minutes, then carefully lift them out and transfer to a wire rack to cool completely, about 30 minutes, before glazing.
- Make the glaze: In a small bowl, whisk together powdered sugar and lemon juice until smooth. Adjust sugar quantity to reach desired thickness. Drizzle the glaze over the cooled muffins.
- Storage: Store the muffins in an airtight container at room temperature for up to 5 days or refrigerate for up to a week (bring to room temperature before serving). They can also be frozen airtight and defrosted at room temperature before eating.
Notes
- Use fresh lemons for zest and juice to ensure bright citrus flavor.
- Soy milk is preferred for the vegan buttermilk; other plant milks may be used but could slightly alter texture.
- Olive oil adds moisture and richness; mild-flavored olive oil is best to avoid overpowering lemon flavor.
- Vegan Greek-style yogurt adds tanginess and moisture. Use plain plant-based yogurt with similar thick consistency.
- Letting the batter rest before baking helps create tall muffin domes.
- Filling every second cavity in the muffin trays improves heat circulation and promotes higher tops.
- Per optional, pearl sugar adds crunchy texture on top of crumb topping.
- Adjust glaze consistency by adding more powdered sugar for thicker icing or more lemon juice for thinner drizzle.
- For best results, serve muffins fresh or within a few days.
