Moist Vegan Lemon Muffins

These Moist Vegan Lemon Muffins are a delightful treat that will brighten up any occasion! Perfect for breakfast, brunch, or dessert, these muffins are zesty, fluffy, and incredibly moist. With their impressive bakery-style tops and a crunchy lemon crumb topping, they are sure to impress friends and family alike. Whether you’re hosting a gathering or just indulging in a sweet snack at home, these vegan muffins are a must-try.

Why You’ll Love This Recipe

• Easy to Make: This recipe requires simple steps and common ingredients, making it perfect for bakers of all skill levels.
• Vibrant Flavor: The combination of fresh lemon juice and zest gives these muffins an irresistible tangy flavor.
• Customizable: You can easily add your favorite mix-ins like blueberries or poppy seeds for an extra twist.
• Perfect Texture: The unique method ensures fluffy muffin tops that stay moist for days.
• Vegan-Friendly: Made without eggs or dairy, these muffins cater to various dietary preferences without sacrificing taste.

Tools and Preparation

Before you start baking your Moist Vegan Lemon Muffins, gather the necessary tools to make the process smooth and enjoyable.

Essential Tools and Equipment

• Mixing bowls
• Whisk
• Measuring cups and spoons
• Muffin trays
• Muffin liners
• Spatula

Importance of Each Tool

• Mixing Bowls: Essential for combining ingredients efficiently without spilling.
• Whisk: Helps achieve a smooth batter by thoroughly mixing wet ingredients.
• Muffin Trays: Provides the perfect shape for your muffins, ensuring they rise beautifully.

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 Muffins

• 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

Add the granulated sugar and lemon zest to a large mixing bowl. Use your fingertips to rub the zest into the sugar until the crystals feel wet.

Step 2: Make Vegan Buttermilk

In a jug, mix together the soy milk and lemon juice. Set this mixture aside as it will act as your buttermilk.

Step 3: Mix Wet Ingredients

Add olive oil, vegan yogurt, and vanilla extract to the lemon-infused sugar. Whisk until combined. Then add your prepared vegan buttermilk and whisk again until smooth.

Step 4: Combine Dry Ingredients

Sift together all-purpose flour, baking powder, and sea salt into another bowl. Whisk them together to combine thoroughly.

Step 5: Make the Batter

Gently fold the dry ingredients into the wet mixture in two parts using a spatula. Ensure there are no pockets or streaks of flour but avoid overmixing.

Step 6: Rest the Batter (Optional)

Letting the batter sit at room temperature for about 30 minutes is optional but recommended for achieving high muffin tops.

Step 7: Prepare 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 muffin liners, leaving gaps between each liner.

Step 8: Make Crumb Topping

Rubbing together lemon zest with granulated sugar until fragrant is crucial here. Then combine with flour and vegan butter until you get a crumb-like consistency.

Step 9: Assemble Muffins

Using an ice cream scoop or large spoon, fill each muffin liner generously with batter. Top generously with crumb mixture and sprinkle pearl sugar if desired.

Step 10: Bake

Bake in preheated oven at fan-forced 190°C/375°F or conventional at 210°C/410°F for first five minutes. Reduce temperature to fan-forced at 170°C/340°F or conventional at 190°C/375°F for another fifteen minutes.

Step 11: Cool & Glaze

Allow muffins to cool in trays for about five minutes before transferring them onto a cooling rack. Once cooled completely, drizzle glaze made from powdered sugar mixed with lemon juice on top.

Step 12: Storage

Store your delicious muffins in an airtight container at room temperature for up to five days or refrigerate them for up to one week. For longer storage, freeze them in an airtight container.

How to Serve Moist Vegan Lemon Muffins

Moist Vegan Lemon Muffins are a delightful treat that can be enjoyed in various ways. Whether for breakfast, dessert, or a snack, these muffins pair well with different accompaniments.

With Fresh Fruit

• Berries: Serve with fresh blueberries or strawberries for a contrast of flavors and added freshness.
• Sliced Bananas: Add some sweetness and creaminess by pairing with ripe banana slices.

With Vegan Spreads

• Almond Butter: Spread almond butter on top for a nutty flavor that complements the lemon zest.
• Coconut Cream: A dollop of whipped coconut cream adds a rich, tropical twist.

As Part of a Breakfast Spread

• Granola: Serve alongside granola and yogurt for a wholesome breakfast option.
• Smoothie Bowl: Pair with a refreshing smoothie bowl topped with fruits, seeds, and nuts.

With Beverages

• Herbal Tea: Enjoy with a warm cup of chamomile or lemon verbena tea to enhance the citrus notes.
• Coffee: These muffins go perfectly with your morning coffee or an afternoon pick-me-up.

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How to Perfect Moist Vegan Lemon Muffins

To achieve the ultimate moistness and flavor in your vegan lemon muffins, follow these handy tips.

• Use Fresh Ingredients: Always use fresh lemons for zest and juice to ensure vibrant flavor.
• Don’t Overmix the Batter: Gently fold the dry ingredients into the wet ones to keep the muffins light and fluffy.
• Let Batter Rest: Allowing the batter to rest for about 30 minutes can help develop higher muffin tops.
• Check Oven Temperature: Use an oven thermometer to ensure accurate baking temperatures for perfect results.
• Adjust Baking Time as Needed: Keep an eye on the muffins towards the end of baking; they should be golden brown on top but still moist inside.
• Cool Completely Before Glazing: Letting them cool completely ensures that the glaze sets nicely without sliding off.

Best Side Dishes for Moist Vegan Lemon Muffins

Moist Vegan Lemon Muffins make an excellent addition to any meal. Here are some side dishes that complement their flavor beautifully.

1. Chia Pudding: A creamy chia pudding can add texture and nutrition. Top it with fruit for extra sweetness.
2. Vegan Yogurt Parfait: Layer vegan yogurt with granola and berries for a refreshing side dish that pairs perfectly with muffins.
3. Fruit Salad: A light fruit salad made from seasonal fruits provides brightness against the rich muffin texture.
4. Savory Avocado Toast: The creaminess of avocado toast balances out the sweetness of the muffins nicely.
5. Coconut Macaroons: These chewy treats add another layer of indulgence while maintaining a tropical theme.
6. Green Smoothie: A nutrient-packed green smoothie is a great way to round out your meal while keeping it light and healthy.
7. Herbed Tofu Scramble: For a savory option, serve this protein-rich scramble alongside your muffins for breakfast.
8. Granola Bars: Homemade granola bars can provide crunchy contrast to the soft muffin texture while being easy to prepare ahead of time.

Common Mistakes to Avoid

When making Moist Vegan Lemon Muffins, it’s easy to overlook some details. Here are common mistakes and how to avoid them.

• Skipping the lemon zest: Lemon zest adds essential flavor. Always include it for that zesty kick!
• Overmixing the batter: Overmixing can lead to dense muffins. Fold gently until just combined for perfect fluffiness.
• Not letting the batter rest: Allowing the batter to sit promotes high muffin tops. If time permits, let it rest for 30 minutes.
• Ignoring oven temperature: Preheat your oven correctly. Incorrect temperatures can affect baking time and muffin texture.
• Using stale ingredients: Fresh ingredients ensure the best flavor and texture. Check expiration dates, especially for baking powder.

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Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 5 days.
• Let them sit at room temperature for an hour before serving if stored in the fridge.

Freezing Moist Vegan Lemon Muffins

• Freeze in an airtight container or freezer bag.
• They will last for up to 3 months.

Reheating Moist Vegan Lemon Muffins

• Oven: Preheat to 170°C (340°F) and warm muffins for about 10 minutes.
• Microwave: Heat one muffin at a time for about 15-20 seconds.
• Stovetop: Place muffins in a covered pan over low heat until warmed through.

Frequently Asked Questions

How do I make Moist Vegan Lemon Muffins gluten-free?

You can substitute all-purpose flour with a gluten-free blend. Ensure it has a binding agent like xanthan gum for better texture.

Can I use almond milk instead of soy milk?

Yes, almond milk works well. Just ensure it’s unsweetened to maintain balanced flavors in your muffins.

How can I customize my Moist Vegan Lemon Muffins?

Feel free to add poppy seeds, blueberries, or even nuts! Each addition will give a unique twist to your muffins.

Why are my muffins not rising?

Ensure your baking powder is fresh and that you don’t overmix the batter. Both factors can affect how much they rise during baking.

What’s the best way to serve these muffins?

Serve warm with a drizzle of glaze on top for a delightful treat that brightens any breakfast or snack time!

Final Thoughts

These Moist Vegan Lemon Muffins are not just delicious; they are versatile too! Perfect for breakfast or as a sweet treat, you can easily customize them with your favorite additions. Give this recipe a try and enjoy the joy of baking vegan treats at home!

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