Description
Moist Vegan Lemon Muffins are a delightful combination of zesty lemon flavor and fluffy texture that makes them perfect for any occasion. Whether you’re enjoying them at breakfast, serving them at brunch, or indulging in a sweet treat after dinner, these muffins are sure to impress. With their bakery-style tops and a crunchy lemon crumb topping, they are not only delicious but also easy to make with simple ingredients. Enjoy them plain or customize with your favorite mix-ins like blueberries or poppy seeds. These muffins are vegan-friendly and cater to various dietary needs without sacrificing taste!
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
- 2 teaspoons vanilla extract
- 300 g all-purpose flour
- 3 teaspoons baking powder
- ¼ teaspoon sea salt
Instructions
- Preheat the oven to fan-forced at 190°C (375°F).
- In a mixing bowl, rub lemon zest into sugar until fragrant.
- Combine soy milk and lemon juice in a jug; set aside for buttermilk.
- Mix olive oil, yogurt, and vanilla with the flavored sugar; add the buttermilk and whisk until smooth.
- In another bowl, sift flour, baking powder, and salt together; gently fold into the wet mixture until combined.
- Fill muffin liners generously with batter and top with crumb mixture.
- Bake for 5 minutes at high temperature, then lower it for another 15 minutes.
- Cool slightly before glazing with a mix of powdered sugar and lemon juice.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 muffin (90g)
- Calories: 220
- Sugar: 18g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg