Moist Vegan Lemon Muffins
These Moist Vegan Lemon Muffins are perfect for any occasion. Whether you’re hosting a brunch, celebrating a birthday, or simply treating yourself to a delightful snack, these muffins are sure to impress. With their zesty flavor, fluffy texture, and wonderful bakery-style tops, they stand out as a must-try recipe. Plus, the addition of crunchy pearl sugar and a lemon crumb topping takes them to the next level of deliciousness.
Why You’ll Love This Recipe
- Delicious Flavor: The combination of fresh lemon juice and zest gives these muffins a bright and zesty taste that is irresistible.
- Moist Texture: Thanks to the vegan yogurt and olive oil, each muffin stays moist and tender, ensuring every bite is delightful.
- Easy Preparation: This recipe is simple to follow, making it perfect for both beginner and experienced bakers alike.
- Versatile Serving Options: These muffins can be enjoyed for breakfast, as an afternoon snack, or even as a dessert. They’re great for sharing at gatherings!
- Customizable Toppings: You can easily adapt the crumb topping with different flavors or add-ins according to your preferences.
Tools and Preparation
Before diving into the recipe, gather your tools to ensure a smooth baking experience. Having everything ready will make the process much easier.
Essential Tools and Equipment
- Mixing bowls
- Whisk
- Spatula
- Muffin trays
- Muffin liners
- Oven
Importance of Each Tool
- Mixing bowls: Essential for combining ingredients efficiently without making a mess.
- Whisk: Perfect for mixing wet ingredients thoroughly to create a smooth batter.
- Muffin trays: These shape your muffins beautifully and ensure even baking for that perfect rise.
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 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 it feels wet.
Step 2: Make Vegan Buttermilk
In a jug, mix soy milk with lemon juice. Set aside for about 5 minutes until it thickens slightly.
Step 3: Mix Wet Ingredients
In the bowl with flavored sugar, add olive oil, vegan yogurt, and vanilla extract. Whisk together until well combined. Add in your prepared vegan buttermilk and whisk again until smooth.
Step 4: Combine Dry Ingredients
In another bowl, sift together all-purpose flour, baking powder, and sea salt. Whisk to combine these dry ingredients thoroughly.
Step 5: Make the Batter
Fold dry ingredients into wet ingredients in two parts using a spatula. Mix gently until there are no streaks of flour left; be careful not to overmix!
Step 6: Rest the Batter (Optional)
Let your muffin batter sit at room temperature for about 30 minutes; this helps achieve those tall muffin tops.
Step 7: Prepare the 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 eight muffin liners while leaving gaps between them—this promotes higher muffin tops.
Step 8: Make the Crumb Topping
In a separate bowl, rub together granulated sugar with lemon zest until fragrant. Add flour followed by vegan butter until it reaches a crumb consistency.
Step 9: Assemble
Distribute batter evenly among muffin liners using an ice cream scoop or large spoon—fill them right up! Top each one generously with crumb mixture and sprinkle pearl sugar if desired.
Step 10: Bake
Bake at fan-forced temperature of 190°C/375°F or conventional at 210°C/410°F for first five minutes. Lower temperature afterward to fan-forced at 170°C/340°F or conventional at 190°C/375°F for another fifteen minutes. Allow cooling slightly before transferring muffins onto racks.
Step 11: Make the Glaze
Combine powdered sugar with lemon juice until smooth. Adjust thickness by adding more sugar if needed; drizzle over cooled muffins once they’re ready.
Step 12: Storage
Store your muffins in an airtight container at room temperature for up to five days or refrigerate for up to a week. Before serving cold muffins from fridge, allow them to sit out for about an hour. Freezing is also an option—just defrost as needed before enjoying!
Now you’re ready to bake some delicious Moist Vegan Lemon Muffins! Enjoy every zesty bite!
How to Serve Moist Vegan Lemon Muffins
Moist Vegan Lemon Muffins make a delightful treat that can be served in various ways. Whether enjoyed for breakfast, as a snack, or dessert, these muffins are versatile and delicious.
Breakfast Delight
- Pair with fresh fruit like strawberries or blueberries for a refreshing start to your day.
- Serve alongside a warm cup of herbal tea or coffee to complement the zesty flavors.
Afternoon Snack
- Enjoy with a dollop of vegan yogurt for added creaminess and tang.
- Top with homemade lemon curd for an indulgent afternoon treat.
Dessert Option
- Drizzle with a simple lemon glaze for a sweet finish after dinner.
- Serve with coconut whipped cream for a rich and creamy dessert experience.
Brunch Centerpiece
- Arrange on a platter with other baked goods for a stunning brunch spread.
- Garnish with fresh mint leaves to enhance presentation.
Gift Idea
- Package them in a decorative box as a thoughtful gift for friends or family.
- Include a handwritten recipe card to share the joy of baking.
How to Perfect Moist Vegan Lemon Muffins
To achieve the best results with your Moist Vegan Lemon Muffins, consider the following tips:
- Use fresh lemons: Fresh lemon juice and zest will provide the brightest flavor compared to bottled alternatives.
- Don’t overmix: Gently fold the dry ingredients into the wet ones to avoid tough muffins. Overmixing can lead to dense texture.
- Let the batter rest: Allowing the batter to sit can help create those lovely high muffin tops by activating the baking powder.
- Use quality baking powder: Ensure your baking powder is fresh and effective. Old baking powder may not rise properly, affecting muffin height.
- Check doneness: Insert a toothpick in the center; it should come out clean when muffins are perfectly baked.
- Cool properly: Allow muffins to cool on a wire rack to maintain their moist texture and prevent sogginess from steam.
Best Side Dishes for Moist Vegan Lemon Muffins
Moist Vegan Lemon Muffins pair well with various side dishes that complement their zesty flavor. Here are some great options:
- Fruit Salad: A mix of seasonal fruits adds freshness and balance to the rich muffins.
- Green Smoothie: A light spinach or kale smoothie provides nutrients while keeping things refreshing.
- Chia Pudding: Creamy chia pudding offers additional texture and is an excellent source of fiber.
- Granola Parfait: Layer granola with plant-based yogurt and berries for an extra crunch alongside your muffins.
- Avocado Toast: The creamy richness of avocado toast makes a satisfying pairing, perfect for brunch.
- Herbal Tea: A soothing cup of herbal tea enhances the flavors of the muffins, making it an ideal afternoon snack option.
Common Mistakes to Avoid
When making Moist Vegan Lemon Muffins, it’s easy to make simple mistakes that can affect the final product. Here are some common pitfalls and how to avoid them.
- Incorrect oven temperature: Baking at the wrong temperature can lead to undercooked or overcooked muffins. Always preheat your oven properly before baking.
- Overmixing the batter: Mixing too much can result in dense muffins. Fold the ingredients gently until just combined to keep them fluffy and light.
- Using old ingredients: Expired baking powder or flour can ruin your muffins. Always check expiration dates and use fresh ingredients for the best results.
- Skipping the resting period: Not letting the batter rest can prevent high muffin tops. Allow it to sit for 30 minutes to maximize fluffiness.
- Not measuring accurately: Using incorrect measurements can alter your muffin’s texture. Use a kitchen scale for precise ingredient amounts.
Storage & Reheating Instructions
Refrigerator Storage
- Store Moist Vegan Lemon Muffins in an airtight container.
- They will last up to 5 days in the refrigerator.
Freezing Moist Vegan Lemon Muffins
- Place muffins in an airtight container or freezer bag.
- They can be frozen for up to 3 months for optimal freshness.
Reheating Moist Vegan Lemon Muffins
- Oven: Preheat to 170°C (340°F) and heat for about 10 minutes until warmed through.
- Microwave: Heat one muffin on medium power for about 15-20 seconds; adjust time as needed.
- Stovetop: Warm in a covered pan over low heat for a few minutes, turning occasionally.
Frequently Asked Questions
Here are some commonly asked questions about making Moist Vegan Lemon Muffins.
How do I make my muffins even more moist?
Adding more vegan yogurt or using applesauce as a substitute for some oil can increase moisture levels.
Can I substitute the flour?
Yes, you can use gluten-free flour blends if needed, but ensure they contain xanthan gum for proper texture.
What can I add for flavor variations?
Consider adding poppy seeds, blueberries, or nuts for different flavors while keeping the lemon base intact.
How do I know when my muffins are done?
Insert a toothpick into the center; if it comes out clean or with a few crumbs, they are ready!
Final Thoughts
These Moist Vegan Lemon Muffins are not just incredibly delicious but also versatile. You can customize them with various add-ins like berries or nuts, making them perfect for breakfast or dessert. Give this recipe a try and enjoy baking these delightful treats!
Moist Vegan Lemon Muffins
- Total Time: 35 minutes
- Yield: Makes approximately 8 large muffins 1x
Description
Indulge in the delightful taste of Moist Vegan Lemon Muffins, perfect for any occasion. Whether you’re hosting a brunch, celebrating a birthday, or simply craving a sweet snack, these muffins are sure to impress with their zesty flavor and fluffy texture. Enhanced by a crunchy lemon crumb topping and pearl sugar, each bite bursts with freshness. Easy to prepare, this recipe is suitable for both novice and experienced bakers alike.
Ingredients
- 200 g granulated sugar
- 60 ml lemon juice (freshly squeezed)
- 180 ml soy milk
- 120 ml olive oil
- 120 g vegan Greek-style yogurt
- 300 g all-purpose flour
- 3 teaspoons baking powder
- Sea salt
Instructions
- Preheat your oven to 190°C (375°F) for fan-forced or 210°C (410°F) for conventional baking.
- In a mixing bowl, combine granulated sugar and lemon zest; rub together until fragrant.
- Create vegan buttermilk by mixing soy milk with lemon juice and letting it sit for about 5 minutes.
- In the bowl with flavored sugar, add olive oil, vegan yogurt, and vanilla extract; whisk until smooth.
- Combine dry ingredients (flour, baking powder, salt) in another bowl and then fold into the wet mixture gently.
- Let the batter rest for 30 minutes if desired for taller muffins.
- Line muffin trays with liners; fill each cup with batter and top generously with crumb mixture.
- Bake for 5 minutes at high temperature, then reduce temperature to bake for an additional 15 minutes until golden brown.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
