Description
Indulge in the delightful experience of Moist Vegan Lemon Muffins, a perfect treat that brightens any occasion. These muffins feature a fluffy texture and a zesty lemon flavor, making them stand out among vegan recipes. Their bakery-style tops and crunchy lemon crumb topping ensure they impress family and friends alike. Ideal for breakfast, dessert, or an afternoon snack, these muffins are versatile and easy to make.
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
- 30 g granulated sugar
- 1 teaspoon lemon zest
- 30 g all-purpose flour
- 2 tablespoons vegan butter
- 2 tablespoons pearl sugar (optional)
- 40 g powdered sugar
- 2 teaspoons lemon juice
Instructions
- Preheat your oven to 190°C (375°F). Line muffin tins with liners.
- In a bowl, rub lemon zest into granulated sugar until fragrant.
- Mix soy milk with lemon juice and set aside to create vegan buttermilk.
- Combine olive oil, vegan yogurt, and vanilla extract with the lemon-sugar mixture; then add the vegan buttermilk.
- Sift together flour, baking powder, and salt in another bowl. Fold dry ingredients into wet ingredients until just combined.
- Let batter rest for 30 minutes (optional).
- Fill muffin tins with batter and sprinkle with crumb topping made from flour, sugar, and melted vegan butter.
- Bake for 5 minutes at high heat, then reduce temperature to 170°C (340°F) for an additional 15 minutes or until a toothpick comes out clean.
- Prep Time: 20 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