Moist Vegan Lemon Muffins
These Moist Vegan Lemon Muffins are a delightful treat that you won’t forget! Perfect for breakfast or a sweet snack, these muffins are zesty, fluffy, and incredibly moist. With their huge bakery-style tops and a crunchy pearl sugar topping, they stand out in any setting. Whether you’re hosting a brunch or simply craving something sweet, these muffins will surely impress.
Why You’ll Love This Recipe
- Deliciously Zesty: Enjoy the bright and refreshing flavor of lemon in every bite.
- Easy to Make: This straightforward recipe requires minimal prep time and ingredients.
- Perfect for Any Occasion: Great for breakfast, snacks, or dessert to please everyone.
- Customizable: Feel free to add poppy seeds or berries for an extra twist.
- Vegan-Friendly: These muffins cater to various dietary preferences while still being indulgent.
Tools and Preparation
To create your Moist Vegan Lemon Muffins, having the right tools is essential. Gather these items before you start baking.
Essential Tools and Equipment
- Large mixing bowl
- Whisk
- Spatula
- Muffin trays
- Muffin liners (preferably large tulip liners)
- Ice cream scoop or large spoon
- Cooling rack
Importance of Each Tool
- Mixing Bowl: A spacious bowl allows for easy mixing of wet and dry ingredients without spills.
- Whisk: Ideal for blending ingredients smoothly, ensuring a lump-free batter.
- Muffin Trays: These provide shape and structure to your muffins as they bake.
- Cooling Rack: Ensures proper airflow around the muffins so they cool evenly.
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.
- 200 g granulated sugar
- 4 tablespoons lemon zest
- 60 ml lemon juice (freshly squeezed)
- 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 (for topping)
- 1 teaspoon lemon zest (freshly grated)
- 30 g all-purpose flour (for topping)
- 2 tablespoons vegan butter
- 2 tablespoons pearl sugar (optional)
- 40 g powdered sugar
- 2 teaspoons lemon juice (for glaze)
How to Make Moist Vegan Lemon Muffins
Step 1: Flavor the Sugar
Add the sugar and lemon zest to a large mixing bowl. Use your fingertips to rub the zest into the sugar until it feels “wet.” This enhances the flavor of your muffins.
Step 2: Make Vegan Buttermilk
In a jug, mix the soy milk with fresh lemon juice. Set this mixture aside for a few minutes to curdle slightly. This creates a perfect vegan buttermilk.
Step 3: Mix Wet Ingredients
In the bowl with lemon-sugar mixture, add olive oil, vegan yogurt, and vanilla extract. Whisk together until well combined. Then add the vegan buttermilk mixture and whisk again until smooth.
Step 4: Combine Dry Ingredients
Sift together all-purpose flour, baking powder, and sea salt in another bowl. Whisk these ingredients together to ensure even distribution.
Step 5: Make the Batter
Gently fold dry ingredients into wet ingredients in two parts using a spatula. Be careful not to overmix; stop as soon as there are no streaks of flour visible.
Step 6: Rest the Batter (Optional)
Letting the batter rest at room temperature for about 30 minutes can help achieve taller muffin tops due to gluten relaxation.
Step 7: Prepare Oven/Pan
Preheat your oven to fan-forced 190°C (375°F) or conventional 210°C (410°F). Line two muffin trays with muffin liners. Fill every second cavity if using large liners; this helps create those lovely bakery-style tops!
Step 8: Make the Crumb Topping
In a small bowl, rub together additional lemon zest with granulated sugar until fragrant. Mix in some flour and vegan butter until crumbly.
Step 9: Assemble Muffins
Using an ice cream scoop or large spoon, fill each muffin liner to the top with batter. Generously sprinkle with crumb topping and optional pearl sugar.
Step 10: Bake
Bake at fan-forced temperature for 5 minutes. Then reduce heat to fan-forced 170°C (340°F) or conventional 190°C (375°F) for another 15 minutes. Allow muffins to cool slightly on a wire rack after removing from trays.
Step 11: Make Glaze
Combine powdered sugar with lemon juice until you reach your desired consistency—drizzle over cooled muffins for an extra zing!
Step 12: Storage
Store any leftover muffins in an airtight container at room temperature for up to five days or refrigerate for one week. For longer storage, freeze them in an airtight container.
Enjoy your baking adventure with these Moist Vegan Lemon Muffins!
How to Serve Moist Vegan Lemon Muffins
Moist Vegan Lemon Muffins are a delightful treat that can be enjoyed in many ways. Whether it’s for breakfast, a snack, or dessert, these muffins will brighten your day with their zesty flavor.
With Fresh Fruit
- Serve with slices of fresh strawberries or blueberries for a burst of flavor and color.
- Pair with a citrus salad for an invigorating contrast to the muffins.
With Vegan Butter
- Spread a thin layer of vegan butter on warm muffins for added richness and moisture.
- Enhance the lemon flavor by using lemon-infused vegan butter.
With Tea or Coffee
- Enjoy these muffins alongside a hot cup of herbal tea or coffee to complement their zesty taste.
- A spiced chai adds an aromatic touch that balances the lemon flavor beautifully.
As Part of a Brunch Spread
- Include them in your brunch buffet alongside smoothies and fruit platters for a delightful experience.
- Consider adding some savory options like avocado toast for balance.
How to Perfect Moist Vegan Lemon Muffins
To achieve the perfect Moist Vegan Lemon Muffins, follow these helpful tips that focus on texture and flavor.
- Use fresh ingredients: Fresh lemon juice and zest enhance the citrus flavor significantly. Old ingredients can dull the taste.
- Don’t overmix: Gently fold the batter until just combined. Overmixing can lead to dense muffins instead of light, fluffy ones.
- Let the batter rest: Allowing the batter to sit for 30 minutes helps create taller muffin tops. The resting period improves texture.
- Preheat properly: Ensure your oven is fully preheated before baking. This step ensures even cooking and helps develop muffin tops.
- Experiment with toppings: Try adding poppy seeds or nuts to the crumb topping for an extra crunch and visual appeal.
- Store correctly: Keep muffins in an airtight container. This practice maintains their moisture and freshness longer.
Best Side Dishes for Moist Vegan Lemon Muffins
These moist muffins pair well with various side dishes that complement their bright flavors. Consider serving them alongside these options:
- Coconut Yogurt: Creamy coconut yogurt adds a tropical vibe, enhancing the lemon’s zestiness.
- Granola Parfait: Layered granola and plant-based yogurt provide crunch, creaminess, and additional nutrients.
- Avocado Toast: The creamy texture of avocado contrasts nicely with the muffins’ fluffiness, making it an excellent pairing.
- Smoothies: A refreshing smoothie made with spinach, banana, and almond milk complements the muffins well while providing extra vitamins.
- Chia Seed Pudding: This healthy option adds texture and is easy to prepare ahead of time for brunch gatherings.
- Fruit Salad: A colorful fruit salad brings freshness and balances out the sweetness of the muffins beautifully.
- Vegetable Sticks with Hummus: For a savory accompaniment, serve crunchy vegetable sticks dipped in hummus as a healthy snack option.
- Herbal Tea: Choose fragrant herbal teas like chamomile or peppermint to cleanse the palate between bites of muffin goodness.
Common Mistakes to Avoid
When making Moist Vegan Lemon Muffins, even small errors can lead to disappointing results. Here are some common mistakes to watch for.
- Skipping the lemon zest: Not using fresh lemon zest means missing out on essential flavor. Always add it for the best taste.
- Overmixing the batter: Mixing too much can lead to dense muffins. Gently fold the dry ingredients into the wet until just combined.
- Not measuring ingredients correctly: Using inaccurate measurements can ruin your muffins. Use a kitchen scale or measuring cups for precision.
- Ignoring resting time: Skipping the batter rest may result in less fluffy muffins. Allow the batter to sit for 30 minutes for taller muffin tops.
- Baking at the wrong temperature: Incorrect oven settings can affect baking time and texture. Always preheat your oven and use an oven thermometer if needed.
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 they were refrigerated.
Freezing Moist Vegan Lemon Muffins
- Place muffins in an airtight container or freezer bag.
- They can be frozen for up to three months.
Reheating Moist Vegan Lemon Muffins
- Oven: Preheat to 350°F (175°C) and heat muffins for about 10 minutes until warmed through.
- Microwave: Heat one muffin at a time on medium power for about 15-20 seconds, checking moisture levels.
- Stovetop: Place on a skillet over low heat, cover, and warm for about 3-5 minutes.
Frequently Asked Questions
What makes these Moist Vegan Lemon Muffins so special?
These muffins are fluffy and bursting with zesty lemon flavor, made entirely plant-based without sacrificing taste or texture.
Can I use other plant-based milk?
Yes, you can substitute soy milk with almond, oat, or coconut milk based on your preference.
How do I enhance the flavor of these Moist Vegan Lemon Muffins?
You can add poppy seeds or blueberries to elevate the flavor profile while keeping it vegan-friendly.
Are these muffins suitable for gluten-free diets?
You can make them gluten-free by using a 1:1 gluten-free flour blend. Just keep in mind that the texture may differ slightly.
Can I prepare the batter in advance?
Yes, you can prepare the batter a day ahead and store it in the fridge overnight before baking.
Final Thoughts
Moist Vegan Lemon Muffins are not only delicious but also versatile. You can customize them with various fruits or toppings to suit your taste preferences. Try this recipe and enjoy a delightful treat that’s perfect for breakfast or dessert!
Moist Vegan Lemon Muffins
- Total Time: 35 minutes
- Yield: Makes approximately 8 large muffins 1x
Description
Indulge in the delightful flavor of Moist Vegan Lemon Muffins, a perfect treat for any occasion. These muffins are incredibly moist and fluffy, featuring zesty lemon notes that brighten your day. Ideal for breakfast, snacks, or dessert, they come topped with a crunchy pearl sugar crust and have impressive bakery-style crowns. Whether enjoyed at a brunch gathering or as a sweet afternoon snack, these muffins are sure to impress everyone around the table. With easy-to-follow steps and simple ingredients, you can whip up these vegan delights in no time!
Ingredients
- 200 g granulated sugar
- 4 tablespoons lemon zest
- 60 ml lemon juice (freshly squeezed)
- 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 your oven to 190°C (375°F). Line muffin trays with larger tulip liners.
- In a large mixing bowl, combine sugar and lemon zest by rubbing them together to release oils.
- Create vegan buttermilk by mixing soy milk with lemon juice; let it sit until slightly curdled.
- Add olive oil, yogurt, and vanilla to the sugar mixture; whisk until smooth. Incorporate vegan buttermilk.
- In another bowl, sift flour, baking powder, and salt together. Gradually fold dry ingredients into wet mixture until just combined.
- Let the batter rest for about 30 minutes for optimal texture.
- Fill muffin liners to the top with batter and sprinkle with crumb topping made from additional sugar, lemon zest, flour, and vegan butter.
- Bake for approximately 20 minutes or until golden brown and a toothpick comes out clean.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 muffin (100g)
- Calories: 295
- Sugar: 23g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
