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
Scale
- 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