Moist Vegan Lemon Muffins
These Moist Vegan Lemon Muffins are a delightful treat that can brighten up any occasion! They’re not only zesty and fluffy but also packed with flavor. Perfect for breakfast, snacks, or dessert, these muffins feature impressive bakery-style tops and a crunchy topping that makes them stand out. Enjoy them fresh from the oven or store them for later; they remain delicious for days!
Why You’ll Love This Recipe
- Easy to Make: With straightforward steps, even novice bakers can whip these up without fuss.
- Bursting with Flavor: The combination of fresh lemon juice and zest creates a bright, zesty taste in every bite.
- Customizable Toppings: Add your favorite toppings like pearl sugar or enjoy them plain; the choice is yours!
- Perfect for Any Occasion: Serve them at brunch, as a snack, or as a sweet treat after dinner.
- Vegan-Friendly: These muffins cater to those following a vegan lifestyle while satisfying everyone’s taste buds.
Tools and Preparation
Before you dive into making these moist vegan lemon muffins, gather your tools to ensure a smooth baking experience.
Essential Tools and Equipment
- Mixing bowls
- Whisk
- Spatula
- Measuring cups and spoons
- Muffin tray
- Muffin liners
- Zester or grater
Importance of Each Tool
- Mixing bowls: Essential for combining ingredients efficiently without spills.
- Whisk: Helps achieve a smooth mixture by breaking down lumps in wet ingredients.
- Muffin tray: Provides structure to your muffins while baking, ensuring they rise beautifully.
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.
Dry Ingredients
- 300 g all-purpose flour
- 3 teaspoons baking powder
- ¼ teaspoon sea salt
Wet Ingredients
- 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
Topping Ingredients
- 30 g granulated sugar
- 1 teaspoon lemon zest (freshly grated)
- 30 g all-purpose flour
- 2 tablespoons vegan butter
- 2 tablespoons pearl sugar (optional)
- 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 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 the soy milk and lemon juice. Set it aside for now.
Step 3: Mix Wet Ingredients
Incorporate the olive oil, vegan yogurt, and vanilla extract into the lemon-infused sugar. Then add the vegan buttermilk mixture and whisk until combined.
Step 4: Combine Dry Ingredients
Sift together the all-purpose flour, baking powder, and sea salt into another bowl. Whisk this mixture well.
Step 5: Make the Batter
Carefully fold the dry ingredients into the wet ingredients in two parts using a spatula. Ensure there are no pockets of flour but avoid overmixing!
Step 6: Rest the Batter (Optional)
Allow your batter to sit at room temperature for about 30 minutes. This step helps promote high muffin tops.
Step 7: Prepare the Oven/Pan
Preheat your oven to fan-forced 190°C (375°F) or conventional 210°C (410°F). Line two muffin trays with eight muffin liners each—leave gaps in between as you’ll fill every second cavity. If you’re using regular liners instead of large ones, anticipate making more muffins.
Step 8: Make the Crumb Topping
Rub the lemon zest into sugar until fragrant. Incorporate flour and then vegan butter until you achieve a crumb consistency. Set aside.
Step 9: Assemble
Use an ice cream scoop or large spoon to fill each muffin liner with batter up to the top of each cup. Sprinkle with crumb topping and pearl sugar if desired.
Step 10: Bake
Place in the oven at fan-forced 190°C/375°F or conventional 210°C/410°F for five minutes. After that time, reduce heat to fan-forced 170°C/340°F or conventional 190°C/375°F for an additional fifteen minutes. Let cool slightly before transferring to a cooling rack.
Step 11: Make the Glaze
Mix powdered sugar with lemon juice until smooth. Adjust thickness by adding more powdered sugar if needed. Drizzle over cooled muffins.
Step 12: Storage
Store any leftover muffins in an airtight container at room temperature for up to five days or refrigerate for up to one week. If chilled, allow them to sit out for an hour before serving again. Freezing is also an option; just defrost before serving!
How to Serve Moist Vegan Lemon Muffins
These Moist Vegan Lemon Muffins are perfect for any occasion. Whether you’re enjoying them for breakfast, dessert, or a snack, there are many delightful ways to serve them.
With a Cup of Tea
- Pair your muffins with a warm cup of herbal tea for a calming afternoon break.
Topped with Fresh Berries
- Add a handful of fresh berries like blueberries or raspberries on the side for a burst of flavor and color.
Drizzled with Maple Syrup
- A light drizzle of maple syrup can enhance the natural sweetness and add a lovely caramel touch.
Served with Vegan Cream Cheese
- Spread some vegan cream cheese on top for a rich and creamy contrast to the zesty lemon flavor.
As Part of a Brunch Spread
- Include these muffins in your brunch lineup alongside fruit salad and smoothies for a complete meal.
How to Perfect Moist Vegan Lemon Muffins
Achieving the perfect Moist Vegan Lemon Muffins is all about technique and ingredient choice. Here are some tips to ensure they turn out just right:
-
Use Fresh Ingredients: Always opt for fresh lemons, as their zest and juice significantly enhance flavor.
-
Don’t Overmix: Gently fold the wet and dry ingredients together. Overmixing can lead to dense muffins.
-
Let the Batter Rest: Allowing the batter to sit for 30 minutes can help create taller muffin tops.
-
Check Oven Temperature: Use an oven thermometer to ensure your oven is at the correct temperature for even baking.
-
Use Quality Baking Powder: Make sure your baking powder is fresh to guarantee proper rising.
Best Side Dishes for Moist Vegan Lemon Muffins
Serving these muffins alongside other dishes can elevate your meal experience. Here are some great side dish ideas:
- Fruit Salad: A refreshing mix of seasonal fruits complements the citrusy flavor beautifully.
- Vegan Yogurt Parfait: Layer vegan yogurt with granola and fruit for added texture and creaminess.
- Smoothies: A green smoothie or berry smoothie pairs well, offering nutrients and vibrant flavors.
- Savory Avocado Toast: The creaminess of avocado toast adds a savory balance to the sweet muffins.
- Chia Seed Pudding: A light chia seed pudding provides healthy fats and fiber, making it a nutritious choice.
- Coconut Whipped Cream: This sweet topping can be dolloped on muffins or served on the side for dipping.
Common Mistakes to Avoid
When making Moist Vegan Lemon Muffins, it’s easy to make mistakes that can affect the final result. Here are some common pitfalls and how to avoid them.
- Skipping the zest: Not using lemon zest will diminish the flavor of your muffins. Always incorporate fresh lemon zest for that vibrant taste.
- Overmixing the batter: Overmixing can lead to dense muffins. Fold the dry ingredients gently into the wet ingredients until just combined for a fluffy texture.
- Incorrect oven temperature: Baking at the wrong temperature can affect muffin rise. Use an oven thermometer to ensure accuracy and follow the specified temperatures closely.
- Not letting the batter rest: Skipping the resting period can result in lower muffin tops. Allowing the batter to sit helps create those impressive bakery-style tops.
- Ignoring muffin liner spacing: Filling every cavity in your muffin tray can lead to uneven baking and flat tops. Only fill every second cavity for optimal results.
Storage & Reheating Instructions
Refrigerator Storage
- Store your muffins in an airtight container.
- They will stay fresh for up to 5 days when stored in the fridge.
Freezing Moist Vegan Lemon Muffins
- Place cooled muffins in an airtight container or freezer bag.
- They can be frozen for up to 3 months; just thaw before serving.
Reheating Moist Vegan Lemon Muffins
- Oven: Preheat the oven to 350°F (175°C). Warm muffins for about 10 minutes for a fresh-baked taste.
- Microwave: Heat one muffin on high for 15-20 seconds. Check if warm; avoid overheating, as it may dry out.
- Stovetop: Place muffins in a pan over low heat, covering with a lid for about 5 minutes. This method helps retain moisture.
Frequently Asked Questions
Here are some common questions about Moist Vegan Lemon Muffins:
Can I use gluten-free flour for Moist Vegan Lemon Muffins?
Yes, you can substitute all-purpose flour with a gluten-free blend. Just ensure it is suitable for baking.
How do I know when my muffins are done?
Insert a toothpick into the center of a muffin; if it comes out clean or with a few crumbs, they are ready!
Can I add nuts or fruits to these muffins?
Absolutely! You can mix in nuts or berries to customize your Moist Vegan Lemon Muffins according to your taste.
What should I do if my muffins are too dense?
Ensure you’re not overmixing your batter and check that your baking powder is fresh, as this affects rising.
Final Thoughts
These Moist Vegan Lemon Muffins are not only delightful but also versatile! They make an excellent breakfast or snack option that everyone will love. Feel free to customize them by adding fruits or nuts. Give this recipe a try, and enjoy these cheerful treats!
Moist Vegan Lemon Muffins
- Total Time: 35 minutes
- Yield: Makes approximately 8 large muffins 1x
Description
Indulge in the delightful experience of baking with these Moist Vegan Lemon Muffins. Bursting with zesty lemon flavor, these fluffy treats are perfect for breakfast, snacks, or even dessert. Each muffin showcases an impressive bakery-style top and a crunchy lemon crumb topping, making them a showstopper on any table. Not only are they vegan-friendly, but they also remain delicious for days, whether enjoyed fresh from the oven or stored for later. Easy to make and customizable with your favorite toppings, these muffins will surely brighten up your day!
Ingredients
- 300 g all-purpose flour
- 200 g granulated sugar
- 60 ml lemon juice (freshly squeezed)
- 4 tablespoons lemon zest
- 180 ml soy milk
- 120 ml olive oil
- 120 g vegan Greek-style yogurt
- 3 teaspoons baking powder
Instructions
- Preheat your oven to fan-forced 190°C (375°F). Line muffin trays with liners.
- In a mixing bowl, combine sugar and lemon zest; rub together until fragrant.
- In a separate jug, mix soy milk and lemon juice to create vegan buttermilk.
- Combine the wet ingredients: add olive oil, yogurt, and vanilla to the sugar mixture; then mix in the vegan buttermilk.
- In another bowl, whisk together flour, baking powder, and salt. Fold into the wet mixture gently until just combined.
- Allow batter to rest for 30 minutes (optional) for better muffin rise.
- Fill each liner with batter and sprinkle with crumb topping before baking.
- Bake for 5 minutes at high heat, then lower the temperature and bake for an additional 15 minutes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 muffin (85g)
- Calories: 225
- Sugar: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
