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
Scale
- 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