Moist Vegan Lemon Muffins

These Moist Vegan Lemon Muffins are the perfect treat for any occasion. Bursting with zesty lemon flavor, these muffins are fluffy, moist, and topped with a delightful lemon crumb and crunchy pearl sugar. Whether you’re enjoying them at breakfast or as a snack, their bakery-style tops make them irresistible. Plus, they are entirely vegan, making them suitable for everyone!

Why You’ll Love This Recipe

• Delicious Flavor: The combination of fresh lemon juice and zest creates a vibrant taste that brightens your day.
• Easy to Prepare: With straightforward steps and common ingredients, anyone can bake these muffins without hassle.
• Versatile Serving Options: Enjoy them for breakfast, as a snack, or even as a light dessert—perfect for any time of the day!
• Impressive Presentation: The bakery-style muffin tops and crumb topping make these muffins look stunning on any table.
• Healthy Ingredients: Made with plant-based ingredients like soy milk and vegan yogurt, they’re a guilt-free indulgence.

Tools and Preparation

Before you start baking your Moist Vegan Lemon Muffins, gather your essential tools. Having everything in place will ensure a smooth cooking process.

Essential Tools and Equipment

• Mixing bowls
• Whisk
• Spatula
• Muffin liners
• Ice cream scoop (optional)
• Oven

Importance of Each Tool

• Mixing bowls: Essential for combining wet and dry ingredients without spilling.
• Whisk: Helps to blend ingredients smoothly, ensuring a well-mixed batter.
• Muffin liners: Prevent muffins from sticking to the pan and make cleanup easy.

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.

Main 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
• 300 g all-purpose flour
• 3 teaspoons baking powder
• ¼ teaspoon sea salt

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 for Muffin Batter

Add the granulated 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 together. Set aside for about five minutes to thicken slightly.

Step 3: Mix Wet Ingredients

To the flavored sugar mixture, add the olive oil, vegan yogurt, and vanilla extract. Whisk until well combined. Then pour in the vegan buttermilk mixture and whisk again until smooth.

Step 4: Combine Dry Ingredients

Sift together the all-purpose flour, baking powder, and sea salt into another bowl. Whisk to combine thoroughly.

Step 5: Make the Batter

Gradually fold the dry ingredients into the wet ingredients in two parts using a spatula. Be careful not to overmix; stop when there are no visible streaks of flour.

Step 6: Rest the Batter (Optional)

Let your batter sit at room temperature for about 30 minutes. This extra step encourages higher muffin tops!

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 eight muffin liners each. Leave space between each liner to allow for rising.

Step 8: Make Crumb Topping

In a small bowl, rub together additional granulated sugar with lemon zest until fragrant. Add flour followed by vegan butter until it reaches a crumbly consistency.

Step 9: Assemble

Using an ice cream scoop or large spoon, fill each muffin liner to the top with batter. Sprinkle on crumb topping generously and add pearl sugar if desired.

Step 10: Bake

Bake in your preheated oven at fan-forced temperature for five minutes. Then reduce heat to fan-forced 170°C (340°F) or conventional 190°C (375°F) for another fifteen minutes.

Step 11: Make Glaze

While muffins cool slightly after baking, mix powdered sugar with lemon juice until smooth. Adjust consistency as needed before drizzling over cooled muffins.

Step 12: Storage

Store leftovers in an airtight container at room temperature for up to five days or refrigerate for one week. Allow refrigerated muffins to warm at room temperature before serving. You can also freeze them!

Enjoy your delicious batch of Moist Vegan Lemon Muffins!

How to Serve Moist Vegan Lemon Muffins

Serving your Moist Vegan Lemon Muffins can elevate their delightful flavors. Whether enjoyed for breakfast, a snack, or dessert, these muffins can be paired with various accompaniments to enhance your experience.

With Fresh Berries

• Serve the muffins with a side of fresh strawberries, blueberries, or raspberries for a burst of color and flavor.

Drizzled with Maple Syrup

• A light drizzle of maple syrup adds sweetness and complements the lemony zest perfectly.

Accompanied by Vegan Cream Cheese

• Spread some vegan cream cheese on top for a creamy contrast that balances the tartness of the lemon.

Enjoyed with Herbal Tea

• Pairing these muffins with a soothing herbal tea creates a warm and comforting treat any time of day.

Topped with Coconut Whipped Cream

• For an indulgent twist, add coconut whipped cream on top or on the side for extra creaminess.

Served Warm

• Enjoying these muffins warm from the oven enhances their moist texture and brings out their zesty flavors even more.

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How to Perfect Moist Vegan Lemon Muffins

To achieve perfection in your Moist Vegan Lemon Muffins, consider these helpful tips that ensure fluffy, flavorful results.

• Use fresh ingredients: Fresh lemon juice and zest make a significant difference in flavor. Avoid bottled options for the best results.

• Don’t overmix: Gently fold the dry ingredients into the wet mixture. Overmixing can lead to dense muffins instead of light and airy ones.

• Let batter rest: Allowing the batter to sit for about 30 minutes can promote higher muffin tops and improve texture.

• Check doneness carefully: Use a toothpick to test if they are done baking; it should come out clean or with just a few crumbs attached.

• Cool properly: Letting them cool on a wire rack prevents sogginess and ensures they maintain their moisture without becoming mushy.

Best Side Dishes for Moist Vegan Lemon Muffins

Pairing your Moist Vegan Lemon Muffins with complementary side dishes can create a well-rounded meal or snack. Here are some great options:

1. Vegan Yogurt Parfait: Layer vegan yogurt with granola and fruits for a nutritious breakfast.

2. Fruit Salad: A refreshing fruit salad adds sweetness and pairs well with the zesty muffins.

3. Chia Seed Pudding: This creamy pudding offers a healthy dose of fiber while enhancing your muffin experience.

4. Smoothie Bowl: Blend your favorite fruits into a smoothie bowl topped with seeds and nuts – an excellent accompaniment!

5. Avocado Toast: The creaminess of avocado toast provides balance to the tangy lemon flavor of the muffins.

6. Nut Butter Dip: Serve almond or peanut butter on the side for dipping; it adds protein and richness.

7. Oatmeal: A bowl of oatmeal can make for a hearty breakfast alongside these delightful muffins.

8. Herbal Infusion Water: Refreshing water infused with mint or cucumber makes for an excellent palate cleanser between bites!

Common Mistakes to Avoid

When making Moist Vegan Lemon Muffins, it’s easy to make a few common mistakes. Here are some tips to ensure your muffins turn out perfectly every time.

• Overmixing the batter: Mixing too much can lead to dense muffins. Fold the dry ingredients gently into the wet mix until just combined.
• Using old baking powder: Expired baking powder won’t help your muffins rise. Always check the expiration date and use fresh baking powder for best results.
• Skipping the resting period: Not letting the batter rest can result in flatter muffins. Allowing it to sit for 30 minutes helps create those tall, bakery-style tops.
• Not measuring ingredients accurately: Incorrect measurements can ruin your recipe. Use a kitchen scale for precise measurements, especially for flour and sugar.
• Ignoring oven temperature: Baking at the wrong temperature may lead to uneven cooking. Preheat your oven properly and follow temperature adjustments during baking.
• Forgetting the crumb topping: The crumb topping adds texture and flavor. Don’t skip this step; it enhances both the appearance and taste of your muffins.

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Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 1 week.
• Let them reach room temperature before serving if stored in the fridge.

Freezing Moist Vegan Lemon Muffins

• Freeze in an airtight container for up to 3 months.
• Thaw muffins at room temperature for a couple of hours before enjoying.

Reheating Moist Vegan Lemon Muffins

• Oven: Preheat your oven to 180°C (350°F) and warm for about 10 minutes.
• Microwave: Heat each muffin for 15-20 seconds for a quick warm-up.
• Stovetop: Place muffins in a skillet over low heat until warmed through, ensuring they don’t burn.

Frequently Asked Questions

How do I make Moist Vegan Lemon Muffins gluten-free?

You can substitute all-purpose flour with a gluten-free flour blend. Ensure you also add a binding agent like flaxseed meal or xanthan gum.

Can I use other plant-based milk?

Yes, you can replace soy milk with almond milk, oat milk, or any other non-dairy milk you prefer.

How can I customize my Moist Vegan Lemon Muffins?

Add poppy seeds, blueberries, or nuts to enhance flavor and texture. You can experiment with different toppings as well!

What makes these muffins so moist?

The combination of vegan yogurt and olive oil keeps these muffins tender and moist while adding rich flavor.

How long do Moist Vegan Lemon Muffins last?

These muffins stay fresh in an airtight container for about 5 days at room temperature or up to a week in the fridge.

Final Thoughts

These Moist Vegan Lemon Muffins are not only delightful but also versatile! Ideal for breakfast or a sweet treat, they offer endless customization options. Feel free to experiment with different flavors or add-ins. Give this recipe a try; you won’t be disappointed!