Moist Vegan Lemon Muffins

These Moist Vegan Lemon Muffins are a delightful treat for any occasion! Bursting with zesty lemon flavor, they are fluffy, moist, and perfectly topped with a crunchy pearl sugar and lemon crumb topping. Enjoy them for breakfast, as a snack, or even as a dessert. With their large bakery-style muffin tops, these muffins not only taste amazing but also look impressive on any table.

Why You’ll Love This Recipe

• Easy to Make: With simple ingredients and straightforward steps, you’ll have these muffins ready in no time.
• Deliciously Zesty: The combination of fresh lemon juice and zest gives these muffins a bright flavor that is sure to please.
• Versatile Treat: Perfect for breakfast, an afternoon snack, or even as a sweet indulgence after dinner.
• Vegan-Friendly: These muffins are completely plant-based, making them suitable for vegans and those with dairy allergies.
• Customizable Topping: You can easily swap out the crumb topping for your favorite mix-ins like berries or nuts.

Tools and Preparation

Before you start baking these delicious vegan lemon muffins, gather the necessary tools. Having everything ready will make the process smooth and enjoyable.

Essential Tools and Equipment

• Mixing bowls
• Whisk
• Spatula
• Muffin trays
• Muffin liners
• Ice cream scoop (optional)
• Cooling rack

Importance of Each Tool

• Mixing bowls: Essential for combining your dry and wet ingredients without spilling.
• Spatula: Perfect for gently folding the batter to maintain its fluffiness while avoiding overmixing.
• Muffin trays: Keeps your muffins in shape while baking and ensures they rise beautifully.

Ingredients

These are the ingredients you will need to make your Moist Vegan Lemon 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
• 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

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. This releases essential oils from the zest, enhancing the muffin’s flavor.

Step 2: Make Vegan Buttermilk

In a jug, mix together the soy milk and freshly squeezed lemon juice. Set this mixture aside as it will thicken slightly, mimicking traditional buttermilk.

Step 3: Mix Wet Ingredients

To your flavored sugar, add olive oil, vegan yogurt, and vanilla extract. Whisk these together until combined. Then add in your vegan buttermilk mixture and whisk again until smooth.

Step 4: Combine Dry Ingredients

Sift all-purpose flour, baking powder, and sea salt into another bowl. Whisk these dry ingredients together to ensure an even distribution of the leavening agent.

Step 5: Make the Batter

Fold the dry ingredients into the wet mixture in two parts using a spatula. Be gentle! Stop mixing once there are no visible streaks of flour; overmixing can lead to dense muffins.

Step 6: Rest the Batter (Optional)

Letting your batter sit at room temperature for about 30 minutes can help create taller muffin tops. This step is optional but recommended for best results!

Step 7: Prepare the Oven/Pan

Preheat your oven to fan-forced at 190°C (375°F) or conventional at 210°C (410°F). Line two muffin trays with eight muffin liners each. Fill every second cavity to allow room for rising.

Step 8: Make the Crumb Topping

In a separate bowl, rub together additional lemon zest with granulated sugar using your fingertips until fragrant. Add flour and vegan butter until you achieve a crumb-like consistency.

Step 9: Assemble Muffins

Using an ice cream scoop or large spoon, fill each muffin liner with batter up to the top. Generously sprinkle the crumb topping on each muffin before adding pearl sugar if desired.

Step 10: Bake

Bake at fan-forced at 190°C/375°F or conventional at 210°C/410°F for five minutes. Then lower the temperature to fan-forced at 170°C/340°F or conventional at 190°C/375°F for another fifteen minutes until golden brown.

Step 11: Cool & Glaze

Allow muffins to cool in their trays for five minutes before transferring them onto a cooling rack. Once fully cooled, mix powdered sugar with lemon juice until smooth and drizzle over each muffin.

Step 12: Storage

Store any leftover muffins in an airtight container at room temperature for up to five days or refrigerate them for up to a week. Before serving from cold storage, let them sit out at room temperature for about an hour. You can also freeze them in an airtight container; just defrost before serving!

How to Serve Moist Vegan Lemon Muffins

Moist Vegan Lemon Muffins are delightful on their own, but they can be even better when served with the right accompaniments. Here are some creative serving suggestions that will enhance the zesty flavors of these muffins.

With Fresh Fruit

• Fresh berries: Serve with strawberries, blueberries, or raspberries for a burst of color and flavor.
• Sliced bananas: Add creamy banana slices to balance the tanginess of the lemon.

With Dairy-Free Spreads

• Vegan butter: Spread on a warm muffin for a rich, buttery taste.
• Coconut cream: Top with a dollop of whipped coconut cream for a tropical twist.

As Part of a Breakfast Spread

• Smoothies: Pair with a refreshing smoothie for a wholesome breakfast.
• Oatmeal: Complement your muffins with a bowl of oatmeal topped with fruits and nuts.

With Tea or Coffee

• Herbal tea: Enjoy these muffins alongside a fragrant cup of herbal tea for a relaxing moment.
• Espresso: The bold flavors of espresso make an excellent pairing with the zesty muffins.

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How to Perfect Moist Vegan Lemon Muffins

To achieve the best results with your Moist Vegan Lemon Muffins, follow these tips for baking success.

• Use fresh ingredients: Ensure your lemon juice and zest are fresh for maximum flavor impact.
• Measure accurately: Use kitchen scales for precise measurements, especially when measuring flour and sugar.
• Don’t overmix: Gently fold dry ingredients into wet ones to keep the muffins light and fluffy; avoid overmixing.
• Let batter rest: Allowing the batter to sit for 30 minutes can help create those tall bakery-style muffin tops.
• Check doneness: Insert a toothpick into the center; it should come out clean or with moist crumbs, not wet batter.
• Cool properly: Let the muffins cool on a rack to maintain their texture and prevent sogginess.

Best Side Dishes for Moist Vegan Lemon Muffins

These vegan lemon muffins are versatile and pair well with various side dishes. Consider adding any of these options to your meal for extra flavor or nutrition.

1. Fruit Salad: A refreshing mix of seasonal fruits enhances the muffin’s citrus notes.
2. Yogurt Parfait: Layer vegan yogurt with granola and fresh fruit for a satisfying breakfast option.
3. Avocado Toast: Creamy avocado on whole-grain bread complements the zesty muffins beautifully.
4. Chia Seed Pudding: This nutritious pudding adds texture and pairs well as a light dessert option.
5. Savory Scones: Offer a contrast by serving savory scones alongside your sweet muffins at brunch.
6. Granola Bars: Homemade granola bars provide an easy grab-and-go snack that pairs nicely with tea or coffee.

Common Mistakes to Avoid

Baking moist vegan lemon muffins can be tricky. Here are some common mistakes to watch out for:

• Overmixing the batter: Overmixing can lead to dense muffins. Mix until just combined for fluffy results.
• Skipping ingredient measurements: Accurate measurements are crucial. Use a kitchen scale for best results.
• Not using fresh ingredients: Old baking powder or expired yogurt can affect texture. Always check freshness before use.
• Ignoring resting time: Skipping the resting period can result in flat tops. Allow the batter to rest for 30 minutes for bakery-style muffins.
• Incorrect oven temperature: Baking at the wrong temperature can lead to uneven cooking. Use an oven thermometer for accuracy.

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Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container.
• Keep in the refrigerator for up to a week.

Freezing Moist Vegan Lemon Muffins

• Place in an airtight container or freezer bag.
• Freeze for up to three months.

Reheating Moist Vegan Lemon Muffins

• Oven: Preheat to 350°F (175°C) and warm for about 10 minutes.
• Microwave: Heat one muffin at a time for about 15-20 seconds on high.
• Stovetop: Warm in a skillet over low heat with a lid for about 5 minutes.

Frequently Asked Questions

If you have questions about these moist vegan lemon muffins, you’ve come to the right place!

How do I make my vegan lemon muffins even more moist?

To enhance moisture, consider adding a bit more vegan yogurt or using applesauce as part of the wet ingredients.

Can I use gluten-free flour in Moist Vegan Lemon Muffins?

Yes! You can substitute all-purpose flour with a gluten-free blend, but ensure it contains xanthan gum for the best texture.

How long do Moist Vegan Lemon Muffins last?

They will last up to a week in the refrigerator and can be frozen for three months without losing flavor or texture.

What can I add to these Moist Vegan Lemon Muffins?

You can add poppy seeds, blueberries, or nuts for extra flavor and texture.

Can I adjust the sweetness of my Moist Vegan Lemon Muffins?

Absolutely! You can reduce sugar slightly or substitute it with maple syrup or agave nectar according to your preference.

Final Thoughts

These moist vegan lemon muffins are perfect for breakfast or as a delightful snack. Their zesty flavor and soft texture make them irresistible! Feel free to customize with your favorite mix-ins like berries or nuts. Enjoy this versatile recipe that everyone will love!