Moist Vegan Lemon Muffins

These Moist Vegan Lemon Muffins are the perfect treat for any occasion! They’re zesty, fluffy, and incredibly moist, featuring large bakery-style tops that will impress your guests. The delightful combination of crunchy pearl sugar and a lemony vanilla topping makes them irresistible. Whether you’re serving them for breakfast, a snack, or dessert, these muffins are sure to be a hit!

Why You’ll Love This Recipe

• Easy to Make: With simple ingredients and straightforward steps, anyone can bake these muffins.
• Bursting with Flavor: The combination of fresh lemon juice and zest creates a bright, refreshing taste.
• Vegan-Friendly: These muffins cater to plant-based diets without sacrificing flavor or texture.
• Customizable Toppings: Add your favorite toppings like pearl sugar or a sweet glaze for extra flair.
• Perfect for Sharing: Bake a batch for gatherings, potlucks, or just to enjoy with family at home.

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Tools and Preparation

Before you start making these Moist Vegan Lemon Muffins, gather your tools. Having everything ready will make the process smoother and more enjoyable.

Essential Tools and Equipment

• Mixing bowls
• Whisk
• Spatula
• Muffin trays
• Measuring cups and spoons
• Zester or grater

Importance of Each Tool

• Mixing Bowls: Large enough to comfortably mix your ingredients without spilling.
• Whisk: Essential for achieving the right texture in your batter by incorporating air.
• Spatula: Perfect for gently folding ingredients together without overmixing.

Ingredients

These are the ingredients you’ll need to make the best Moist Vegan Lemon Muffins:

• 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
• 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 granulated sugar and lemon zest into 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, combine the soy milk and lemon juice. Set this mixture aside while preparing other ingredients.

Step 3: Mix Wet Ingredients

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

Step 4: Combine Dry Ingredients

In another bowl, sift together all-purpose flour, baking powder, and sea salt. Whisk them together to ensure even distribution.

Step 5: Make the Batter

Gently fold the dry ingredients into the wet mixture in two parts using a spatula. Continue folding until there are no pockets of flour but avoid overmixing.

Step 6: Rest the Batter (Optional)

Let the batter sit at room temperature for about 30 minutes. This step helps achieve high muffin tops when baked.

Step 7: Prepare 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 liners each, ensuring space between them as you’ll fill every second cavity.

Step 8: Make Topping

Rub lemon zest into granulated sugar until fragrant. Mix in flour then vegan butter until it reaches 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. Sprinkle with topping mixture and pearl sugar if desired.

Step 10: Bake Muffins

Bake at fan-forced 190°C/375°F or conventional at 210°C/410°F for first five minutes. Then reduce temperature to fan-forced at 170°C/340°F or conventional at 190°C/375°F for an additional fifteen minutes.

Step 11: Cool and Glaze

Allow muffins to cool in their tray for five minutes before transferring them to a cooling rack. Mix powdered sugar with lemon juice for glaze; drizzle over cooled muffins.

Step 12: Storage

Store muffins in an airtight container at room temperature for up to five days or in the fridge for one week. Let them sit out for an hour if refrigerated before serving. You can also freeze them in an airtight container; simply defrost before enjoying!

How to Serve Moist Vegan Lemon Muffins

Moist Vegan Lemon Muffins are delightful on their own, but they can be even better with some creative serving ideas. Whether for breakfast, brunch, or a snack, these muffins can be paired with various accompaniments to elevate your experience.

With Fresh Berries

• Serve the muffins alongside a mix of fresh berries like strawberries, blueberries, and raspberries for a refreshing contrast.

With Coconut Yogurt

• A dollop of coconut yogurt adds creaminess and enhances the zestiness of the muffins while keeping it vegan-friendly.

With Herbal Tea

• Pair your muffins with a warm cup of herbal tea, such as chamomile or lemon ginger, for a cozy afternoon treat.

With Lemon Glaze Drizzle

• Drizzle extra lemon glaze over the muffins right before serving for an extra touch of sweetness and tang.

As a Breakfast Sandwich

• Slice the muffin in half and fill it with avocado and tomato for a savory twist on breakfast.

How to Perfect Moist Vegan Lemon Muffins

To achieve the best results when making Moist Vegan Lemon Muffins, consider these helpful tips. Each step contributes to creating that perfect texture and flavor.

• Use fresh ingredients: Ensure your lemons are fresh for maximum zest and juice flavor, which is crucial for that zesty taste.

• Don’t overmix: Gently fold the dry ingredients into the wet ones to avoid tough muffins. Overmixing can lead to dense results.

• Let batter rest: Allowing the batter to rest at room temperature lets gluten relax, resulting in taller muffin tops.

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

• Cool completely: Let the muffins cool on a rack before glazing. This prevents the glaze from melting and ensures a beautiful finish.

Best Side Dishes for Moist Vegan Lemon Muffins

Moist Vegan Lemon Muffins can be complemented by several delicious side dishes. Here are some great options that pair nicely with these zesty delights.

1. Chia Seed Pudding
   A creamy chia seed pudding made with almond milk offers a nutritious balance with lovely texture contrast.

2. Fruit Salad
   A vibrant fruit salad adds freshness and variety, enhancing the bright flavors of your muffins.

3. Vegan Cream Cheese
   Spread vegan cream cheese on top of warm muffins for an indulgent yet dairy-free option.

4. Granola Parfait
   Layer granola and plant-based yogurt in a glass for a crunchy side that’s also filling.

5. Smoothie Bowl
   A refreshing smoothie bowl topped with nuts and seeds makes for an energizing accompaniment.

6. Toasted Nuts
   A small bowl of toasted almonds or walnuts provides protein and crunch that pairs well with the soft texture of the muffins.

7. Maple Syrup Dip
   A little dish of maple syrup encourages dipping, adding sweetness that complements the lemony flavor perfectly.

8. Savory Avocado Toast
   For something different, serve alongside avocado toast sprinkled with salt and pepper for a savory contrast to sweet muffins.

Common Mistakes to Avoid

Making Moist Vegan Lemon Muffins can be a delightful experience, but there are some common pitfalls to watch out for. Here are key mistakes to avoid:

• Overmixing the batter: This can lead to dense muffins instead of fluffy ones. Be gentle when folding in the dry ingredients.
• Using stale ingredients: Freshness is key for flavor and texture. Always check your baking powder and flour for freshness before you start.
• Not measuring accurately: Baking is a science, so precise measurements matter. Use a kitchen scale or measuring cups for accuracy.
• Skipping the resting period: Allowing the batter to rest enhances texture and height. Don’t skip this step if you want those bakery-style tops!
• Ignoring oven temperature: Ovens can vary drastically. Always preheat and use an oven thermometer to ensure accurate baking temperatures.

Storage & Reheating Instructions

Refrigerator Storage

• Store muffins in an airtight container.
• They will stay fresh for up to 5 days in the fridge.

Freezing Moist Vegan Lemon Muffins

• Freeze muffins in an airtight container or freezer bag.
• They will maintain quality for up to 3 months.

Reheating Moist Vegan Lemon Muffins

• Oven: Preheat to 170°C (340°F) and heat muffins for about 10 minutes.
• Microwave: Heat on medium power for 20-30 seconds, checking every few seconds.
• Stovetop: Place in a pan over low heat, covering with a lid for even warming.

Frequently Asked Questions

Here are some common questions about making Moist Vegan Lemon Muffins.

Can I substitute other plant-based milks?

Yes! Almond milk, oat milk, or coconut milk can work well as alternatives.

How do I make these muffins gluten-free?

You can substitute all-purpose flour with a gluten-free blend designed for baking. Ensure it contains xanthan gum for structure.

What can I add for extra flavor?

Try adding poppy seeds, blueberries, or even nuts for added texture and flavor!

How do I store leftover muffins?

Keep them in an airtight container at room temperature or refrigerate them as mentioned above.

Can I make mini muffins instead?

Absolutely! Just reduce the baking time and keep an eye on them as they bake.

How long do these muffins stay fresh?

The muffins last up to 5 days at room temperature or about a week in the fridge.

Final Thoughts

These Moist Vegan Lemon Muffins are not only delicious but also versatile. You can customize them with various mix-ins like berries or nuts based on your preferences. Whether you’re enjoying them as breakfast or dessert, these muffins bring joy and comfort in every bite. Try this recipe today!