These moist vegan lemon muffins are bursting with bright citrus flavor and have a perfectly tender crumb. Made without eggs or dairy, they are a delicious treat for breakfast, dessert, or any time of the day. The zesty lemon glaze adds a touch of sweetness and tang, making these muffins absolutely irresistible.
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 35 minutes
- Servings: 12 muffins
Ingredients
- All-Purpose Flour: 1¾ cups (220g)
- Granulated Sugar: ¾ cup (150g)
- Baking Powder: 2 teaspoons
- Baking Soda: ½ teaspoon
- Salt: ¼ teaspoon
- Plant-Based Milk (Almond, Soy, or Oat): 1 cup (240ml)
- Fresh Lemon Juice: ¼ cup (60ml)
- Lemon Zest: 2 tablespoons (from 2 lemons)
- Vegetable Oil: ¼ cup (60ml)
- Vanilla Extract: 1 teaspoon
For the Lemon Glaze
- Powdered Sugar: 1 cup (120g)
- Fresh Lemon Juice: 2-3 tablespoons
Directions
- Preheat the Oven
- Preheat your oven to 180°C (350°F). Line a 12-cup muffin tin with paper liners or grease the tin lightly.
- Prepare the Dry Ingredients
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- Combine the Wet Ingredients
- In another bowl, whisk together the plant-based milk, lemon juice, lemon zest, vegetable oil, and vanilla extract.
- Mix the Batter
- Gradually pour the wet ingredients into the dry ingredients. Stir until just combined; avoid overmixing to keep the muffins light and fluffy.
- Fill the Muffin Tin
- Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
- Bake the Muffins
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool the Muffins
- Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
- Make the Lemon Glaze
- In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Adjust the consistency by adding more lemon juice if needed.
- Glaze the Muffins
- Drizzle the glaze over the cooled muffins. Allow the glaze to set for a few minutes before serving.
5 Serving Suggestions
- Enjoy these muffins warm with a cup of tea or coffee.
- Add fresh berries like blueberries or raspberries for a fruity twist.
- Serve with a dollop of coconut whipped cream for an indulgent treat.
- Pair with a fresh fruit salad for a light breakfast.
- Pack them as a portable snack or dessert for picnics or lunchboxes.
5 Cooking Tips
- Use fresh lemons for the best flavor; bottled lemon juice won’t provide the same zing.
- Avoid overmixing the batter to keep the muffins tender.
- Adjust the sweetness of the glaze to your taste by adding more or less powdered sugar.
- To make them gluten-free, use a 1:1 gluten-free flour blend.
- Store leftover muffins in an airtight container to retain their moisture.
Nutritional Benefits
- Lemon Juice and Zest: Rich in vitamin C and antioxidants.
- Plant-Based Milk: Dairy-free and suitable for vegans or those with lactose intolerance.
- Vegetable Oil: Provides moisture without the use of butter.
Dietary Information
- Vegan: Yes
- Vegetarian: Yes
- Gluten-Free: No (use gluten-free flour for a gluten-free version)
- Dairy-Free: Yes
Nutritional Facts (Per Muffin)
- Calories: 180 kcal
- Protein: 2g
- Fat: 6g
- Carbohydrates: 28g
- Fiber: 1g
- Sugar: 15g
Storage
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigeration: Refrigerate in a sealed container for up to 5 days.
- Freezing: Freeze muffins in an airtight container or freezer bag for up to 3 months. Thaw at room temperature before serving.
Why You’ll Love This Recipe
- Simple and quick to make with pantry staples.
- Bright and refreshing lemon flavor perfect for any season.
- Moist and tender texture without any eggs or dairy.
- Great for meal prep or a quick snack on busy days.
- Easy to customize with your favorite add-ins like nuts or fruits.
Conclusion
Moist Vegan Lemon Muffins are a delightful and easy-to-make treat that’s perfect for any occasion. Whether you’re vegan or not, these muffins are sure to impress with their zesty lemon flavor and tender texture. Whip up a batch today and enjoy the bright, citrusy goodness in every bite.
10 Frequently Asked Questions
- Can I use bottled lemon juice? Fresh lemon juice is recommended for the best flavor, but bottled can be used in a pinch.
- Can I make these muffins gluten-free? Yes, use a 1:1 gluten-free flour blend to make them gluten-free.
- What can I use instead of powdered sugar for the glaze? Try a mixture of maple syrup and lemon juice for a natural glaze.
- Can I add poppy seeds to the batter? Yes, add 1-2 tablespoons of poppy seeds for lemon poppy seed muffins.
- Can I replace vegetable oil with coconut oil? Yes, melted coconut oil works well as a substitute.
- Can I freeze the muffins? Yes, they freeze well for up to 3 months.
- What plant-based milk works best? Almond, soy, or oat milk are great options.
- How do I keep the muffins moist? Store them in an airtight container and avoid overbaking.
- Can I make these into mini muffins? Yes, adjust the baking time to 10-12 minutes for mini muffins.
- What other flavors can I add? Mix in blueberries, raspberries, or shredded coconut for extra flavor.
Enjoy baking and savoring these vibrant Moist Vegan Lemon Muffins! 🍋✨