These are the best vegan lemon muffins you’ll try—zesty, fluffy, and moist, with bakery-style muffin tops and a crunchy lemon crumb topping. Perfect for breakfast or a treat, this recipe makes 8 large muffins or 10-12 smaller ones.
Preparation Time:
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Resting Time: 30 minutes
- Total Time: 1 hour 5 minutes
- Servings: 8 large muffins
Ingredients:
Muffins:
- 200 g (1 cup) granulated sugar
- 4 tablespoons lemon zest (from about 3 large lemons)
- 60 ml (¼ cup) lemon juice, freshly squeezed
- 180 ml (¾ cup) soy milk (or almond/oat milk)
- 120 ml (½ cup) olive oil (or neutral oil like sunflower oil)
- 120 g (½ cup) vegan Greek-style yogurt (or thick coconut yogurt)
- 2 teaspoons vanilla extract
- 300 g (2 ½ cups) all-purpose flour
- 3 teaspoons baking powder
- ¼ teaspoon sea salt
Lemon Crumb Topping (Optional):
- 30 g (2 ½ tablespoons) granulated sugar
- 1 teaspoon lemon zest
- 30 g (4 tablespoons) all-purpose flour
- 2 tablespoons vegan butter
- 2 tablespoons pearl sugar (optional)
Lemon Icing (Optional):
- 40 g (⅓ cup) powdered sugar
- 2 teaspoons lemon juice
Instructions:
- Flavor the sugar:
In a large mixing bowl, rub the lemon zest into the granulated sugar using your fingertips until the sugar feels “wet” and fragrant. - Make vegan buttermilk:
In a small jug, mix the soy milk and lemon juice. Set aside to curdle. - Mix wet ingredients:
Add olive oil, vegan yogurt, and vanilla extract to the lemon sugar. Whisk together until smooth. Then, add the vegan buttermilk and whisk again. - Combine dry ingredients:
In a separate bowl, sift the flour, baking powder, and salt. Whisk until well combined. - Make the batter:
Gradually fold the dry ingredients into the wet ingredients in two parts, mixing until just combined. Be careful not to overmix. - Rest the batter (optional):
Allow the batter to rest at room temperature for 30 minutes to help create high muffin tops. - Prepare the oven and pan:
Preheat the oven to 190°C (375°F) fan-forced or 210°C (410°F) conventional. Line a muffin pan with 8 large liners, leaving space between them. - Make the crumb topping (optional):
In a small bowl, rub the lemon zest into the sugar. Add the flour and vegan butter, rubbing the mixture together until it resembles crumbs. Set aside. - Assemble:
Divide the batter evenly among the muffin liners, filling them to the top. Sprinkle the crumb topping and optional pearl sugar over each muffin. - Bake the muffins:
Bake at 190°C (375°F) for the first 5 minutes, then reduce the temperature to 170°C (340°F) and bake for another 15 minutes, or until a toothpick inserted into the center comes out clean. - Cool the muffins:
Let the muffins cool in the tray for 5 minutes, then transfer them to a wire rack to cool completely for 30 minutes. - Make the glaze (optional):
Mix together powdered sugar and lemon juice until smooth. Drizzle over the cooled muffins.
Storage:
Store muffins in an airtight container at room temperature for up to 5 days or in the fridge for up to a week. If refrigerated, allow them to sit at room temperature before serving. Muffins can also be frozen for up to 1 month—thaw before serving.
Notes:
- Lemon Zest & Juice: Zest the lemons before juicing.
- Milk Substitute: Almond or oat milk can replace soy milk.
- Oil Substitute: Use a neutral oil like sunflower or canola if preferred.
- Yogurt Substitute: Thick coconut yogurt or vegan sour cream can be used instead of vegan Greek-style yogurt.
Nutrition (per muffin):
- Calories: 419 kcal
- Carbohydrates: 63 g
- Protein: 6 g
- Fat: 17 g
- Saturated Fat: 3 g
- Sugar: 30 g
Frequently Asked Questions (FAQ)
- Can I make these muffins gluten-free?
Yes, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure the blend includes xanthan gum for structure. - What other non-dairy milk can I use?
You can substitute soy milk with almond milk, oat milk, or any other plant-based milk you prefer. Just ensure it’s unsweetened for the best results. - Can I use a different oil?
Yes, a neutral oil like canola or sunflower oil works well in place of olive oil. Avoid using coconut oil as it may affect the texture and flavor. - How do I store these muffins?
Store the muffins in an airtight container at room temperature for up to 5 days, or in the fridge for up to a week. You can also freeze them for up to 1 month. - Can I omit the crumb topping?
Yes, the crumb topping is optional. If you prefer a simpler muffin, feel free to skip it or replace it with a light sprinkle of sugar. - Why should I let the batter rest?
Letting the batter rest for 30 minutes promotes higher muffin tops, giving you that bakery-style look. It also improves the texture. - What can I use instead of vegan yogurt?
You can use vegan sour cream, thick coconut yogurt, or even vegan skyr as a replacement for vegan Greek-style yogurt. - How do I prevent my muffins from sticking to the liners?
Use high-quality muffin liners or lightly grease them with oil to prevent sticking. Allow the muffins to cool completely before removing them from the liners. - Can I make mini muffins instead?
Yes, you can use a mini muffin tin, but reduce the baking time to about 10-12 minutes. Keep an eye on them to prevent overbaking. - Can I reduce the sugar in this recipe?
Yes, you can reduce the sugar by up to 25%, but keep in mind that it may affect the texture and sweetness. For a healthier alternative, you could try using a natural sweetener like maple syrup, but adjustments to the dry ingredients may be necessary.