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Moist Vegan Lemon Muffins

Moist Vegan Lemon Muffins
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Indulge in the delightful taste of Moist Vegan Lemon Muffins, perfect for any occasion. These fluffy treats are bursting with zesty lemon flavor, thanks to fresh lemon juice and zest, ensuring a refreshing experience with every bite. With their impressive bakery-style tops and optional crunchy pearl sugar topping, these muffins are not just a treat for your taste buds but also a feast for the eyes. Whether enjoyed warm out of the oven or at room temperature, they make an excellent breakfast, snack, or dessert. Plus, they’re easy to make, allowing bakers of all skill levels to impress family and friends alike.

Ingredients

Scale
  • 200 g granulated sugar
  • 4 tablespoons lemon zest
  • 60 ml freshly squeezed lemon juice
  • 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

Instructions

  1. Preheat your oven to fan-forced at 190°C (375°F) or conventional at 210°C (410°F). Line muffin trays with liners.
  2. In a large mixing bowl, combine granulated sugar and lemon zest; rub together until fragrant.
  3. In a jug, mix soy milk and lemon juice to create vegan buttermilk; set aside.
  4. Add olive oil, vegan yogurt, and vanilla extract to the flavored sugar; whisk until combined.
  5. Combine dry ingredients – flour, baking powder, and sea salt – in a separate bowl.
  6. Gently fold the dry ingredients into the wet mixture until just combined; avoid overmixing.
  7. Optionally let the batter rest for 30 minutes for taller muffins.
  8. Fill muffin liners with batter and sprinkle with crumb topping if desired.
  9. Bake for 5 minutes at high temperature, then lower it to bake for another 15 minutes until golden brown.
  10. Cool briefly before transferring muffins to a wire rack.

Nutrition

Find it online: https://auntcooks.com/moist-vegan-lemon-muffins/