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Moist Vegan Lemon Muffins

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Delightfully tangy and moist vegan lemon muffins bursting with flavor, perfect for any time of day.

Ingredients

Scale
  • 200 g granulated sugar
  • 4 tablespoons lemon zest
  • 180 ml soy milk
  • 60 ml freshly squeezed lemon juice
  • 120 ml olive oil
  • 120 g vegan Greek-style yogurt
  • 300 g all-purpose flour
  • 3 teaspoons baking powder
  • Pinch of sea salt
  • Optional: Poppy seeds
  • Optional: Crumb topping (oats, flour, brown sugar)

Instructions

  1. Preheat your oven to 190°C (375°F).
  2. Line muffin trays with paper liners.
  3. Mix sugar with lemon zest until fragrant.
  4. Create vegan buttermilk by mixing soy milk and lemon juice; let sit for 5 minutes.
  5. Whisk flavored sugar with olive oil, yogurt, and optional vanilla extract.
  6. Fold the vegan buttermilk into the wet mixture.
  7. Sift together flour, baking powder, and salt in another bowl.
  8. Combine wet and dry mixtures gently.
  9. Rest batter for 30 minutes.
  10. Fill each muffin cup with batter.
  11. Prepare crumb topping if desired, and sprinkle on top.
  12. Bake in the preheated oven for 20 minutes.
  13. Cool in the pan for a few minutes before transferring to a wire rack.

Notes

Add poppy seeds for extra texture. Store muffins for up to 3 days at room temperature or up to a week in the fridge.

Nutrition

Find it online: https://lunarecipez.com/moist-vegan-lemon-muffins-dairy-free-poppyseed-recipe/

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