Spring is finally here and the garden is starting to wake up. There is nothing like a bright, citrusy treat to celebrate the sunny mornings. These Moist Vegan Lemon Muffins are the perfect way to start your day.
You do not need eggs or butter to get a tender crumb. These muffins are light, fluffy, and bursting with fresh lemon flavor. They will make your kitchen smell like a sunny citrus grove in no time.
Why You’ll Love This Recipe
This recipe is a total winner for busy families who want something special. You probably already have most of these simple pantry staples in your kitchen. It is a budget-friendly treat that feels like it came from a fancy bakery.
These muffins are also naturally kid-approved because they are so soft and sweet. They are perfect for a leisurely weekend brunch or a quick snack. You can feel good about serving these plant-based treats to everyone you love.
Simple Cooking Steps
Making these muffins is incredibly easy and beginner-friendly. You will start by making a quick vegan buttermilk with soy milk and lemon. This secret step ensures your muffins stay incredibly moist and tender.
Everything comes together in just two bowls without any fancy equipment. You just whisk the wet into the dry and bake. Even if you are new to vegan baking, you can do this with great success.
Ingredients You’ll Need
Fresh lemons are the star of the show here for the best flavor.
- 250g all-purpose flour
- 200g granulated sugar
- 1.5 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 240ml unsweetened soy milk
- 1 tbsp lemon juice (for the milk)
- 80ml neutral vegetable oil
- 2 tbsp fresh lemon zest
- 60ml fresh lemon juice
- 1 tsp vanilla extract
Step-by-Step Directions
- Preheat oven to 190°C (375°F) and line a 12-cup muffin tin with paper liners.
- In a small bowl, whisk together the soy milk and 1 tablespoon of lemon juice; let sit for 5 minutes to curdle.
- In a large mixing bowl, sift and combine the flour, sugar, baking powder, baking soda, and salt.
- Whisk the oil, lemon zest, 60ml lemon juice, and vanilla extract into the curdled milk mixture until emulsified.
- Create a well in the dry ingredients and pour in the wet mixture; fold gently with a spatula until just combined.
- Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.
- Bake for 18 to 22 minutes or until the tops are golden and a toothpick inserted into the center comes out clean.
- Cool the muffins in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Best Ways to Enjoy It
Serve these muffins warm with a cup of herbal tea or coffee. They look beautiful on a bright white platter for a spring brunch. You can even spread a little vegan butter or fruit jam on top.
If you are heading to a park, pack them in a basket. They are a great portable snack for kids on the go. Sit back, relax, and enjoy the fresh flavors of the season.
Keep It Fresh
Store any leftover muffins in an airtight container at room temperature. They will stay soft and delicious for up to three days. For longer storage, you can freeze them for later.
To freeze, wrap each muffin individually in plastic wrap. Place them in a freezer-safe bag for up to two months. Simply thaw at room temperature or microwave for 15 seconds for a warm treat.
Tips for Best Results
- Always zest your lemons before you juice them for easier prep.
- Do not overmix the batter or the muffins will become tough.
- Use a room temperature soy milk for the best curdling results.
- Check for doneness with a toothpick to avoid overbaking the centers.
- Add a sprinkle of coarse sugar on top for a crunchy bakery finish.
- Make sure your baking powder is fresh for a perfect high rise.
- For a spring twist, add half a cup of fresh blueberries.
Easy Flavor Ideas
- Lemon Poppy Seed: Fold in one tablespoon of poppy seeds to the batter.
- Gluten-Free: Swap all-purpose flour for a 1:1 gluten-free baking blend.
- Double Citrus: Use half lemon juice and half lime juice for extra zing.
- Glazed: Whisk powdered sugar and lemon juice for a sweet drizzle.
Common Questions
Can I use almond milk instead of soy milk?
Yes, almond milk works well for this recipe. Just ensure it is unsweetened so the muffins are not too sweet. Soy milk usually curdles better for that rich buttermilk texture.
Why didn’t my muffins rise?
Check the expiration date on your baking powder and soda. These are the keys to a perfectly domed muffin top. Also, be sure to preheat your oven fully before baking.
How do I get more lemon flavor?
The secret is in the fresh zest rather than just the juice. Rub the zest into the sugar before mixing to release the fragrant oils. This gives you a much deeper citrus punch.
I hope these bright muffins bring a little sunshine to your breakfast table. They are so simple to make and truly satisfying to eat. Happy baking!
— Lidia
Moist Vegan Lemon Muffins
Ingredients
- 250 g all -purpose flour
- 200 g granulated sugar
- 1.5 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp sal t
- 240 ml unsweetened soy milk
- 1 tbsp lemon juice (for the milk)
- 80 ml neutral vegetable oil
- 2 tbsp fresh lemon zest
- 60 ml fresh lemon juice
- 1 tsp vanilla extract
Instructions
- Preheat oven to 190°C (375°F) and line a 12-cup muffin tin with paper liners.
- In a small bowl, whisk together the soy milk and 1 tablespoon of lemon juice; let sit for 5 minutes to curdle.
- In a large mixing bowl, sift and combine the flour, sugar, baking powder, baking soda, and salt.
- Whisk the oil, lemon zest, 60ml lemon juice, and vanilla extract into the curdled milk mixture until emulsified.
- Create a well in the dry ingredients and pour in the wet mixture; fold gently with a spatula until just combined.
- Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.
- Bake for 18 to 22 minutes or until the tops are golden and a toothpick inserted into the center comes out clean.
- Cool the muffins in the tin for 5 minutes before transferring them to a wire rack to cool completely.
