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Moist Vegan Lemon Muffins

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These Moist Vegan Lemon Muffins are easy to make, light, and zesty. Perfect for breakfast or as a sweet treat any time of day.

Ingredients

Scale
  • 200 g granulated sugar
  • 60 ml lemon juice (freshly squeezed)
  • 180 ml soy milk
  • 120 ml olive oil
  • 120 g vegan Greek-style yogurt
  • 300 g all-purpose flour
  • 3 teaspoons baking powder
  • Zest of 4 tablespoons lemon

Instructions

  1. Preheat your oven to a fan-forced 190°C (375°F).
  2. Line your muffin trays with liners.
  3. Mix the granulated sugar and lemon zest together until fragrant.
  4. Prepare the vegan buttermilk by mixing the soy milk and lemon juice together and letting it sit for about 5 minutes.
  5. Combine the flavored sugar with olive oil, vegan yogurt, and a splash of vanilla extract; whisk until smooth.
  6. Fold in the prepared vegan buttermilk into the mixture.
  7. Sift together the all-purpose flour, baking powder, and a pinch of sea salt in a separate bowl.
  8. Gradually fold the dry ingredients into the wet mixture until just combined.
  9. Let the batter rest for 30 minutes.
  10. Carefully fill your muffin cups with the batter.
  11. Top with your favorite crumb topping.
  12. Bake for about 20 minutes or until golden and a toothpick comes out clean.

Notes

Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

Nutrition

Find it online: https://tashirecipez.com/moist-vegan-lemon-muffins-2/

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