why make this recipe
Vegan Lemon Muffins are a delightful treat that everyone can enjoy, no matter their dietary preferences. These muffins are light, fluffy, and bursting with fresh lemon flavor. They make a perfect breakfast or snack, and the best part is they are completely vegan! Not only are they easy to make, but they also use simple ingredients you likely have in your kitchen. Whether you’re a seasoned baker or just starting out, these muffins are sure to brighten your day.
how to make Vegan Lemon Muffins
Ingredients:
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup almond milk (or any plant-based milk)
- 1/4 cup vegetable oil
- 1/4 cup lemon juice
- 1 tbsp lemon zest
- Optional: 2 tbsp poppy seeds
Directions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine the almond milk, vegetable oil, lemon juice, and lemon zest.
- Pour the wet ingredients into the dry ingredients and mix until just combined. If using, fold in the poppy seeds.
- Fill each muffin cup about 2/3 full with batter.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool for a few minutes in the pan before transferring to a wire rack to cool completely.
how to serve Vegan Lemon Muffins
Serve these muffins warm or at room temperature. They are delicious on their own, but you can also enjoy them with a bit of vegan butter or a sprinkle of powdered sugar on top. For a fun twist, try pairing them with a cup of herbal tea, or enjoy them as part of a light brunch spread.
how to store Vegan Lemon Muffins
Store your muffins in an airtight container at room temperature for up to 3 days. If you’d like to keep them fresh for longer, you can refrigerate them for up to a week or freeze them for up to 3 months. To reheat, simply pop them in the microwave for a few seconds or warm them in the oven.
tips to make Vegan Lemon Muffins
- Make sure to measure your flour correctly for the best texture. Spoon it into your measuring cup and level it off with a knife.
- For an extra lemon kick, feel free to increase the lemon zest or juice a little more than the recipe calls for.
- If you want to add a bit of texture, the poppy seeds are a great choice, but they are completely optional.
variation
You can easily customize this recipe! Try adding blueberries or raspberries for a fruity twist. You could also substitute half of the all-purpose flour with whole wheat flour for a healthier option.
FAQs
Can I use a different kind of milk?
Yes, you can use any plant-based milk, such as soy or oat milk.
Do I need to use lemon zest?
While it’s not mandatory, lemon zest adds a wonderful flavor and fragrance. It’s recommended for an extra citrus punch.
Can I make these muffins gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend. Just make sure it is a 1:1 substitute for best results.
Vegan Lemon Muffins
Light, fluffy, and bursting with fresh lemon flavor, these Vegan Lemon Muffins are perfect for breakfast or as a snack.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Ingredients
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup almond milk (or any plant-based milk)
- 1/4 cup vegetable oil
- 1/4 cup lemon juice
- 1 tbsp lemon zest
- Optional: 2 tbsp poppy seeds
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- Whisk together the flour, sugar, baking powder, baking soda, and salt in a mixing bowl.
- Combine almond milk, vegetable oil, lemon juice, and lemon zest in another bowl.
- Pour the wet ingredients into the dry ingredients and mix until just combined. If using, fold in the poppy seeds.
- Fill each muffin cup about 2/3 full with batter.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool for a few minutes in the pan before transferring to a wire rack to cool completely.
Notes
Store muffins in an airtight container at room temperature for up to 3 days, refrigerate for up to a week, or freeze for up to 3 months.
