These are the best vegan lemon muffins you’ll try—zesty, fluffy, and moist, with bakery-style muffin tops and a crunchy lemon crumb topping. Perfect for breakfast or a treat, this recipe makes 8 large muffins or 10-12 smaller ones.
Preparation Time:
Prep Time: 15 minutes
Cook Time: 20 minutes
Resting Time: 30 minutes
Total Time: 1 hour 5 minutes
Servings: 8 large muffins
Ingredients:
Muffins:
200 g (1 cup) granulated sugar
4 tablespoons lemon zest (from about 3 large lemons)
60 ml (¼ cup) lemon juice, freshly squeezed
180 ml (¾ cup) soy milk (or almond/oat milk)
120 ml (½ cup) olive oil (or neutral oil like sunflower oil)
120 g (½ cup) vegan Greek-style yogurt (or thick coconut yogurt)
2 teaspoons vanilla extract
300 g (2 ½ cups) all-purpose flour
3 teaspoons baking powder
¼ teaspoon sea salt
Lemon Crumb Topping (Optional):
30 g (2 ½ tablespoons) granulated sugar
1 teaspoon lemon zest
30 g (4 tablespoons) all-purpose flour
2 tablespoons vegan butter
2 tablespoons pearl sugar (optional)
Lemon Icing (Optional):
40 g (⅓ cup) powdered sugar
2 teaspoons lemon juice
Instructions:
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