Flavor the sugar:
In a large mixing bowl, rub the lemon zest into the granulated sugar using your fingertips until the sugar feels “wet” and fragrant.
Make vegan buttermilk:
In a small jug, mix the soy milk and lemon juice. Set aside to curdle.
Mix wet ingredients:
Add olive oil, vegan yogurt, and vanilla extract to the lemon sugar. Whisk together until smooth. Then, add the vegan buttermilk and whisk again.
Combine dry ingredients:
In a separate bowl, sift the flour, baking powder, and salt. Whisk until well combined.
Make the batter:
Gradually fold the dry ingredients into the wet ingredients in two parts, mixing until just combined. Be careful not to overmix.
Rest the batter (optional):
Allow the batter to rest at room temperature for 30 minutes to help create high muffin tops.
Prepare the oven and pan:
Preheat the oven to 190°C (375°F) fan-forced or 210°C (410°F) conventional. Line a muffin pan with 8 large liners, leaving space between them.
Make the crumb topping (optional):
In a small bowl, rub the lemon zest into the sugar. Add the flour and vegan butter, rubbing the mixture together until it resembles crumbs. Set aside.
Assemble:
Divide the batter evenly among the muffin liners, filling them to the top. Sprinkle the crumb topping and optional pearl sugar over each muffin.
Bake the muffins:
Bake at 190°C (375°F) for the first 5 minutes, then reduce the temperature to 170°C (340°F) and bake for another 15 minutes, or until a toothpick inserted into the center comes out clean.
Cool the muffins:
Let the muffins cool in the tray for 5 minutes, then transfer them to a wire rack to cool completely for 30 minutes.
Make the glaze (optional):
Mix together powdered sugar and lemon juice until smooth. Drizzle over the cooled muffins.
Storage:
Store muffins in an airtight container at room temperature for up to 5 days or in the fridge for up to a week. If refrigerated, allow them to sit at room temperature before serving. Muffins can also be frozen for up to 1 month—thaw before serving.
Notes:
Lemon Zest & Juice: Zest the lemons before juicing.
Milk Substitute: Almond or oat milk can replace soy milk.
Oil Substitute: Use a neutral oil like sunflower or canola if preferred.
Yogurt Substitute: Thick coconut yogurt or vegan sour cream can be used instead of vegan Greek-style yogurt.
Nutrition (per muffin):
Calories: 419 kcal
Carbohydrates: 63 g
Protein: 6 g
Fat: 17 g
Saturated Fat: 3 g
Sugar: 30 g
Frequently Asked Questions (FAQ)
Can I make these muffins gluten-free?
Yes, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure the blend includes xanthan gum for structure.
What other non-dairy milk can I use?
You can substitute soy milk with almond milk, oat milk, or any other plant-based milk you prefer. Just ensure it’s unsweetened for the best results.
Can I use a different oil?
Yes, a neutral oil like canola or sunflower oil works well in place of olive oil. Avoid using coconut oil as it may affect the texture and flavor.
How do I store these muffins?
Store the muffins in an airtight container at room temperature for up to 5 days, or in the fridge for up to a week. You can also freeze them for up to 1 month.
Can I omit the crumb topping?
Yes, the crumb topping is optional. If you prefer a simpler muffin, feel free to skip it or replace it with a light sprinkle of sugar.
Why should I let the batter rest?
Letting the batter rest for 30 minutes promotes higher muffin tops, giving you that bakery-style look. It also improves the texture.
What can I use instead of vegan yogurt?
You can use vegan sour cream, thick coconut yogurt, or even vegan skyr as a replacement for vegan Greek-style yogurt.
How do I prevent my muffins from sticking to the liners?
Use high-quality muffin liners or lightly grease them with oil to prevent sticking. Allow the muffins to cool completely before removing them from the liners.
Can I make mini muffins instead?
Yes, you can use a mini muffin tin, but reduce the baking time to about 10-12 minutes. Keep an eye on them to prevent overbaking.
Can I reduce the sugar in this recipe?
Yes, you can reduce the sugar by up to 25%, but keep in mind that it may affect the texture and sweetness. For a healthier alternative, you could try using a natural sweetener like maple syrup, but adjustments to the dry ingredients may be necessary.
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