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Vegan Lemon Muffins

Vegan Lemon Muffins
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Zesty, moist, and completely plant-based, these lemon muffins feature a soft crumb and a vibrant citrus glaze perfect for any time of day.

  • Author: Ethan Walker
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Ingredients

Scale

2 cups All-purpose flour
1 cup Granulated sugar
1 tbsp Baking powder
1/2 tsp Salt
1 cup Plant-based milk (Soy or Oat)
1/3 cup Vegetable oil
1/4 cup Fresh lemon juice
2 tbsp Lemon zest
1 tsp Vanilla extract

Instructions

  1. Preheat your oven to 400°F (200°C) and line a muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. In a medium bowl, combine the plant milk and lemon juice. Let sit for 5 minutes to curdle.
  4. Add the oil, lemon zest, and vanilla to the milk mixture and whisk well.
  5. Pour the wet ingredients into the dry ingredients and stir until just combined.
  6. Divide the batter evenly among the 12 muffin cups.
  7. Bake for 18-22 minutes or until a toothpick inserted comes out clean.
  8. Let cool in the pan for 5 minutes, then transfer to a wire rack.

Notes

  • Do not over-mix the batter to keep the texture light.
  • Use organic lemons for the best zest flavor.
  • Substitute coconut oil for vegetable oil if preferred.

Nutrition

Find it online: https://prepmealkitchen.com/vegan-lemon-muffins/