ObiFluffy Vegan Lemon Muffins Recipe
In my opinion, these vegan lemon muffins are the perfect desserts and snacks. You won’t believe this until you follow this recipe and make yours. They’re soft, fluffy, and filled with fresh citrus flavor just like our vegan lemon cake. If you love lemon desserts, you’ll absolutely fall in love with these muffins, trust me.
The process of making these vegan lemon muffins is as beautiful and easy as the muffins themselves are easy to enjoy. When making these muffins, the secret to getting that bright lemon flavor is using both fresh lemon juice and zest. The juice gives the muffins a tangy kick, while the zest adds a sweet, fragrant citrus note that you love. If you want to take it up a notch, a simple lemon glaze drizzled over the top is the way to go. It adds a touch of sweetness and an extra layer of citrus flavor that makes them taste like something you’d find at a bakery.
However you like to enjoy your vegan lemon muffins, you can, what really matters is that you know the steps to take to make the best flavorful vegan lemon muffins yourself. The following recipe will guide you.
Homemade Vegan Lemon Muffins Recipe
Equipment
- 12-cup muffin tin
- Paper muffin liners or non-stick spray
- 1 Large mixing bowl
- 1 Small mixing bowl
- Whisk or spatula
- Measuring cups and spoons
- Zester or grater
Ingredients
- 1 ¾ cups 220g all-purpose flour
- ¾ cup 150g granulated sugar or coconut sugar for less refined option
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup 180ml unsweetened vegan milk almond, oat, or soy
- ¼ cup 60ml light vegetable oil or melted coconut oil
- ¼ cup 60ml fresh lemon juice
- 1 tbsp lemon zest about 1 large lemon
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar to help muffins rise
Instructions
Preheat oven:
- Set to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
Mix dry ingredients:
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Combine wet ingredients:
- In a separate bowl, mix the plant-based milk, oil, lemon juice, lemon zest, vanilla extract, and apple cider vinegar.
Combine wet and dry:
- Pour the wet mixture into the dry ingredients. Gently fold until just combined—do not overmix, as it can make the muffins dense.
Fill muffin cups:
- Divide the batter evenly into the prepared muffin tin, filling each about ¾ full.
Bake:
- Place in the oven for 18–22 minutes or until a toothpick inserted into the center comes out clean.
Cool:
- Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition
Obi
