Homemade Vegan Lemon Muffins Recipe
This is the recipe for the fluffiest vegan lemon muffins you could ever try. This vegan lemon muffins recipe simplifies the process of making enjoyable vegan desserts that everyone would love and enjoy.
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
Calories: 160kcal
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