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Vegan Lemon Muffins Recipe

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4.3 from 3 reviews

These Vegan Lemon Muffins are a delightful combination of zesty Meyer lemon flavor and wholesome ingredients. Made without dairy or eggs, they feature a moist texture thanks to almond milk and olive oil, with added almond flour for a tender crumb. A light, tangy vegan cream cheese glaze topped with chia seeds and extra lemon zest completes these bright, fresh muffins perfect for breakfast or a healthy snack.

Ingredients

Wet Ingredients

  • 1 cup Friendly Farms AlmondMilk, Original
  • 1 teaspoon Simply Nature Organic Apple Cider Vinegar
  • ⅓ cup Specially Selected Premium Extra-Virgin Olive Oil
  • 3 tablespoons Meyer lemon juice
  • 1 teaspoon Stonemill Pure Vanilla Extract

Dry Ingredients

  • 1¾ cups Baker’s Corner All Purpose Flour
  • ½ cup almond flour
  • 2½ teaspoons Baker’s Corner Baking Powder
  • ¼ teaspoon Baker’s Corner Baking Soda
  • ½ teaspoon Stonemill Sea Salt
  • ½ cup + 2 tablespoons Simply Nature Organic Coconut Sugar
  • 1 tablespoon Simply Nature Chia Seeds, plus more for garnish

Lemon Zest

  • 2 tablespoons Meyer lemon zest

Glaze

  • ½ cup Earth Grown Vegan Cream Cheese
  • 2 tablespoons Meyer lemon juice
  • 2 tablespoons Specially Selected Pure Maple Syrup
  • 1 teaspoon Meyer lemon zest, plus more for garnish

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 375°F (190°C) and lightly oil a 12-cup non-stick muffin tin to prevent sticking.
  2. Mix Almond Milk and Vinegar: In a small bowl, combine the almond milk and apple cider vinegar. Set this mixture aside to curdle slightly; it acts as a vegan buttermilk substitute to help with muffin rise and texture.
  3. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and sea salt to evenly distribute the leavening agents and salt.
  4. Combine Wet Ingredients: In a medium bowl, whisk together the coconut sugar, olive oil, lemon zest, lemon juice, and vanilla extract. Stir in the almond milk and vinegar mixture until fully incorporated.
  5. Mix Batter: Pour the wet ingredients into the large bowl with dry ingredients and mix gently until just combined. Avoid overmixing to keep the muffins tender. Fold in the chia seeds evenly throughout the batter.
  6. Fill Muffin Tin and Bake: Using a ⅓-cup measuring cup, scoop the batter into the prepared muffin tin cups, filling each about 2/3 full. Bake for 16 to 17 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  7. Cool Muffins: Let the muffins cool in the pan for 10 minutes to set before transferring them onto a wire rack to cool completely.
  8. Prepare Glaze: Using a hand mixer or food processor, blend the vegan cream cheese, lemon juice, maple syrup, and lemon zest until smooth and creamy.
  9. Glaze and Garnish: Spoon dollops of the lemon cream cheese glaze on top of each cooled muffin. Garnish with additional chia seeds and lemon zest for a decorative and flavorful finish.

Notes

  • Almond flour adds moisture and a subtle nutty flavor, but you can substitute with additional all-purpose flour if unavailable.
  • The apple cider vinegar reacts with the baking soda to provide lift and fluffiness.
  • For a stronger lemon flavor, increase the lemon zest by 1 teaspoon.
  • These muffins can be stored in an airtight container in the refrigerator for up to 4 days.
  • Freeze any leftovers without glaze for up to 2 months; thaw before glazing.

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