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5
from 1 vote
Vegan Lemon Muffins
These vegan lemon muffins have the perfect amount of lemon and a perfect on the go snack.
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
Course:
All Recipes
Cuisine:
American
Servings:
12
Calories:
187
kcal
Author:
Courtney Hunter
Ingredients
Muffin
2
cups
flour
½
teaspoon
baking soda
2
teaspoon
baking powder
½
cup
vegan milk *to make buttermilk with the vinegar
1
TB
Vinegar
4
TB
vegan milk
¼
cup
fresh lemon juice
¼
cup
vegan plain yogurt
¼
canola oil *or your favorite mild oil
½
teaspoon
vanilla extract
2
teaspoon
lemon zest
¾
cup
sugar
Topping
¼
cup
flour
2
TB
Sugar
1
TB
oil
Instructions
Start by preheating your oven to 375 degrees, line a muffin tin with muffin liners, and set aside.
Make your vegan buttermilk by taking a liquid measuring cup and combining the ½ cup vegan milk with the 1 TB vinegar; stir and set aside.
Take a large mixing bowl, combine the dry ingredients, stir, add the wet ingredients and stir until combined. This is a thicker batter.
Take a large cookie scoop and scoop the batter evenly until the prepared muffin tin.
Make your topping in a small bowl, and combine ingredients with a fork until it's crumbly. Crumble the topping onto the muffins before baking.
Bake for 15 minutes or until a toothpick in the center comes out clean, don't overbake.
Let cool on a cooling rack and enjoy. These are best the same day but still good the next day.
Notes
Check out the blog post for the recipe Q&A
Nutrition
Serving:
1
g
|
Calories:
187
kcal
|
Carbohydrates:
35
g
|
Protein:
4
g
|
Fat:
3
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
3
g
|
Sodium:
185
mg
|
Fiber:
1
g
|
Sugar:
16
g