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Vegan Lemon Muffins
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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 Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: All Recipes
Cuisine: American
Servings: 12
Calories: 187kcal

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: 1g | Calories: 187kcal | Carbohydrates: 35g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Sodium: 185mg | Fiber: 1g | Sugar: 16g