These vegan lemon muffins are packed full of lemon flavor! They’re super light and fluffy and are topped with lemon icing and zest for that extra citrusy punch!
My 6 year old’s favorite cake is lemon cake. Lemon cake with lemon icing or lemon frosting. The lemon-ier, the better! Since my husband and our middle one also LOVE lemon cake, lemon ice cream, lemonade, basically anything with lemon, I was very happy to create some lemon muffins using my tried and tested pudding yogurt muffin recipe!
The batter reacts a little different to the other muffin batters I’ve made before. By the way, if you haven’t made my Vegan Strawberry Pudding Muffins, Vegan Caramel Peanut Butter Muffins or any of the other kinds I’ve created, I strongly advise you to head over to the muffin section of my recipes! We love them all and I hope you also will!
Coming back to the batter! I think the reason it’s different is the chemical reaction between the lemon juice and the baking soda / baking powder. Lemon juice and baking soda mixed together form carbon dioxide and sodium citrate. Those cause the liquid to fizz and creates bubbles. So the batter is much more foamy and airy!
That means the muffin texture is very light and fluffy. We really like it like that (and so did the 25 kids I made the muffins for on my 6 year old’s kindergarten party). It does, however, also mean that the muffins don’t rise as much as you might be used to. If you want high muffin domes, this is not the right recipe for you. But if you want light and fluffy vegan muffins, this is a great recipe for you!
Make sure to drizzle the baked muffins nicely with lemon icing (basically just lemon juice mixed with powdered sugar) as well as lemon zest for that extra citrusy punch! I also added a little lemon wedge for looks and fun! You cannot have too much lemon, can you?
Will you make these muffins soon? Or how about my Vegan “Nutella” Muffins?
Vegan Lemon Yogurt Muffins
These vegan lemon muffins are packed full of lemon flavor! They're super light and fluffy and are topped with lemon icing and zest for that extra citrusy punch!
Pre-heat oven to 180°C (356°F). Prepare a muffin form with 6 paper muffin cups.
Mix coconut oil and sugar together.
In a separate bowl, combine plant based milk, plant-based yogurt, lemon juice, lemon essence and lemon zest. Add to the coconut oil and sugar mixture and whisk together quickly!If the coconut oil solidifies slightly (that can happen if some of the ingredients are too cold), heat up the mixture for a few seconds in the microwave or oven.
In a separate bowl, mix together flour, baking soda, baking powder, salt and unsweetened vanilla pudding mix.
Combine the wet and the dry ingredients but make sure to not overmix as it will deflate the bubbles in the batter which will result in a denser muffin.
Fill the six lined muffin cups to the top and bake at 180°C (356°F) for 25 minutes. Let cool off for 10 - 15 minutes.
Mix together lemon juice and powdered sugar and add on top of the muffins. Top with lemon zest and small pieces of lemon. Enjoy!
This recipe makes 6 muffins.