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Vegan Lemon Muffins

Featured in Sweet Treats from My Kitchen.

Vegan lemon muffins with lemon glaze. 15 minutes preparation, 30 minutes baking time. Makes 12 moist muffins without animal ingredients.
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Rehan Magic House Recipes
Updated on Sat, 12 Apr 2025 22:05:23 GMT
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Vegan lemon muffins combine a light, fluffy batter with intense citrus flavor for a refreshing pastry. The combination of mineral water and oil makes them particularly moist, while the lemon glaze provides the perfect sweet-sour balance.

Our Basic Ingredients

  • Organic lemon: For natural flavor
  • Mineral water: Creates airiness
  • Sunflower oil: Makes the batter moist
  • Baking powder: Vegan egg substitute
  • Vanilla sugar: Rounds out the flavor
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Vegan Lemon Muffins – Fluffy, Moist and Refreshing | magichouserecipes.com

The Path to Perfect Muffins

Prepare dry ingredients
  • Sift flour and baking powder
  • Mix with sugar and vanilla sugar
Develop batter and bake
  • Gently fold in liquid ingredients
  • Fill cups two-thirds full
  • Bake at 180°C for 25-30 minutes
  • Perform toothpick test
The perfect glaze
  • Mix powdered sugar with lemon juice
  • Glaze completely cooled muffins

Create Creative Variations

  • Lime instead of lemon
  • Orange version for winter
  • Vegan frosting
  • Nuts or brittle as topping
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Vegan Lemon Muffins – Light, Moist and Wonderfully Fresh | magichouserecipes.com

Optimize Storage

  • Refrigerator: 4 days
  • Freezing: 3 months
  • Let thaw before serving

These vegan muffins prove that pastries can be moist and fluffy even without animal products.

Frequently Asked Questions

→ Why use sparkling water?
The sparkling water makes the muffins especially light and fluffy, as the carbonation creates small air bubbles.
→ How important is using organic lemons?
Very important since the peel is used. Organic lemons are untreated and without harmful residues.
→ Can I use other oils?
Yes, any neutral-tasting vegetable oil is suitable. Canola oil also works well.
→ How should I store the muffins?
In an airtight container they keep for 2-3 days. Add the glaze just before serving.
→ Can these muffins be made gluten-free?
Yes, with gluten-free flour mix and 1/2 tsp xanthan gum. The texture will be slightly different.

Moist Vegan Lemon Muffins

Fluffy lemon muffins without eggs, milk and butter. With fresh lemon and sweet glaze - moist and fluffy.

Prep Time
15 Minutes
Cook Time
30 Minutes
Total Time
45 Minutes
By: Reham

Category: Desserts & Sweets

Difficulty: Easy

Cuisine: European baking

Yield: 12 Servings (12 lemon muffins)

Dietary: Vegan, Vegetarian, Dairy-Free

Ingredients

→ For the muffin batter

01 1 organic lemon, zested and juiced
02 250g all-purpose flour
03 3 teaspoons baking powder
04 140g granulated sugar
05 1 packet vanilla sugar (or 1 teaspoon vanilla extract)
06 100ml sunflower oil (or any neutral vegetable oil)
07 150ml sparkling mineral water

→ For the lemon glaze

08 4 tablespoons fresh lemon juice
09 200g powdered sugar, sifted

Instructions

Step 01

Preheat your oven to 350°F (180°C). Line a 12-cup muffin tin with paper liners. Wash the lemon thoroughly, then zest the entire peel and squeeze to extract the juice, setting aside both for the batter and glaze.

Step 02

In a large bowl, sift together the flour and baking powder to remove any lumps. Add the granulated sugar and vanilla sugar, whisking to combine evenly.

Step 03

Make a well in the center of the dry ingredients. Pour in the oil, sparkling mineral water, 2 tablespoons of the lemon juice, and all of the lemon zest. Stir just until combined and no dry spots remain - the batter will be somewhat thick but should flow easily. Divide the batter evenly among the muffin cups, filling each about 2/3 full.

Step 04

Bake in the preheated oven for 25-30 minutes, until the tops are lightly golden and a toothpick inserted into the center comes out clean. Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Step 05

Once the muffins are completely cool, prepare the glaze by whisking together the powdered sugar and remaining lemon juice until smooth. If needed, add a few more drops of lemon juice to reach your desired consistency. Spoon or brush the glaze over the tops of each muffin, allowing it to drip slightly down the sides.

Notes

  1. Always test for doneness with a toothpick or cake tester - when inserted into the center of a muffin, it should come out clean or with just a few moist crumbs.
  2. Make sure the muffins are completely cool before glazing, otherwise the glaze will melt and become too thin to set properly.

Tools You'll Need

  • 12-cup muffin tin with paper liners
  • Medium mixing bowl
  • Microplane or citrus zester

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains gluten (wheat flour)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 265
  • Total Fat: 8 g
  • Total Carbohydrate: 45 g
  • Protein: 2 g