These vegan lemon muffins with a lemon glaze are super soft, fluffy, and zesty! The perfect mix between sweet and sour!

I just love a good lemon cake but you know what's even better? Easy to share, faster to bake, portion-controlled servings of cake - aka muffins :)

These vegan glazed lemon muffins are actually super easy to make; you only need staple ingredients (flour, sugar, baking powder, etc.) and lemons.

The muffins are crazy soft and fluffy, and of course for an added zesty kick, we're adding a lemon glaze on top.

How to make Vegan Lemon Muffins

The ingredients

You will need:

For the muffins:
- all-purpose flour
- white sugar
- baking powder
- baking soda
- coconut oil
- lemon juice
- plant-based milk
For the glaze:
- powdered sugar
- lemon juice

The basic steps

dry ingredients for lemon muffins in a bowl — Step 1: Combine the flour, sugar, baking powder, and baking soda.

ingredients for lemon muffins in a bowl — Step 2: Add the plant-based milk, lemon juice, and coconut oil.

lemon muffin batter in a bowl — Step 3: Whisk.

lemon muffins before baking — Step 4: Fill the batter into muffin liners.

lemon muffins after baking — Step 5: Bake them for 15-20 minutes until golden. Let them cool off before glazing.

lemon muffins and lemon glaze — Step 6: Whisk together lemon juice and powdered sugar for the glaze. Add a dollop of glaze on top of each muffin.

fluffy lemon muffins — Enjoy these super fluffy and zesty lemon muffins

More vegan muffin recipes you will enjoy

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Cheers, Bianca

Vegan Lemon Muffins

Elephantastic Vegan

These vegan lemon muffins with a lemon glaze are super soft, fluffy, and zesty! The perfect mix between sweet and sour!

4.53 from 53 votes

Print Recipe Pin Recipe

Prep Time 20

Cook Time 20

Total Time 40

Course Dessert

Cuisine American, Vegan

Servings muffins

Calories 200 kcal

Ingredients

Dry ingredients

▢ 1 ¼ cup all-purpose flour
▢ ⅓ cup granulated white sugar (make sure it's vegan)
▢ ¾ teaspoon baking powder
▢ ¼ teaspoon baking soda

Wet ingredients

▢ ⅔ cup plant-based milk e.g. oat milk
▢ ¼ cup lemon juice freshly squeezed
▢ 1 tablespoon coconut oil melted

Ingredients for the glaze

▢ 1 tablespoon lemon juice freshly squeezed
▢ ¾ cup powdered sugar

Instructions

Preheat the oven to 360°F/180°C.
In a mixing bowl, combine the dry ingredients for the muffins, and whisk. Then add in the wet ingredients and whisk again until it's a smooth batter.
Fill the batter into muffin wrappers in the muffin pan - the batter should be enough for 7 muffins.
Bake them in the oven for about 15 to 20 minutes until they are getting a slightly golden color on top and you can use a wooden toothpick to check if they are baked all the way through.
Let them cool off completely before adding the lemon glaze. For the glaze, whisk together the lemon juice and powdered sugar. Add more lemon juice for a thinner glaze, add more powdered sugar to thicken it up. It should be thick but pourable. Then add a dollop of lemon glaze onto each muffin, let them sit for a few minutes, and enjoy!

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 43gProtein: 2gFat: 2gSaturated Fat: 2gSodium: 49mgPotassium: 76mgFiber: 1gSugar: 23gVitamin C: 4mgCalcium: 24mgIron: 1mg

Tried this recipe?Mention @elephantasticvegan or tag #elephantasticvegan!

Comments

4.53 from 53 votes (51 ratings without comment)