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Vegan Lemon Muffins

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

glazed vegan lemon muffins

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

glazed vegan lemon muffins

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!
4.67 from 51 votes
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine American, Vegan
Servings 7 muffins
Calories 200 kcal


Dry ingredients

  • 1 1/4 cup all-purpose flour
  • 1/3 cup granulated white sugar (make sure it's vegan)
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda

Wet ingredients

  • 2/3 cup plant-based milk e.g. oat milk
  • 1/4 cup lemon juice freshly squeezed
  • 1 tablespoon coconut oil melted

Ingredients for the glaze

  • 1 tablespoon lemon juice freshly squeezed
  • 3/4 cup powdered sugar


  • 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!


Serving: 1muffinCalories: 200kcalCarbohydrates: 43gProtein: 2gFat: 2gSaturated Fat: 2gSodium: 49mgPotassium: 76mgFiber: 1gSugar: 23gVitamin C: 4mgCalcium: 24mgIron: 1mg
Tried this recipe?Mention @elephantasticvegan or tag #elephantasticvegan!
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