These Vegan Lemon Muffins with streusel topping are an irresistible morning treat that my family absolutely adores! They are moist, lemony, and so delicious!
Vegan Lemon Muffins with streusel
These vegan lemon muffins are packed with fresh, bright lemon flavor and topped with a buttery coconut streusel for a touch of indulgence. Perfect for tea time, brunch, or whenever you need a pick-me-up! Plus, they’re completely dairy- and egg-free, making them a great option for anyone with dietary restrictions or allergies. They bake in just 20-25 minutes!
I love starting my morning with something nourishing like a Delicious Blueberry Smoothie or a hearty bowl of Creamy buckwheat. But every so often, my sweet tooth calls the shots. That’s when these muffins save the day, zesty, and perfectly balanced with just the right amount of sweetness. They pair beautifully with a warm cup of coffee and are a breeze to whip up!
Table of Contents
Why You’ll Love This Recipe
- The perfect balance of zesty lemon flavor
- Buttery coconut streusel crunch.
- Quick to whip up,
- Completely dairy- and egg-free.
- Kid-friendly, freezer-friendly
- Simple ingredients
The Perfect Vegan Lemon Muffins
I love the size of these lemon crumble muffins—they’re just right for a quick, satisfying snack without being too heavy. But if you’re feeling like changing it up, you can easily make mini muffins for a fun, bite-sized version or go all out with jumbo muffins when you want something a bit more indulgent.
No matter what size you make, they still pack that refreshing lemon flavor and the irresistible crumble on top, making them also perfect as a snack or treat. Whether you will grab one for breakfast on the go (I love pairing them with yogurt) or enjoy one as an afternoon pick-me-up, they will always be a hit. Plus, since they’re kid-friendly, they’re great for lunchboxes or as an after-school snack.
They’re also my go-to for picnics!
Easy recipe you can whip up in minutes
These lemon crumble muffins are one of those easy recipes you can whip up in just a few minutes. They’re simple to make, using only basic ingredients that you probably already have at home. All you have to do is mix the dry ingredients in one bowl, and the wet ones in another, combine them, and finish off with a coconut streusel topping. The result? A light, fluffy muffin with a rich, crunchy topping that’s hard to resist.
Ingredients for Vegan Lemon Muffins rundown:
Here’s what you’ll need to whip up a batch of these delightful lemon muffins:
- Flour – I love using unbleached all-purpose flour.
- Sugar – it adds the perfect amount of sweetness.
- Lemon Zest – two big tablespoons of fresh lemon zest give these muffins their bright, citrusy flavor. I absolutely love it. Use fresh lemons for zest and juice to get the most vibrant flavor.
- Salt – Just a pinch to balance the sweetness.
- Rapeseed Oil – rapeseed oil keeps the muffins moist and tender. I have tried a few different types of oils here but I find that rapeseed oil gives them the best flavour.
- Flax Egg
- Vanilla Extract – just a teaspoon for that warm, fragrant flavor.
- Lemon Juice – additional fresh lemon juice adds an extra punch of lemony goodness.
- Yogurt – dairy-free yogurt. I like coconut yogurt, but I used soy yogurt and it also keeps these muffins soft and fluffy.
Coconut Streusel Topping
For the delicious crumble topping, you’ll need:
- Vegan Butter
- Flour – plain unbleached all-purpose
- Coconut sugar – for sweetness and crunch.
- Coconut – I like to add a bit of shredded coconut for extra texture and flavor, though it’s optional.
Step-by-Step Instructions for Perfect Vegan Lemon Muffins
Preheat & Prep: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it.
Make the Flax Eggs: Combine 2 tablespoons of ground flaxseed with 5 tablespoons of water in a small bowl. Stir and let it sit for a few minutes until it thickens.
Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, lemon zest, and salt.
Mix Wet Ingredients: In another bowl, mix the flax eggs, rapeseed oil, vanilla extract, lemon juice, and yogurt until smooth.
Combine: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to over-mix the batter.
Make the Streusel: In a small bowl, combine the flour, sugar, and vegan butter. Use your fingers or a fork to mix until crumbly. If using, stir in the shredded coconut.
Fill & Top: Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full. Sprinkle the coconut streusel evenly over the tops.
Bake: Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cool & Enjoy: Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Enjoy them warm or at room temperature!
Muffin Baking Equipment
If you don’t already have these tools, here’s what you’ll need to bake the perfect Vegan Lemon Crumble Muffins:
- Muffin Tin: A standard 12-cup muffin tin.
- Paper Liners: To line your muffin tin for easy removal and less cleanup.
- Mixing Bowls: One for the dry ingredients, one for the wet ingredients, and a small one for the streusel.
- Spatula: For mixing the batter.
- Ice Cream Scoop: Perfect for evenly portioning out the muffin batter. I love using it
- Whisk: For mixing your ingredients together smoothly.
- Oven Timer: So you don’t accidentally overbake your muffins! You can use your phone these days.
Fresh ingredients for the fluffy texture
How to Make Sure Your Baking Powder and Baking Soda Are Still Effective for Perfect Vegan Lemon Muffins!
When it comes to baking, having fresh ingredients is key, especially with leavening agents like baking powder and baking soda. These are what help your muffins rise and achieve the right texture. If they’re no longer fresh, your baked goods might not turn out as expected.
To make sure your baking powder and baking soda are still up to the task, here’s a simple way to test them:
Test for Baking Soda Freshness:
- Combine 1 teaspoon of baking soda with ¼ cup of vinegar or lemon juice in a small bowl. A fresh batch will cause the mixture to bubble and fizz energetically. If it doesn’t, it’s time to get a new box.
Test for Baking Powder Freshness:
- Stir 1 teaspoon of baking powder into ¼ cup of hot water. If the mixture bubbles right away, your baking powder is still good to use. If there’s no reaction, you’ll need to replace it.
Some frequently asked question Questions
Can I use a different oil instead of rapeseed oil?
Absolutely! You can substitute rapeseed oil with melted coconut oil or vegetable oil if you prefer. Just be aware that if using coconut oil it will affect the texture and flavour.
Can I make these Vegan Lemon Muffins gluten-free?
Yes! You can replace the all-purpose flour with a gluten-free flour blend. Just make sure it includes xanthan gum to help bind the muffins together. Add 1 tablespoon.
What if I don’t have flaxseed for the flax eggs?
You can use a different egg substitute, such as chia eggs or a commercial egg replacer.
To make chia egg:
- 1 tablespoon chia seeds
- 2.5 tablespoons water
In a small bowl, mix 1 tablespoon of chia seeds (or ground chia seeds) with 2.5 tablespoons of water. Stir the mixture well and let it sit for 5-10 minutes until it becomes a gel-like consistency.
Storage Suggestions
You can store these leftover vegan lemon muffins at room temperature in an airtight container for up to four days. If you want to keep them longer, they can be frozen for up to two months. Just let them thaw at room temperature or give them a quick warm-up in the microwave.
These Vegan Lemon Crumble Muffins are a delightful treat that’s sure to brighten your day. Whether you’re serving them for breakfast, brunch, or a special occasion, they’re bound to be a crowd-pleaser. If you try this recipe, please leave a star rating and comment below to let me know how it turned out
💡 FUN FACT
A fun fact about lemons is that in ancient Rome, they were considered luxury items, mainly available to the wealthy. Lemons weren’t eaten like common fruits; instead, they were used for medicinal purposes, breath freshening, and even as ornamental items to showcase wealth. Their rarity and exotic origin from Persia made them a symbol of status. It wasn’t until much later that lemons became widespread and valued for their vitamin C content, which helped save lives by preventing scurvy among sailors!
Other recipes you could enjoy:
- Chickpea scramble
- Bean scramble
- Tofu scramble
- Chocolate pancakes and
- Nutella pancakes or
- Oat crumble of course!
If you try this recipe for Vegan Lemon muffins with streusel topping, feel free to leave me a comment and a star rating. And if you share a photo of your healthy and delicious soup on Instagram please tag me at @_pronounced_ and use hashtag #pronounced as I LOVE seeing your remakes! HAPPY COOKING 🍽️!
Lemon muffins with delicious strussel topping
Ingredients
Muffins
- 210 gram plain flour
- 100 grams sugar
- 2 2blsp lemon zest
- 120 ml rapeseed oil
- 2 flax eggs
- 2 tblsp lemon juice
- 120 gram coconut yoghurt
Strussel topping
- 20 gram butter
- 25 gram plain flour
- 35 grams coconut sugar
- 1 tsp shredded coconut
Instructions
- Preheat your oven to 180°C (350°F) and line a muffin tin with paper liners.
- In a small bowl, combine 2 tablespoons of ground flaxseed with 6 tablespoons of water. Stir well and let sit for about 10 minutes until it thickens to form a flax egg.
- In asmall bowl, combine the vegan butter, flour, and sugar. Mix with your fingers or a fork until the mixture forms coarse crumbs. Add the shredded coconut and mix well. Set aside.
- In a large mixing bowl, combine the flour, sugar, lemon zest, and a pinch of salt. Stir until well mixed.
- In a separate bowl, whisk together the oil, thickened flax egg, vanilla extract, lemon juice, and yogurt until smooth.
- Pour the wet mixture into the bowl with the dry ingredients and gently fold until just combined. Avoid overmixing!
- Spoon the batter evenly into the lined muffin cups, filling each about two-thirds full. I love using an ice-cream scoop for this.
- Sprinkle the prepared streusel mixture over the top of each muffin.
- Bake in the preheated oven for about 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
- ENJOY
Notes
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