Vegan Lemon Drizzle Muffins
These vegan lemon drizzle muffins will wake up your taste buds with just the right amount of citrus to remind you of Summer days. If you’re a fan of lemon drizzle cake, you will LOVE these. Using vegan substitutes such as apple sauce, plant-based milk, and oil, they are light and fluffy and perfectly easy to make. Kids and grown ups will enjoy these tasty treats. Check out the recipe notes for my substitution tips.
Ingredients
For the muffins
- 250 grams All Purpose Flour (just over 2 US cups)
- 100 grams White Sugar (1/2 US cup)
- 2 tsp Baking Powder
- ½ tsp Salt
- 50 mililitres Canola Oil
- 150 mililitres Plant Based Milk (see recipe notes)
- 100 mililitres Apple Sauce
- 1 Lemon (zest and ½ juice)
For the drizzle
- ½ Lemon Juice (reserved from the batter mix)
- 50 grams Icing Sugar (use more for a thicker drizzle)
Instructions
- Preheat your oven at 350°F (180°C) and line muffin pan with 6 muffin cases.
- Zest the lemon.
- Combine all of the muffin ingredients in a bowl and mix until fully incorporated.
- Using an ice cream scoop, fill the muffin cases evenly.
- Bake at 350°F (180°C) for 25-30 minutes, until they start to turn a light golden colour.
- Remove pan from the oven and rest on a cooling rack.
- Combine the remaining half of the lemon juice with icing sugar to make the drizzle. Add more icing sugar for a thicker glaze.
- Using a spoon, drizzle over the warm muffins.
- Allow to cool then enjoy!
Video
Notes
- This recipe makes 6 large muffins. No muffin cases? Feel free to use cupcake cases instead. You should end up with 9-10 cupcakes.
- My preferred plant-based milk is almond milk but you can substitute it with any plant-based milk such as oat or soy milk if you are nut-free. Just use the same amount.
- If you wish to omit the oil, use 50 ml melted butter to add fat to the muffins.
- Best enjoyed on the day of baking. If you wish to store them, place them in an airtight container and store them at room temperature for 2 days.
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