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Easy Vegan Lemon Muffins
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Vegan Lemon Muffins

Light and fluffy vegan lemon muffins topped with lemon icing.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Easy Vegan Cakes, Bakes & Desserts
Cuisine: Scottish
Keyword: easy lemon muffins, easy muffins, easy vegan muffins, lemon muffins, vegan lemon muffins, vegan muffins
Servings: 12
Calories: 180kcal
Author: Jacqueline Meldrum

Ingredients

  • 200 g oat milk or your regular milk
  • 2 tbsp lemon juice
  • 2 tbsp lemon zest finely grated peel from 2 lemons
  • 50 ml vegetable oil or other pale, mild oil
  • 200 g plain flour
  • 2 tbsp cornflour
  • 4 tbsp caster sugar
  • 1 tsp baking powder
  • pinch salt

Lemon Icing & Sprinkles (optional)

  • 150 g icing sugar confectioner's sugar
  • 2 tbsp lemon juice
  • 1 tbsp sprinkles
Metric - US Cup Measures

Instructions

  • Preheat the oven to 180c/160c fan/350f/gas mark 4 and fill a 12-hole muffin tray or 2 x 6-hole muffin trays with paper cupcake or muffin cases.
  • Measure the oat milk into a jug or bowl, add 2 tbsp lemon juice and the lemon peel and stir. Set aside.
  • Add the flour into the bowl and add the other dry ingredients cornstarch, baking powder, sugar, salt and turmeric, if you are
    adding it). Mix well.
  • Add the oil to the milk and stir. Pour the wet ingredients into the dry ingredients then mix lightly until just combined.
  • Pour the batter into the muffin cases and bake the muffins for 20-25 minutes until a skewer or toothpick come out clean and they are springy to the touch.
  • Leave to cool in the muffin tray for a few minutes and then move to baking rack to cool completely.
  • While the muffins are cooling, make the icing. Add 2 tbsp of lemon juice into the icing sugar and mix well until you have a thick, smooth icing. If it needs a little more lemon juice if you need it. It will need less than you think.
  • Spoon the icing onto the cooled muffins and add
    some sprinkles.
  • Enjoy!

Notes

  • DO NOT OVER MIX THE CAKE BATTER. You will end up with rubbery muffins. Don't worry if there are some lumps or stray flour, it will all be fine.
  • The cool muffins can be kept in an airtight container in the fridge for 3-4 days.
  • The muffins (before they are iced) can be frozen for 3-4 months in an airtight, freezer-proof tub for 3-4 months. Defrost in the fridge overnight.

Nutrition

Serving: 12g | Calories: 180kcal | Carbohydrates: 33g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 44mg | Potassium: 33mg | Fiber: 1g | Sugar: 19g | Vitamin A: 35IU | Vitamin C: 3mg | Calcium: 48mg | Iron: 1mg