Vegan Lemon Muffins
These vegan lemon muffins combine almond and all-purpose flours with bright Meyer lemon zest and juice, topped with creamy vegan cream cheese frosting. They're light, fluffy, and freeze beautifully for grab-and-go breakfasts.
These vegan lemon muffins combine almond and all-purpose flours with bright Meyer lemon zest and juice, topped with creamy vegan cream cheese frosting. They're light, fluffy, and freeze beautifully for grab-and-go breakfasts.
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Preheat the oven to 375°F and lightly oil a 12-cup non-stick muffin tin.
In a small bowl, combine the almond milk and apple cider vinegar. Set aside.
In a large bowl, whisk together the flours, baking powder, baking soda, and salt.
In a medium bowl, whisk together the coconut sugar, olive oil, lemon zest, lemon juice, and vanilla extract.
Add the almond milk mixture to the wet ingredients and stir to combine.
Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the chia seeds.
Scoop the batter into the prepared muffin tin, filling each cup about ¾ full.
Bake for 20 to 24 minutes, or until a toothpick inserted in the center comes out clean.
Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Make the glaze: In a small bowl, stir together the vegan cream cheese, lemon juice, maple syrup, and lemon zest until smooth.
Spread the glaze onto the cooled muffins and garnish with additional lemon zest and chia seeds.
Store unfrosted muffins in an airtight container for up to 3 days or freeze for up to 3 months; thaw at room temperature before frosting and serving.
12-cup non-stick muffin tin · wire rack
Yes—this recipe is already fully vegan and dairy-free, using almond milk and vegan cream cheese frosting.
Store cooled unfrosted muffins in an airtight container for up to 3 days at room temperature, or freeze for up to 3 months. Thaw at room temperature before frosting.
Yes, but reduce the lemon juice to 2 tablespoons since regular lemons are more acidic. Meyer lemons are sweeter and less sharp.
It curdles the almond milk to create a vegan buttermilk, which reacts with the baking soda to help the muffins rise and stay fluffy.
Bake for 20 to 24 minutes at 375°F until a toothpick inserted in the center comes out clean. Tops should be light golden.
