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Vegan Lemon Drizzle Muffins Recipe

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3.9 from 3 reviews

These Vegan Lemon Drizzle Muffins are a delightfully tangy and moist treat, topped with a crumbly streusel and finished with a homemade lemon curd and lemon icing drizzle. Perfect for a refreshing snack or teatime, these muffins combine zesty lemon flavor with a tender crumb, all while being completely dairy-free and vegan-friendly.

  • Total Time: 40 minutes
  • Yield: 8 muffins

Ingredients

Flaxseed Egg Substitute

  • 6 teaspoons of ground flaxseed
  • 6 teaspoons of water

Muffins

  • 370g plain flour / all purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon ground arrowroot
  • 1/4 teaspoon xanthan gum
  • 200g caster sugar
  • 60g dairy-free plain or vanilla yogurt
  • 115g dairy-free butter (room temperature)
  • 300ml dairy-free milk (room temperature)
  • 2 tablespoons lemon juice
  • Zest of 2 lemons

Streusel

  • 60g plain flour
  • 40g caster sugar
  • Zest of 1 lemon
  • 90g dairy-free butter (room temperature)

Lemon Curd

  • 1 1/2 tablespoons corn flour
  • 1 tablespoon water
  • 50g dairy-free butter or margarine
  • 50g caster sugar
  • 85ml lemon juice
  • Zest of 2 small unwaxed lemons
  • 50g vegan condensed milk*
  • Pinch of turmeric

Icing

  • 80g icing sugar
  • Juice of 1 fresh lemon (see method for details)

Instructions

  1. Prepare the Streusel: In a medium bowl, combine the plain flour, caster sugar, and lemon zest. Add the room temperature dairy-free butter and use a fork to mix and ‘claw’ the ingredients together until the mixture is clumpy but fully combined. Avoid over-mixing. Set aside or refrigerate if making in advance.
  2. Preheat Oven and Prepare Tins: Preheat your oven to 180°C fan (around 350°F). Line two 6-cup cupcake/muffin tins with liners.
  3. Make Flaxseed Egg: In a small bowl, combine ground flaxseed with water, stirring until a thick, jelly-like paste forms. Set aside.
  4. Mix Dry Ingredients: In a medium mixing bowl, sift together the plain flour, baking powder, ground arrowroot, xanthan gum, and caster sugar to break up any lumps.
  5. Mix Wet Ingredients: In a separate bowl, combine the dairy-free yogurt, room temperature dairy-free butter, dairy-free milk, lemon juice, lemon zest, and the prepared flaxseed mixture. Mix well.
  6. Combine Wet and Dry: Pour the wet ingredients into the dry and fold gently until just combined. Avoid over-mixing to keep the muffins tender.
  7. Fill Muffin Liners: Use an ice cream scoop or spoon to evenly divide the batter between the liners, filling each to the top.
  8. Add Streusel Topping: Generously sprinkle the prepared streusel on top of each muffin, covering the surface completely.
  9. Bake Muffins: Place the tins in the center of the oven and bake for 12 minutes at 180°C fan. Then reduce the temperature to 160°C fan and bake for an additional 16-18 minutes or until a toothpick inserted into the center comes out clean.
  10. Cool Muffins: Remove muffins from the oven and allow them to cool in the tin.
  11. Make Lemon Curd: In a small bowl, mix corn flour and water into a thick paste. In a medium saucepan, combine the corn flour paste, dairy-free butter, caster sugar, lemon juice, lemon zest, vegan condensed milk, and a pinch of turmeric. Heat over low to medium heat, whisking constantly. After 5-8 minutes, the curd will thicken. If needed, increase the heat slightly and continue whisking until thickened. Pour the curd into a heatproof jar or bowl and let cool completely, then refrigerate or leave at room temperature until use.
  12. Prepare Icing: In a small bowl, gradually mix the icing sugar with lemon juice, adding a teaspoon at a time and stirring until you achieve a smooth, runny paste.
  13. Drizzle Icing: Once muffins are cooled, drizzle the lemon icing over the tops as desired.
  14. Serve: Serve the muffins as is or with a spoonful of lemon curd on the side for extra zest and sweetness. Enjoy!

Notes

  • The streusel topping can be made a day ahead and stored in a sealed container in the fridge.
  • Use unwaxed lemons for zesting to avoid unwanted bitterness or residues.
  • The lemon curd thickens as it cools; stir before use for a perfect consistency.
  • Be careful not to over-mix the muffin batter to keep the texture light and fluffy.
  • For vegan condensed milk, you can use store-bought or make your own using coconut milk and sugar reduction.
  • Author: Daisy
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: Vegan, Western
  • Diet: Vegan

Find it online: https://dishiary.com/vegan-lemon-drizzle-muffins-recipe/