Vegan Classic Lemon Muffins

Total time40 min

Prep time15 min

Cook time20 min

Bright lemon zest gets rubbed right into the sugar until fragrant, then folded together with fresh lemon juice and a splash of vanilla for a batter that bakes up into tall, golden-domed muffins. The crumb turns out soft and tender with a real citrus punch in every bite, and that sunny flavor carries straight through to the glaze, where sifted powdered sugar and more fresh lemon juice whisk into a thick, pourable ribbon. Spooned over the muffins while they're still warm, the glaze sets into a glossy, slightly crackled top that seeps just a little into the crumb below. These come together in one bowl of dry ingredients and one bowl of wet, so there's minimal fuss between mixing and getting them into the oven. It's a lovely make-ahead bake for brunch, tea time, or whenever you want something citrusy and sweet within reach, and it's a solid pick for a vegan spread. Keep a batch on the counter and watch how fast they disappear.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

12 servings

For the muffins

2 cups all-purpose flour
Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Jovial Flour All Purpose Organic Einkorn Bag - 32 Oz Ka Flour Unbleached - 10 LB Arrowhead Mills Organic Unbleached White Flour, 80 oz Arrowhead Mills Organic White All Purpose Flour 22 oz Pkg
See all
2 tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup granulated sugar
2 tbsp lemon zest (from about 2 large lemons)
2 large eggs
Chef's tip
For each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies.
1 cup sour cream
⅓ cup vegetable oil
3 tbsp fresh lemon juice
1 tsp vanilla extract

For the glaze

1 cup powdered sugar, sifted
2–3 tbsp fresh lemon juice

Instructions

1
Preheat the oven to 400°F (205°C). Line a 12-cup muffin tin with paper liners or grease each cup well.
2
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Add the granulated sugar and lemon zest, then rub the zest into the sugar with your fingertips until the mixture is fragrant and slightly clumped, about 30 seconds.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!