These very cake-like muffins were made with a lot of experimentation :) After plenty of testing I think I got it right. If you are looking for a muffin that is wholesome and filling this may not be the recipe for you. However if you want a delicate, light, fluffy, lemon-y muffin with a beautiful crunchy top...scroll right on down and enjoy!
these are two of the test muffins
Ingredients (makes 11-12)
The Cakes
120g oil (1/2 cup)*
165g vegan yogurt (2/3 cup)
2 flax eggs
juice and zest of two lemons**
2 tsp vanilla
1 tsp lemon extract *optional
156g sugar (3/4 cup)
3 Tbs poppy seeds
240g flour (2 cups)
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
The Glaze (optional)
1 Tbs vegan cream cheese, softened
1 Tbs lemon juice
1/2 cup icing sugar
pinch of salt
splash of plant based milk
*I used canola but melted coconut oil would work too
**You can still get a pretty good lemon flavor by subbing in 4Tbs lemon juice if you don't have fresh lemons, however, the muffin with fresh lemon zest and juice is pretty hard to beat
Instructions
1. Preheat the oven to 425F and line or grease the muffin tins.
2. In a large bowl whisk together the oil, yogurt, flax eggs, lemon zest and juice, vanilla extract, lemon extract, sugar and poppy seeds.
3. Sift the flour, baking powder, baking soda and salt into the wet ingredients. Whisk together very briefly, just until everything is combined (this way you won't overmix). The batter should be thick, evenly scoop into the muffin tins. If you want a large top fill the cups almost to the top.
4. Bake the muffins for 5 minutes at 425F, then turn the temperature down to 375F, bake the muffins for another 12-15 minutes or until the muffins are lightly golden and a toothpick comes out clean.
5. Let the muffins cool in the tins for at least 3 minutes before transferring them to a cooling rack (to prevent soggy bottoms).
6. To make the glaze whisk together the cream cheese, lemon juice and salt. Slowly add powdered sugar until it is the desired consistency (you may not have to use the whole 1/2 cup, or you may need more). If you ever need to loosen the glaze add a tiny splash of milk.
7. Glaze the muffins and enjoy! These are best the day they are made but can be stored for up to two days.
recipe inspired by Be Plant Well
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