Lemon Raspberry Muffins: A Zesty and Sweet Treat
These lemon raspberry muffins are packed with citrusy lemon zest and fresh raspberries. They’re fluffy, light, and the perfect balance of tangy and sweet. Plus, they’re made with simple plant-based ingredients, so everyone can enjoy them.
12 muffins
Calories: 141kcal
Ingredients
- 1 cup plant-based milk almond, soy, or oat milk
- 1 tablespoon lemon juice
- 2 cups all-purpose flour
- 3/4 cup sugar use coconut sugar for a deeper flavor
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup vegetable oil or melted coconut oil
- 1/4 cup plant-based yogurt unsweetened
- 2 teaspoons vanilla extract
- Zest of 1 lemon
- 1 1/2 cups fresh or frozen raspberries
Instructions
- Preheat the oven to 375°F (190°C). Line your muffin tin with paper liners or lightly grease it with oil.
- Make the vegan buttermilk: In a small bowl, combine the plant-based milk and lemon juice. Stir and let sit for 5 minutes to curdle. This step mimics buttermilk and adds moisture to the muffins.
- Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest. This ensures even distribution of the leavening agents and zest.
- Combine the wet ingredients: In the same bowl as your vegan buttermilk, add the vegetable oil, plant-based yogurt, and vanilla extract. Stir well to combine.
- Mix wet and dry ingredients: Pour the wet mixture into the dry ingredients and stir gently. Be careful not to overmix—this helps keep your muffins light and fluffy. A few lumps are perfectly fine.
- Fold in the raspberries: Gently fold the raspberries into the batter, being cautious not to break them up too much (this will keep the muffins from turning purple!).
- Fill the muffin tin: Evenly divide the batter into the muffin cups, filling each about 3/4 full.
- Bake for 20-25 minutes. To check if they’re done, insert a toothpick into the center of a muffin. If it comes out clean, they’re ready.
- Cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.
Notes
Don’t overmix: Overmixing the batter can result in dense muffins. Stir until just combined!
Frozen raspberries? If using frozen raspberries, don’t thaw them. Coat them with a tablespoon of flour before adding them to the batter. This helps prevent them from sinking to the bottom of the muffins.
Zesting lemons: Use a microplane or fine grater to zest your lemon. Just the yellow part is needed—avoid the bitter white pith.
Storage: These muffins stay fresh for up to 2 days at room temperature in an airtight container. For longer storage, freeze them for up to 3 months. To reheat, simply warm them in a toaster oven or microwave.
For an extra touch: Try adding a simple glaze made with powdered sugar and lemon juice for a zesty finish.
These vegan lemon raspberry muffins are light, flavorful, and perfect for any occasion. They’re quick to make and use pantry-friendly ingredients, so you can enjoy fresh, plant-based muffins whenever the mood strikes.
Nutrition
Serving: 1muffin | Calories: 141kcal | Carbohydrates: 31g | Protein: 3g | Fat: 1g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 154mg | Potassium: 102mg | Fiber: 1g | Sugar: 14g | Vitamin A: 41IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 1mg