Vegan Lemon Drizzle Muffins Recipe

If you’re anything like me and adore bright, zesty flavors wrapped in tender, moist baked goods, then you’re absolutely going to fall in love with these Vegan Lemon Drizzle Muffins. They’re the perfect blend of fluffy muffin texture combined with an irresistibly tangy lemon curd center, crowned with a crumbly streusel topping and a delicate lemon glaze. Bursting with fresh lemon zest and juice, these muffins deliver sunny vibes in every bite, making them a standout treat whether you’re enjoying breakfast, an afternoon pick-me-up, or a cheerful dessert. Trust me, once you try this recipe, the Vegan Lemon Drizzle Muffins will quickly become a new favorite in your baking repertoire.

Ingredients You’ll Need

Gathering your ingredients for these muffins is delightfully simple, yet each component plays an essential role in creating that perfect harmony of flavor, texture, and brightness. From the ground flaxseed that acts as a vegan binder, to the fresh lemons that provide that unmistakable zing, every ingredient is thoughtfully chosen to elevate the final result.

• Ground flaxseed + water: Acts as a vegan egg substitute to bind the batter perfectly.
• Plain flour (all-purpose flour): Provides the base structure for light and fluffy muffins.
• Baking powder: Helps the muffins rise beautifully, giving them those perfect tops.
• Ground arrowroot: Enhances the texture, making the crumb tender without heaviness.
• Xanthan gum: Adds elasticity and moisture retention in the vegan batter.
• Caster sugar: Sweetens just right without overpowering the citrus notes.
• Dairy-free plain or vanilla yogurt: Contributes moisture and a subtle tang for balance.
• Dairy-free butter: Adds richness and helps create that tender crumb.
• Dairy-free milk: Brings the batter together smoothly while keeping it vegan-friendly.
• Lemon juice: The star zesty flavor ingredient bursting with fresh citrus goodness.
• Lemon zest: Intensifies the lemon flavor with fragrant oils and a fresh bite.
• Flour, sugar, lemon zest and dairy-free butter (for streusel): Combine for a crumbly, buttery topping with a citrus twist.
• Corn flour and water (for lemon curd): Thickens the luscious lemon curd filling.
• Dairy-free butter/margarine (for lemon curd): Adds creaminess and depth.
• Caster sugar (for lemon curd): Sweetens the tangy filling perfectly.
• Vegan condensed milk: Brings a silky texture and sweetness to the lemon curd.
• Turmeric: A tiny pinch for color without affecting flavor.
• Icing sugar and fresh lemon (for icing): Create the signature tangy drizzle to finish the muffins off beautifully.

How to Make Vegan Lemon Drizzle Muffins

Step 1: Prepare the Streusel Topping

Start by combining flour, sugar, and fragrant lemon zest in a bowl, then gently mix in room temperature dairy-free butter using a fork. The goal is to create clumps that will bake into a delightfully crumbly topping. Be careful not to overwork it, or you’ll lose that perfect streusel texture. If you want to save time, this can be made a day ahead and stored in the fridge.

Step 2: Mix the Vegan “Egg” Flaxseed Substitute

Mix the ground flaxseed with water until it becomes thick and gel-like—a brilliant vegan alternative binding agent that helps hold these muffins together while keeping them moist.

Step 3: Combine Dry Ingredients

Sieve together the flour, baking powder, ground arrowroot, xanthan gum, and sugar to ensure your batter is lump-free and light. This creates the perfect base for your fluffy muffins.

Step 4: Mix Wet Ingredients Separately

Whisk together dairy-free yogurt, butter, milk, fresh lemon juice, and fragrant lemon zest to build rich creaminess with balanced acidity that enlivens the whole muffin.

Step 5: Bring Wet and Dry Ingredients Together

Pour the wet mixture into the dry ingredients and stir gently, just until everything is combined. Be careful not to over-mix here to keep the muffins light and airy rather than dense.

Step 6: Portion Batter and Add Streusel

Use an ice-cream scoop or spoon to evenly divide the luscious batter into lined muffin tins, filling them to the top. Generously sprinkle your prepared streusel all over each muffin for that irresistible crunch and sweetness.

Step 7: Bake to Perfection

Bake initially at 180°C fan oven for 12 minutes to set the shape and create gorgeous muffin tops, then reduce the heat to 160°C fan and bake for an additional 16-18 minutes until a toothpick comes out clean. Let them cool in the tin to keep them moist and tender.

Step 8: Prepare the Lemon Curd Filling

While the muffins bake, whisk cornflour and water into a smooth paste and combine with dairy-free butter, sugar, lemon juice, zest, vegan condensed milk, and a pinch of turmeric in a saucepan. Heat gently, stirring constantly until thickened to a luscious curd. Cool it down before spooning into your muffins for that zesty surprise.

Step 9: Whisk Up the Tangy Icing Drizzle

Mix icing sugar with fresh lemon juice teaspoon by teaspoon until you have a smooth, runny glaze. Drizzle generously over cooled muffins, enhancing their look and packing yet another punch of lemony goodness.

How to Serve Vegan Lemon Drizzle Muffins

Garnishes

To elevate these Vegan Lemon Drizzle Muffins even further, a sprinkle of finely chopped fresh mint or a few delicate edible flowers can add both beauty and a refreshing contrast. Lightly dusting with extra lemon zest right before serving also brightens their appeal and fragrance.

Side Dishes

These muffins shine on their own, but pairing them with a creamy plant-based yogurt or a cup of herbal tea makes for a wonderfully balanced snack. For brunch, serve alongside fresh berries or a vibrant fruit salad to complement the citrus notes.

Creative Ways to Present

If you’re feeling festive, try slicing the muffins in half and spreading a dollop of coconut whipped cream along with extra lemon curd inside for a delightful mini sandwich treat. Alternatively, arrange them on a tiered cake stand for brunch gatherings or package them individually in pretty boxes for charming homemade gifts.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Vegan Lemon Drizzle Muffins in an airtight container in the fridge to maintain freshness. When chilled, the lemon flavor deepens and the texture stays moist. Take them out about 30 minutes before serving to enjoy at room temperature for the best experience.

Freezing

These muffins freeze brilliantly! Wrap each one individually in cling film or place in freezer bags to prevent freezer burn. When you want to indulge, thaw overnight in the fridge or at room temperature for a few hours—it’s a great way to have a ready-made lemon treat anytime.

Reheating

To revive that fresh-baked warmth, pop your muffin in the oven at 160°C (320°F) for 5-7 minutes or microwave for about 20 seconds. This brings back the softness and helps the lemon drizzle icing to slightly melt and glisten deliciously.

FAQs

Can I make these Vegan Lemon Drizzle Muffins gluten-free?

Absolutely! Swap the all-purpose flour for a 1-to-1 gluten-free baking blend, but keep in mind the texture may vary slightly. Make sure your baking powder and other ingredients are gluten-free to keep the recipe safe.

Do I have to use fresh lemons?

Fresh lemons are highly recommended here because their zest and juice provide the brightest, most vibrant lemon flavor. Bottled lemon juice or dried zest just can’t match the freshness and zing.

What if I don’t have vegan condensed milk for the lemon curd?

If you don’t have vegan condensed milk on hand, you can make a quick homemade version by simmering coconut milk with sugar until it thickens. Alternatively, try a thick maple syrup or agave nectar for sweetness, though the texture will be slightly different.

Can these muffins be made nut-free?

Yes! This recipe is naturally nut-free as it uses flaxseed for binding instead of nuts or nut flours. Just ensure your dairy-free milk and butter alternatives don’t contain nuts if you have allergies.

How long will these muffins stay fresh?

Stored properly in an airtight container in the fridge, these Vegan Lemon Drizzle Muffins will stay fresh for up to three days. Beyond that, their texture might start to dry out, so freezing leftovers is a better long-term option.

Final Thoughts

If you’re craving a vibrant, uplifting baked good that’s entirely plant-based, these Vegan Lemon Drizzle Muffins are an absolute must-try. They strike the perfect balance of moist, fluffy crumb with crisp streusel, smooth lemon curd, and bright drizzle. Whether you’re baking for yourself, friends, or family, these muffins bring sunshine and smiles to any table. Go ahead, treat yourself and spread the lemony love!