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Vegan Lemon Muffins with Chia Seeds and Lemon Cream Cheese Glaze Recipe

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These vegan lemon muffins feature a light and refreshing lemon flavor complemented by the crunch of chia seeds. Perfect for breakfast or a snack, they are moist, subtly sweetened with coconut sugar, and topped with a zesty vegan cream cheese glaze that adds an extra pop of lemon brightness.

Ingredients

Dry Ingredients

  • 1¾ cups Baker’s Corner All Purpose Flour
  • ½ cup almond flour
  • 2½ teaspoons Baker’s Corner Baking Powder
  • ¼ teaspoon Baker’s Corner Baking Soda
  • ½ teaspoon Stonemill Sea Salt
  • ½ cup + 2 tablespoons Simply Nature Organic Coconut Sugar
  • 1 tablespoon Simply Nature Chia Seeds, plus more for garnish

Wet Ingredients

  • 1 cup Friendly Farms AlmondMilk, Original
  • 1 teaspoon Simply Nature Organic Apple Cider Vinegar
  • ⅓ cup Specially Selected Premium Extra-Virgin Olive Oil
  • 2 tablespoons Meyer lemon zest
  • 3 tablespoons Meyer lemon juice
  • 1 teaspoon Stonemill Pure Vanilla Extract

Glaze

  • ½ cup Earth Grown Vegan Cream Cheese
  • 2 tablespoons Meyer lemon juice
  • 2 tablespoons Specially Selected Pure Maple Syrup
  • 1 teaspoon Meyer lemon zest, plus more for garnish

Instructions

  1. Preheat Oven and Prepare Muffin Tin: Preheat your oven to 375°F. Lightly oil a 12-cup non-stick muffin tin to prevent sticking.
  2. Mix Almond Milk and Vinegar: In a small bowl, combine the almond milk and apple cider vinegar. Set aside to allow the mixture to curdle, which helps mimic buttermilk in vegan baking.
  3. Combine Dry Ingredients: In a large bowl, whisk together all-purpose flour, almond flour, baking powder, baking soda, and sea salt to evenly distribute the leavening agents and salt.
  4. Mix Wet Ingredients: In a medium bowl, whisk the coconut sugar, extra-virgin olive oil, lemon zest, lemon juice, and vanilla extract until well combined. Stir in the almond milk and vinegar mixture.
  5. Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and mix just until combined to avoid overmixing, which can make muffins tough.
  6. Fold in Chia Seeds and Portion Batter: Gently fold the chia seeds into the batter. Use a ⅓-cup measuring cup to evenly scoop and fill the muffin cups.
  7. Bake Muffins: Bake in the preheated oven for 16 to 17 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  8. Cool Muffins: Let the muffins cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
  9. Prepare Glaze: Using a hand mixer or food processor, blend together the vegan cream cheese, lemon juice, maple syrup, and lemon zest until smooth and creamy.
  10. Glaze and Garnish: Dollop the lemon glaze onto each cooled muffin. Garnish with additional chia seeds and lemon zest for an inviting presentation.

Notes

  • For the best lemon flavor, use fresh Meyer lemons for zest and juice.
  • Almond flour adds moisture and a subtle nutty flavor; do not substitute with all-purpose flour only.
  • The apple cider vinegar combined with almond milk acts as a vegan buttermilk substitute to help muffins rise and stay tender.
  • Do not overmix the batter to keep muffins fluffy and light.
  • The glaze can be made ahead and refrigerated; bring to room temperature before serving.
  • Store leftover muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Find it online: https://recipesbyliza.com/vegan-lemon-muffins-with-chia-seeds-and-lemon-cream-cheese-glaze-recipe/