Vegan Lemon Lavender Muffins Recipe

Learn how to make these homemade vegan lemon lavender muffins with the perfect balance of bright citrus and gentle floral notes. This easy baking recipe uses aquafaba as an egg replacement for the best moist, tender crumb while keeping the muffins completely plant-based. Perfect for spring brunches!

Difficulty:

Beginner

Prep Time:

15 mins

Cook Time:

22 mins

Serves:

12 muffins

Ingredients

<ul class="ingredients-main-list"> <li class="ingredients-single-item">300g all-purpose flour</li> <li class="ingredients-single-item">2 tsp baking powder</li> <li class="ingredients-single-item">1/2 tsp baking soda</li> <li class="ingredients-single-item">1/4 tsp salt</li> <li class="ingredients-single-item">180g granulated sugar</li> <li class="ingredients-single-item">2 tbsp dried culinary lavender buds</li> <li class="ingredients-single-item">Zest of 2 lemons</li> <li class="ingredients-single-item">80ml fresh lemon juice (about 2 lemons)</li> <li class="ingredients-single-item">80ml aquafaba (liquid from canned chickpeas)</li> <li class="ingredients-single-item">120ml unsweetened plant milk (almond or oat)</li> <li class="ingredients-single-item">80ml vegetable oil</li> <li class="ingredients-single-item">1 tsp vanilla extract</li> <li class="ingredients-single-item">For topping: 3 tbsp demerara sugar (or granulated sugar)</li> </ul>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 muffin

🔥 Calories: 215 calories

🥑 Fat: 8 g

🧈 Saturated Fat: 1 g

🍞 Carbohydrates: 35 g

🍭 Sugar: 19 g

🍗 Protein: 3 g

🫀 Cholesterol: 0 mg

🧂 Sodium: 185 mg

Equipment

<ul class="equipment-main-list"> <li class="equipment-single-item">12-cup muffin tin</li> <li class="equipment-single-item">Paper muffin liners</li> <li class="equipment-single-item">Microplane or zester</li> <li class="equipment-single-item">Electric mixer</li> </ul>

Directions

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Preheat your oven to 190°C (375°F) and line a 12-cup muffin tin with paper liners. Take a moment to properly position your oven rack in the center position for even baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> In a small bowl, combine the granulated sugar with the lemon zest and dried lavender buds. Use your fingertips to massage the zest and lavender into the sugar for about 2 minutes. This important step releases the essential oils, infusing the sugar with wonderful aromatic compounds that will distribute throughout your muffins. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Creating this dry mixture separately ensures even distribution of leavening agents throughout the batter. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Pour the aquafaba into a medium bowl and whip with an electric mixer for about 30 seconds until slightly foamy. This step introduces air into the aquafaba, which helps create structure in your eggless muffins. Add the infused sugar and continue mixing until well combined. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Add the plant milk, vegetable oil, lemon juice, and vanilla extract to the aquafaba mixture. Whisk until thoroughly combined. The mixture might look slightly curdled due to the reaction between the lemon juice and plant milk – this is perfectly normal and actually beneficial for the texture! </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. You should still see a few streaks of flour – overmixing activates gluten and will make your muffins tough rather than tender. The batter will be relatively thick but pourable. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Divide the batter evenly among the muffin cups, filling each about 3/4 full. The ideal amount is about 3 tablespoons of batter per cup, which gives room for rising without overflowing. Sprinkle the tops generously with demerara sugar to create a delightful crunchy top that contrasts with the soft interior. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Look for golden brown tops and slightly domed surfaces – visual cues that indicate perfect baking. Avoid opening the oven during the first 15 minutes of baking as the sudden temperature change can cause muffins to sink. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack. This brief resting period allows the structure to set while still in the tin. Once moved to the cooling rack, the muffins can cool completely while maintaining their perfect texture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Enjoy warm or at room temperature! These muffins stay fresh in an airtight container at room temperature for 2-3 days, or can be frozen for up to 3 months. To refresh them after storage, warm in a 160°C (320°F) oven for 5 minutes. </li> </ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Vegan Lemon Lavender Muffins?

These muffins use all-purpose flour, baking powder, baking soda, salt, sugar, dried culinary lavender buds, lemon zest and juice, aquafaba (chickpea water), plant milk, vegetable oil, vanilla extract, and demerara sugar for topping.

How to cook Vegan Lemon Lavender Muffins at home?

Learn how to cook Vegan Lemon Lavender Muffins by first infusing sugar with lavender and lemon zest. Mix dry ingredients separately, then whip aquafaba until foamy. Combine wet ingredients, fold into dry mixture until just combined, divide into muffin cases, top with sugar, and bake at 190°C for 20-22 minutes until golden and fragrant.

What is aquafaba and why is it used in eggless baking?

Aquafaba is the liquid from canned chickpeas that acts as an excellent egg replacement in vegan baking. It contains proteins and starches that provide structure and binding properties similar to eggs, creating light, fluffy textures in baked goods without any animal products.

Can I use fresh lavender instead of dried culinary lavender in muffin recipes?

Fresh lavender isn't recommended for baking as it's much more potent and can make your muffins taste soapy. Always use dried culinary-grade lavender, which has a milder flavour. If substituting, use about 1/3 the amount of fresh compared to dried.

How do you prevent lavender flavour from overpowering citrus baked goods?

Balance lavender by infusing it into sugar with citrus zest, which helps distribute the flavour evenly. The recommended 2 tablespoons for 12 muffins provides subtle floral notes without overwhelming. For milder flavour, reduce to 1-1.5 tablespoons or grind the buds finely.

Want to try something else in ...