Brighten your day with these delightful Lemony Muffins, featuring a surprise center of tangy lemon curd. Quick to make and easy to clean up, these muffins boast a soft and moist texture, perfect for any lemon lover. Whether you fill them with lemon curd or jam, these treats are sure to be a hit.
Why You’ll Love This:
If you’re a fan of lemon-flavored desserts, these muffins are a must-try. The combination of zesty lemon zest and rich vegan lemon curd creates a burst of flavor in every bite. Plus, their simplicity and minimal mess make them an ideal choice for a hassle-free baking experience.
Perfect Occasion:
Ideal for a weekend treat, a delightful addition to brunch, or as a sweet snack any time of the day. These muffins are versatile enough for any occasion and are sure to impress with their flavorful center and almond topping.
Vegan Lemony Muffins with Lemon Curd Center
Ingredients:
- 240ml soya milk
- 1 tsp apple cider vinegar
- 250g plain flour
- 150g caster sugar
- 2 tsp baking powder
- 1/2 tsp salt
- Zest of 2 lemons
- 80ml vegetable oil
- 70g vegan plain or vanilla yogurt
- 1 tbsp vanilla extract
- 1 tsp vegan lemon curd for each muffin
- Flaked almonds
For the Icing:
- Icing sugar and enough lemon juice to create a thick, pourable icing
Instructions:
- Preheat the oven to 220°C (428°F) fan. Line a muffin tray with 10 cases.
- Warm the soya milk, add apple cider vinegar, and set aside to curdle.
- In a large bowl, whisk together the dry ingredients.
- Combine yogurt, oil, and vanilla with the curdled soya milk. Add the wet ingredients to the dry, whisking until smooth.
- Fill each muffin case halfway with batter. Add a teaspoon of lemon curd to each, then cover with the remaining batter. Top with flaked almonds.
- Bake at 220°C for 5 minutes, then reduce to 190°C (374°F) and bake for 15-18 minutes.
- Cool on a rack, then drizzle with lemon icing.
Enjoy these luscious Lemony Muffins, a perfect vegan treat filled with the zesty goodness of lemon and a sweet surprise center!
