Ingredients
All-Purpose Flour: 1¾ cups (220g)
Granulated Sugar: ¾ cup (150g)
Baking Powder: 2 teaspoons
Baking Soda: ½ teaspoon
Salt: ¼ teaspoon
Plant-Based Milk (Almond, Soy, or Oat): 1 cup (240ml)
Fresh Lemon Juice: ¼ cup (60ml)
Lemon Zest: 2 tablespoons (from 2 lemons)
Vegetable Oil: ¼ cup (60ml)
Vanilla Extract: 1 teaspoon
For the Lemon Glaze
Powdered Sugar: 1 cup (120g)
Fresh Lemon Juice: 2-3 tablespoons
Directions
Preheat the Oven
Preheat your oven to 180°C (350°F). Line a 12-cup muffin tin with paper liners or grease the tin lightly.
Prepare the Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
Combine the Wet Ingredients
In another bowl, whisk together the plant-based milk, lemon juice, lemon zest, vegetable oil, and vanilla extract.
Mix the Batter
Gradually pour the wet ingredients into the dry ingredients. Stir until just combined; avoid overmixing to keep the muffins light and fluffy.
Fill the Muffin Tin
Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
Bake the Muffins
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