Vegan Lemon Crumb Muffins
There’s just something about lemon baked goods that hits different. Light, bright, a little sweet, a little tangy, these vegan lemon crumb muffins have all of it. Soft and fluffy on the inside, topped with that buttery crumble and a simple lemon glaze, they taste like something straight from a bakery case.
Why You’ll Love These Lemon Crumb Muffins
Lemon crumb muffins are one of those bakery classics that just hit every time. You get the soft, tender muffin, that buttery crumble on top, and a sweet-tart glaze that ties everything together.
Here’s what makes these so good:
Soft and fluffy with a super moist center
Bright, fresh lemon flavor without being overpowering
Buttery crumb topping that bakes up golden and crisp
Sweet lemon glaze for that bakery-style finish
Completely vegan with simple ingredients
Basically, if a coffee shop muffin and a homemade lemon cake had a baby, this would be it.
What Ingredients Do You Need?
You probably already have most of these in your kitchen.
For the Muffins:
- All-purpose flour: Gives structure and keeps the muffins soft
- Granulated sugar: Sweetens and helps create that tender texture
- Baking powder + baking soda: The perfect combo for lift
- Unsweetened applesauce: Replaces eggs and adds moisture
- Vegan butter: Adds richness and flavor
- Almond milk: Keeps everything smooth and dairy-free
- Dairy-free yogurt: Makes the muffins extra soft and tender
- Lemon juice: Fresh is best for that bright flavor
- Lemon zest: This is where the real lemon flavor comes from
- Vanilla extract: Rounds everything out
For the Crumb Topping:
- All-purpose flour
- Brown sugar + granulated sugar: For that perfect crumb texture
- Vegan butter: Helps it clump and crisp up in the oven
For the Lemon Glaze:
- Powdered sugar
- Lemon juice
Tips for the Best Lemon Crumb Muffins
Don’t skip the lemon zest: It’s what gives that strong, fresh lemon flavor.
Don’t overmix the batter: Mix just until combined to keep them soft.
Crumble with your hands: The topping should be chunky, not sandy.
Fill the liners high: This helps create that bakery-style muffin top.
How to Make Vegan Lemon Crumb Muffins
- Preheat oven to 375°F and line a muffin pan.
2. In a small bowl, mix flour, brown sugar, granulated sugar, and melted vegan butter until crumbly. Set aside.
3. In a large bowl, whisk together flour, sugar, baking powder, and baking soda.
4. Add applesauce, melted vegan butter, almond milk, dairy-free yogurt, lemon juice, lemon zest, and vanilla. Mix until just combined.
5. Divide batter evenly into muffin liners, filling most of the way full.
6. Generously sprinkle crumb topping over each muffin, gently pressing it down.
7. Bake for 18–20 minutes, or until a toothpick comes out clean. Let cool.
8. Mix powdered sugar and lemon juice until smooth, then drizzle over cooled muffins.
How to Store Lemon Crumb Muffins
At Room Temperature:
Store in an airtight container for up to 2–3 days.
In the Fridge:
Keep for up to 5 days. Let come to room temperature before serving.
Freezing:
Freeze without glaze for up to 2 months. Thaw and drizzle glaze fresh.
Vegan Lemon Crumb Muffins
Equipment
Ingredients
Muffins
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 4 tbsp unsweetened applesauce
- 1/2 cup vegan butter melted
- 1/2 cup almond milk
- 1/2 cup dairy-free yogurt
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
Crumb Topping
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar
- 1/4 cup granulated sugar
- 1/4 cup vegan butter melted
Lemon Glaze
- 1 cup powdered sugar
- 2 tbsp lemon juice
Instructions
- Preheat oven to 375°F and line a muffin pan with liners.
- In a small bowl, combine flour, brown sugar, and granulated sugar for the crumb topping. Pour in melted vegan butter and mix with a fork until crumbly. Set aside.
- In a large bowl, whisk together flour, sugar, baking powder, and baking soda.
- Add applesauce, melted vegan butter, almond milk, dairy-free yogurt, lemon juice, lemon zest, and vanilla extract. Mix gently until just combined. Do not overmix.
- Divide the batter evenly into the muffin liners, filling about 3/4 full.
- Sprinkle the crumb topping generously over each muffin, gently pressing it into the batter so it sticks.
- Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
- Let muffins cool in the pan for 5–10 minutes, then transfer to a wire rack to cool completely.
- In a small bowl, whisk together powdered sugar and lemon juice until smooth. Drizzle over cooled muffins before serving.
