For the Muffins:
2 tbs dairy free butter
1/2 c + 1 1/2 tbs granulated sugar
2 tbs light brown sugar
1/2 c dairy free milk (I used soy)
1/3 c canola oil (can sub vegetable oil)
3 tbs fresh squeezed lemon juice
1 tsp vanilla extract
1-2 drops lemon extract
1 egg
2 c + 3 tbs ap flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
For the Glaze:
1 c powdered sugar
2-4 tbs of lemon juice
Preheat oven to 350 degrees F and line a muffin tin with paper liners and set aside.
Using the paddle attachment, in the bowl of the stand mixer, combine dairy free butter and sugars until combined. It might look a little grainy like sand, and that is okay. Add the egg and mix until combined.
In a separate bowl, whisk together the soy milk, oil, lemon juice, vanilla and lemon extracts. It will slightly curdle which is what you want - this is your vegan buttermilk.
Add this mixture to the sugar mixture and combine thoroughly.
Add all remaining ingredients and combine well. Do not overmix the batter. It should have a light almost foamy/spongey consistency.
Fill muffin cups 2/3 of the way, and bake for 20-30 minutes, until a toothpick inserted comes out clean. Leave in pan to cool thoroughly. (for mini muffins like I made, I baked for 15 - 20 minutes or so)
Make the glaze: combine in a bowl all glaze ingredients. Drizzle over cool muffins and wait about 30 minutes for glaze to harden.
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