Spanish Vegan Lemon Muffins | Vegan Magdalenas
Here’s how you can make vegan magdalenas – a delicious Spanish dessert! These vegan lemon muffins will surely become your favorite sweet treat!
Magdalenas are a traditional Spanish dessert originating from the Aragon region. In Spanish, “magdalenas” simply mean cupcakes or muffins. They are a type of tasty, light and fluffy muffins and Spanish people usually eat them for breakfast, alongside a big cup of coffee and milk.
If you’re ever in Spain, you will see that you can find this dessert everywhere and some bakeries even have their own version of magdalenas, as it is very popular and widely appreciated. Of course, nothing can compare to a warm, flavor-rich homemade magdalena right out of the oven, and that’s why I want to show you how to make the vegan version at home. It’s so easy!
These Spanish vegan lemon muffins are simply wonderful – they’re so fluffy they literally melt in your mouth and they have a delicious citrus flavor.
The authentic magdalena flavor is a unique combination of olive oil and lemon zest, which makes them even more special and exotic. The vegan version is just as spongy and tender and it preserves the traditional Spanish taste. These vegan lemon muffins have a sweet & citrusy taste that will give you a much-needed dose of energy for the day. 🙂
Don’t worry if your baking skills are not that great, mine aren’t either! These Spanish muffins are very easy to make and the results will definitely impress you. This step by step recipe will show you how to make vegan lemon muffins at home with some simple ingredients and flawless results every time. You can even add some poppy seeds to turn them into lemon poppy seed muffins! 🙂
Eat these Spanish lemony cupcakes for breakfast or as a dessert and you’ll see how your day will instantly become better! 🙂
Spanish Vegan Lemon Muffins | Vegan Magdalenas
Ingredients
- 200 g flour
- 100 ml olive oil
- 200 ml soy milk
- 200 g sugar
- 1 tsp baking powder
- 1 lemon zested, ½ juiced
- 1 tsp pure vanilla extract
For the icing:
- 4 Tbsp sugar powder
- 1 Tbsp lemon juice
- ¼ Tbsp turmeric powder
Instructions
- Heat the oven to 180C.
- Add the muffin liners into the muffin tin and set aside.
- In a bowl, mix the flour, sugar, baking powder and lemon zest. Add the oil, vanilla, lemon juice and soy milk, then mix until smooth.
- Pour the mixture into the tin, in each muffin liner.
- Bake for 25 minutes. Test with a toothpick. Insert it in the middle of a muffin and if it comes out clean, they’re ready. Otherwise, let them bake for a couple more minutes.
- Let them cool in the tin for 10 minutes, then remove and transfer the muffins on a rack to cool.
- For the icing, add the powdered sugar and turmeric powder into a small bowl. Mix in lemon juice. Mix until incorporated and sticky. Top each vegan lemon muffin with a teaspoon of icing.
If you make this, please leave a review and rating if you liked this recipe! ★★★★★
Are these ok to bake and ice the day before needing them, or are they better eaten on the day they are made? Thanks x
Sure! Just put them frozen in the oven for a couple of minutes and they will be just as fresh.
These look delicious – did you use plain or self-raising flour?
Plain. Thank you!
Thank you so much for sharing your recipe. I adore the lemon flavor and soft texture of this muffins. I am making them already 1 year and can’t get enough 🙂 it still tastes me and always I am asked for the recipe.
Just grateful!
You’re very welcome! I’m happy to hear you enjoyed it this much! 😀 Thank you!
Made these today and just tried them now that they’re fully cooled. Perfect flavor and texture. Any guidance on now much lemon juice? I have massive lemons so I think I used too much because mine were thinner at their tops. Gonna use a smaller one next time… And maybe fill the cup up more. Looking forward to making these again!
It’s great muffins for me I really love it a lots… And I love lemon flavor… Vegan cuisine its my favorites thanks! So much for sharing your challenges ….
You’re very welcome!
What kind of flour?
Could you use almond milk instead of soy?
Thanks
You can use your favorite type of flour, I used the classic wheat flour. And yes, you can replace soy milk with almond milk if you want! 🙂
Made these yesterday and everybody was in love with the lemon flavor. You are such an inspiration! 🙂 Keep up the good work, I love your challenges of “veganizing” different cuisines!
Glad you all liked it! 😀 Thank you!