Spanish Vegan Lemon Muffins | Vegan Magdalenas
Learn how to make vegan magdalenas - a delicious Spanish dessert! These soft, lemony vegan muffins are easy to make and topped with a bright lemon-turmeric icing.
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 powdered sugar
- 1 Tbsp lemon juice
- ¼ Tbsp turmeric powder
Instructions
- Preheat the oven to 180°C (350°F).
- Line a muffin tin with muffin liners and set aside.
- In a bowl, mix the flour, sugar, baking powder and lemon zest. Add the olive oil, vanilla extract, lemon juice and soy milk, then stir until you have a smooth batter.
- Pour the batter into the tin, filling each muffin liner about two-thirds full.
- Bake for 25 minutes. Test with a toothpick inserted into the middle of a muffin: if it comes out clean, they're ready. If not, bake for a couple more minutes.
- Let the muffins cool in the tin for 10 minutes, then transfer them to a wire rack to cool completely.
- For the icing, combine the powdered sugar and turmeric powder in a small bowl. Stir in the lemon juice until smooth and sticky. Top each lemon muffin with a teaspoon of icing.