Lemon Yuzu Muffin (v) Recipe

Preheat and prep

Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups. If using paper liners, spray or grease them lightly to help muffins release.

Make flax egg

In a small bowl, combine the ground flaxseed and 3 tablespoons warm water. Stir and let sit 5–10 minutes until thickened to a gel-like consistency.

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly distributed.

In a medium bowl, whisk together the plant-based milk, oil, vegan yogurt, maple syrup (or agave), yuzu juice, lemon juice, lemon zest, yuzu zest, vanilla extract, and the prepared flax 'egg' until smooth and homogeneous.

Make a well in the center of the dry ingredients and pour the wet mixture in. Gently fold with a spatula or wooden spoon until just combined. Do not overmix — a few small lumps are fine. The batter should be slightly thick but scoopable; if it seems very thick, add up to 1–2 tablespoons extra plant milk.

Divide the batter evenly among the 12 prepared muffin cups, filling each about 3/4 full. Sprinkle the tops with turbinado sugar for a crunchy finish.

Bake in the preheated oven for 18–22 minutes, rotating the pan halfway through baking. Muffins are done when the tops are lightly golden, a toothpick inserted into the center comes out with a few moist crumbs (not wet batter), and springs back lightly when touched.

Let muffins cool in the tin for 5–7 minutes, then transfer to a wire rack to cool completely. For a simple yuzu-lemon glaze: whisk the powdered sugar with 1 tablespoon yuzu juice and 1 teaspoon lemon juice (add a few drops of plant milk if needed to reach desired consistency). Drizzle glaze over cooled muffins. Allow glaze to set before serving.

Serve muffins at room temperature. Store in an airtight container at room temperature for up to 2 days or refrigerate up to 5 days. Reheat briefly in a low oven or microwave before serving if desired.