Moist Vegan Lemon Muffins

Flavor the sugar:
In a large mixing bowl, rub the lemon zest into the granulated sugar using your fingertips until the sugar feels “wet” and fragrant.
Make vegan buttermilk:
In a small jug, mix the soy milk and lemon juice. Set aside to curdle.
Mix wet ingredients:
Add olive oil, vegan yogurt, and vanilla extract to the lemon sugar. Whisk together until smooth. Then, add the vegan buttermilk and whisk again.
Combine dry ingredients:
In a separate bowl, sift the flour, baking powder, and salt. Whisk until well combined.
Make the batter:
Gradually fold the dry ingredients into the wet ingredients in two parts, mixing until just combined. Be careful not to overmix.
Rest the batter (optional):
Allow the batter to rest at room temperature for 30 minutes to help create high muffin tops.
Prepare the oven and pan:
Preheat the oven to 190°C (375°F) fan-forced or 210°C (410°F) conventional. Line a muffin pan with 8 large liners, leaving space between them.
Make the crumb topping (optional):
In a small bowl, rub the lemon zest into the sugar. Add the flour and vegan butter, rubbing the mixture together until it resembles crumbs. Set aside.
Assemble:
Divide the batter evenly among the muffin liners, filling them to the top. Sprinkle the crumb topping and optional pearl sugar over each muffin.
Bake the muffins:
Bake at 190°C (375°F) for the first 5 minutes, then reduce the temperature to 170°C (340°F) and bake for another 15 minutes, or until a toothpick inserted into the center comes out clean.
Cool the muffins:
Let the muffins cool in the tray for 5 minutes, then transfer them to a wire rack to cool completely for 30 minutes.
Make the glaze (optional):
Mix together powdered sugar and lemon juice until smooth. Drizzle over the cooled muffins.
Storage:
Store muffins in an airtight container at room temperature for up to 5 days or in the fridge for up to a week. If refrigerated, allow them to sit at room temperature before serving. Muffins can also be frozen for up to 1 month—thaw before serving.

Notes:
Lemon Zest & Juice: Zest the lemons before juicing.
Milk Substitute: Almond or oat milk can replace soy milk.
Oil Substitute: Use a neutral oil like sunflower or canola if preferred.
Yogurt Substitute: Thick coconut yogurt or vegan sour cream can be used instead of vegan Greek-style yogurt.
Nutrition (per muffin):
Calories: 419 kcal
Carbohydrates: 63 g
Protein: 6 g
Fat: 17 g
Saturated Fat: 3 g
Sugar: 30 g