What is everyone making for Easter brunch this coming weekend? Oh, you say you don’t make Easter brunch? Well, neither do I. Not since my failed attempt at making herbed popovers four years ago in my mom’s oven, which nearly resulted in what would have been a really inconvenient kitchen fire. Word to the wise, do not try and impress your boyfriend (later to become husband in this case) of just three months by cooking things you have never made before in life.

Cooking disasters aside, if you’re legitimately looking for an easy, springtimey (roll with it) recipe to contribute to an Easter breakfast, brunch, or even lunch this weekend, then these Strawberry Lemon Muffins are where it’s at. With hearty chunks of strawberry and a generous amount of lemon zest, these muffins taste like spring in the form of a baked good. They’re sweet, but not too sweet, light and fluffy with the perfect amount of crumb and downright refreshing. I know that’s a strange word to describe a muffin, but in this case it’s accurate. Think of these as the muffin version of a gorgeous strawberry lemonade. They might not technically be thirst quenching but they come damn close.
 
On a sidenote, check out The Kitchn for the ingenious trick I used to nail the fancy, coffeehouse muffin liner. All it takes are five inch squares of parchment paper! Easy as pie, errr muffins and a huge bonus is that these babies will not stick. It’s science, because parchment paper is magic. Magical science.

For more vegan brunch ideas, check out my Ultimate Vegan French Toast, or my veggie packed Coffeehouse Zucchini Carrot Muffins. Happy Easter!
 

Strawberry Lemon Muffins

 

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Author: The Mostly Vegan

Ingredients

• 1¾ cups unbleached all-purpose flour
• ¾ cup organic sugar
• ¾ cup unsweetened almond milk
• 1 cup chopped strawberries
• 2 tablespoons lemon zest
• 2 tablespoons ground flaxseed
• ⅓ cup melted coconut oil
• 1 teaspoon apple cider vinegar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon sea salt

Instructions

1. Combine flaxseed with 6 tablespoons water and set aside (this is your flax egg). Add 1 teaspoon apple cider vinegar to almond milk and set aside. Allow both to sit for at least 10 minutes to allow flax egg to thicken and almond milk to curdle.
2. Preheat oven to 350 F. Combine flour, baking powder, baking soda and sea salt in a bowl. Whisk until just incorporated. In a separate bowl combine sugar, flax egg, almond milk and coconut oil. Add wet mixture to dry ingredients and mix. Fold in strawberries and lemon zest.
3. Scoop batter by quarter cupfuls into muffin tin with paper liners. Bake for 20 - 25 minutes, until a toothpick inserted in the center come out clean. Remove from the oven and allow to cool completely before serving.

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