Hazelnut Muffins with Lemon Frosting (vegan)

No kidding, these were the first vegan cupcakes I baked myself and they were really so incredibly delicious! And a real eye-catcher. Together with a frosting, which is sweet but also has a light lemon note, it was the perfect combination!

I hate to impose on you, but you have to try these, haha. The thing about cupcakes is they bake faster than cake. I only had them in the oven for 25 minutes. Of course you could also make a cake out of them by using twice the amount for one pan. I'm pretty sure it will taste at least as good. But you should adjust the baking time a little bit.

By the way, you do not have to use buckwheat flour if you do not have it at home. You can also simply replace it with normal wholemeal flour. White 405 wheat flour or 630 spelt flour is also possible. However, I like to use buckwheat flour or (wheat) wholemeal flour to increase the nutrient content. And actually you can't taste that at all, I think. Anyway, my friends didn't notice it. The same principle with coconut blossom sugar: I prefer to use it as white household sugar because it has a low glycemic index and thus causes the blood sugar level to rise more slowly, which is a bit gentler on the body. However, the taste is the same if you use white sugar.

Frosting is also optional, or you could just take half if you want to save calories or prefer a slightly healthier option. Then you wouldn't have such a high freezing point, but still get the fresh lemon kick. For the frosting I use homemade cream cheese. You can find a recipe on the blog. But bought one works at least as well.

Rum is also a baking agent and brings a pleasant aroma to the muffins. But it's optional, the muffins taste good without it. You don't have to buy rum for the muffins if you don't have any at home.

If you like the recipe, please visit me on Instagram or Pinterest. I would be happy! Or write me a review or leave me a comment. I am at least as happy about that!

Hazelnut Muffins with Lemon Frosting (vegan)
Snacks & Sweet Things

These hazelnut muffins with lemon frosting not only taste incredibly delicious and the perfect little cake snack. Nutty, sweet and a little fruity, they pimp up your coffee break and are also very popular among non-vegans, I promise!

Duration 30+25 minutes
Ingredients for 10 muffins
Moist ingredients:
  • 60g plant oil (here: sunflower oil)
  • 200g plant drink (here: oat drink)
  • 1 teaspoon vanilla extract
  • 1 shot of rum³
Dry ingredients:
  • 75g (ground) hazelnuts
  • 75g buckwheat (flour)
  • 100g wholemeal flour (here: whole wheat flour)
  • 75g coconut blossom sugar²
  • 1 teaspoon cinnamon
  • 1 pinch of salt
  • 2 teaspoons baking powder
  • juice of half a lemon
  • 70g agave syrup
  • 300g vegan cream cheese
  • 50g refrigerated vegan butter
  • Topping: chopped hazelnuts
  1. preheat oven to 180°C circulating air
  2. mix the moist ingredients in a bowl
  3. mix the dry ingredients in another bowl
  4. add the dry ingredients to the moist ingredients and stir until smooth
  5. place in muffin cups and bake for 20-30 minutes on the middle shelf
  1. while the muffins are baking, prepare the frosting
  2. using a mixer, blend all the ingredients into a smooth mixture
  3. place in a plastic bag (cut off the tip) or a piping bag and spread the muffins in a circle or with the help of a teaspoon
  4. top with chopped hazelnuts
¹ Instead of buckwheat flour, you can also use normal wholemeal flour or grind your own buckwheat flour from buckwheat (see the blog post above for more information).
² You can also use normal household sugar. However, coconut blossom sugar is healthier.
³ The rum is optional. However, it gives the muffins an additional aroma.
Nutritional values for 1 muffin without frosting | 1 muffin with frosting
209 kcal | 338 kcal
11,6g | 22,5g
21,1g | 26,9g
4,3g | 5,7g
vegan healthy plantbased nuts Muffins vegan baking hazelnut Nut Muffings Cupcakes Frosting Lemon Frosting
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