Vegan muffins with Turkish delight and lemon glaze
Last weekend, I made post-friendly muffins with Turkish delight again, so I would have something sweet for breakfast and for my work lunch. I tried various combinations, but I always come back to this version because it’s quick and doesn’t require complicated ingredients. I used silicone molds, and they rose beautifully and came out easily from the tray. The Turkish delight stays soft in the middle, while the lemon glaze complements the flavor. Quick Info Total Time: 40 minutes (including baking and cooling) Servings: 12 muffins Difficulty: easy Ingredients For the muffins: - 12 tablespoons all-purpose flour (about 180 g) - 5 tablespoons sugar (about 70 g) - 250 ml sparkling mineral water - 40 ml sunflower oil - 1 packet baking powder (10 g) - 1/2 teaspoon baking soda - 1 vial almond essence (2 ml) - Zest of 1 orange (only the orange part) - 24-36 small cubes of Turkish delight (preferably colored and flavored with rose or lemon, diced) For the glaze: - 10 tablespoons powdered sugar (about 120 g) - 2 teaspoons water (10 ml) - 1 vial lemon essence (2 ml) - Decorative sprinkles or crushed nuts (optional) Instructions 1. Preheat the oven to 180°C (350°F) on the bake setting. Prepare 12 muffin molds. If using metal molds, line them with parchment paper; for silicone molds, no extra greasing is needed. 2. In a large bowl, combine the sugar, sparkling water, oil, and almond essence. Whisk well until the sugar is somewhat dissolved. It doesn’t need to turn into syrup, but the granules should not be clearly felt. 3. Add the baking powder and baking soda. Mix briefly, then add the orange zest. 4. Sift the flour directly over the liquids. Mix with a spatula or whisk just until combined, without overmixing. The batter should be like a thicker sour cream, without lumps. 5. Fill the muffin molds about three-quarters full. Place two or three pieces of Turkish delight in each, pressing gently to embed them in the batter. 6. Bake the muffins at 180°C (350°F) for 18-22 minutes, until they pass the toothpick test. Usually, I check them after 18 minutes and leave them in longer if needed. Don’t let them brown too much, or they will dry out. 7. Remove them from the oven, let them sit in the molds for 5 minutes, then turn them out onto a wire rack to cool. 8. For the glaze: place the powdered sugar in a bowl, gradually add the water and lemon essence. Mix well; it should be creamy but pourable. If it’s too thick, add a little more water. 9. Once the muffins are completely cool, pour the glaze over them. Immediately sprinkle with decorative sprinkles or nuts if desired. 10. Allow the glaze to set before serving. Why I Make This Recipe Often I make them because they keep well and don’t dry out quickly, they’re ready in a maximum of 40 minutes, and the ingredients are easy to find. I can adapt them based on what I have at home. For fasting, I haven’t found a quicker dessert with a soft texture. Tips - The sparkling water helps the muffins be airy. Don’t use still water; the texture won’t be the same. - If the sugar doesn’t dissolve completely, it’s not a problem. It will melt while baking. - Place the Turkish delight in the middle, not on the surface, to prevent burning. - The orange zest gives a fresh flavor and masks any baking powder smell. - Only remove the muffins from the molds after they’ve cooled for 5 minutes; otherwise, they may break. Substitutions - You can use vanilla essence instead of almond, but the flavor will be different. - For a gluten-free version, store-bought gluten-free flour works, but the texture won’t be identical. - If you don’t have powdered sugar for the glaze, grind granulated sugar in a coffee grinder. - Sunflower oil can be replaced with melted coconut oil for a richer taste. Variations - Instead of Turkish delight, you can use raisins, cranberries, or pieces of dried apricots. - You can add 1 teaspoon of cocoa powder to half of the batter for a marbled effect. - The glaze can also be made with orange juice instead of water and lemon essence. - For more flavorful muffins, add 1 teaspoon of cinnamon to the batter. Serving Ideas - They go well with tea or coffee for breakfast. - For kids, you can use colored glaze or sugar decorations. - They’re good on their own, but with a spoonful of jam on top, they become a weekend dessert. Frequently Asked Questions 1. Can I use still water? Sparkling mineral water is important for the fluffy texture. If you use still water, the muffins will be denser. 2. Can I make the batter the night before? I don’t recommend it because the reaction of the baking powder and baking soda will be lost. It’s better to make the batter fresh. 3. What can I substitute for Turkish delight if I don’t have any? Raisins, cranberries, or pieces of dried fruit work well. You can also try candied fruit or even pieces of banana. 4. Can the recipe be made without glaze? Yes. The muffins are good plain without glaze, or you can just sprinkle a little powdered sugar on top. 5. Can they be frozen? Yes, but the glaze will suffer upon thawing. Freezing is fine only for plain muffins without decorations. Nutritional Values One muffin (without glaze) has approximately: - Calories: 140 kcal - Carbohydrates: 28 g - Fat: 3 g - Protein: 2 g With glaze, it reaches 165 kcal per muffin. Values are approximate and depend on the size of the muffins and how much Turkish delight you use. Storage and Reheating Muffins can be stored at room temperature for 2-3 days in a sealed container. After that, they start to dry out. If you want to keep them longer, store them in the refrigerator, but the texture will become firmer. They can be quickly reheated for 10-15 seconds in the microwave, without glaze, to regain some softness. The glaze will become softer when heated but won’t completely run off. For freezing, wrap them individually without glaze, and thaw at room temperature.
Preparation
Mix the sugar with the liquid ingredients. Add the baking powder, baking soda, and almond essence. Continue mixing until the sugar dissolves. Sift the flour, add the grated orange peel, and gently fold them in with a spatula. Fill the silicone molds and place two to three cubes of Turkish delight in each. Bake the muffins in the oven for about 15-20 minutes at 180 degrees. Preheat the oven beforehand. Put the sugar in a bowl, then add the essence and water. Mix well and decorate. You will get delicious muffins with a divine sweet and sour taste. Enjoy!
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