Preheat your oven to 190°C (375°F) for a fan-forced oven, or 210°C (410°F) for a conventional oven. Prepare muffin trays by lining with muffin liners or greasing lightly.

In a large mixing bowl, combine granulated sugar with lemon zest. Rub together until fragrant.

Mix soy milk with fresh lemon juice and let sit for about 5 minutes to curdle. This creates a vegan buttermilk.

Add olive oil, vegan yogurt, and vanilla extract to the sugar and lemon zest mixture. Blend until smooth.

Sift all-purpose flour, baking powder, and sea salt in another bowl, then gently fold into the wet mixture.

Let the batter rest at room temperature for about 30 minutes.

Fill each muffin liner with batter, leaving about 1 cm of space. Add optional toppings if desired.

Bake in the preheated oven at 190°C (375°F) for the first 5 minutes, then reduce to 170°C (340°F) for another 15 minutes.

Allow muffins to cool in trays for 5-10 minutes before transferring to a wire rack.