Vivid and fluffy lemon muffins are simple to organize from scratch in solely 40 minutes. They’re made with more healthy entire wheat flour, and are eggless for a totally vegan muffin recipe. Right here I share my step-by-step directions with images to make scrumptious candy and tart lemon muffins for breakfast or a snack!

closeup shot of halved lemon muffins showing their fluffy and soft texture

About These Lemon Muffins

This simple recipe was developed on a whim at some point once I was actually craving one thing lemony. With only a handful of pantry staples I used to be in a position to whip up smooth and scrumptious lemon muffins stuffed with lemon taste in underneath an hour.

Within the recipe I’ve used olive oil, which creates a wealthy and clean batter. And pairs nice with the colourful lemon citrus taste! Since there are not any eggs, butter, or dairy wanted my easy recipe additionally occurs to be fully vegan-friendly.

Making these muffins are fairly simple. You solely must sift the dry substances after which combine it in a lemon water resolution. No stand mixer and no electrical beater is required. All you want is a wired whisk to make the batter.

I’ve examined and tweaked this eggless lemon muffins recipe to be excellent, and I’m assured you’ll like it as a lot as I do!

Step-by-Step Information

The right way to Make Lemon Muffins

Prep and Make Lemon Answer

1. Line a muffin pan/muffin tin with muffin liners or muffin cups. You may as well grease the pan with oil as an alternative of utilizing muffin liners.

muffin liners in muffin tray

2. Preheat the oven to 356 levels Fahrenheit (180 diploma Celsius). Rinse and dry a big lemon. Then zest the lemon with a zester or grater.

Solely take away the yellow or inexperienced a part of the peel and never the white. Set the lemon zest apart.

lemon being zested

3. Halve and juice the lemon, straining out the seeds. You need ¼ cup lemon juice in complete.

lemon juice in measuring cup

4. Add the juice to a mixing bowl or pan.

lemon juice in black mixing bowl

5. Now add ½ cup uncooked sugar to the lemon juice. You possibly can swap uncooked sugar with white granulated sugar or muscovado sugar.

mound of sugar over lemon juice

6. Stir, after which add ½ cup water.

water in pan with wired whisk inside

7. With a wired whisk or spoon stir effectively, in order that the entire sugar is dissolved inside the lemon resolution.

mixing sugar with wired whisk

8. Add ¼ cup olive oil. You may as well use softened butter (dairy or vegan plant-based unfold) as an alternative of oil or some other impartial flavored oil.

adding olive oil to the wet ingredients

9. Whisk the oil briskly for two to three minutes into the lemon combination till completely mixed.

Be aware that I’ve not added vanilla extract, however for those who choose add about ½ teaspoon vanilla extract at this step and blend effectively.

mixing oil for lemon muffin batter

Sift Dry Substances

10. Now add 1 cup entire wheat flour (leveled, 120 grams) and ½ teaspoon baking powder in a sieve positioned over a bowl or plate.

I’m not a fan of baking soda and it’s not wanted to get a pleasant rise on the lemon muffins. Nonetheless, for a extra cake-y texture you’ll be able to add ¼ teaspoon baking soda to the dry substances.

Be aware: You need to use the Indian entire wheat flour (known as atta) or the common entire wheat flour and even entire wheat pastry flour within the recipe. If you’re not a fan of entire wheat flour, then swap with all-purpose flour or pastry flour.

whole wheat flour and baking powder in a sieve

11. Sift the dry substances.

sifted dry ingredients on white plate

12. Then add the dry substances and 1 to 1.5 tablespoons of the lemon zest to the moist substances.

lemon zest, flour on top of the lemon solution in the black bowl

Make Muffin Batter

13. Stir along with a whisk, however use a delicate contact.

making lemon muffin batter

14. All the things must be blended very effectively, however you don’t need to over combine. As a result of there are not any eggs on this recipe, the fluffiness comes from the mixture of acid (lemon juice) and baking powder.

Needless to say for those who mix an excessive amount of the batter will fall flat when baked.

making lemon muffin batter

Bake Lemon Muffins

15. Pour the batter into the muffin liners to fill ⅔ of the way in which.

muffin liners filled with batter

16. Bake the muffins within the preheated oven for 20 to 25 minutes. You may as well bake them in a convection or microwave oven in the identical period of time.

However remember to verify them after 18 minutes to ensure they don’t over bake. To check for doneness insert a toothpick or bamboo skewer within the heart of a lemon muffin. It ought to come out clear if they’re fully baked.

baked whole wheat lemon muffins

17. After 4 to five minutes rested within the tin, switch the lemon muffins to a wire rack to chill. From this recipe, you’ll get 8 medium sized muffins.

eggless lemon muffins placed on wired tray

18. Serve these egg free and vegan lemon muffins as a candy snack or dessert. You may as well pack them in a lunch field as a candy facet snack!

vegan lemon muffins on wired tray

Useful Ideas

  • Lemons: Be happy to make use of any number of lemons. You may as well make these muffins with limes.
  • Oil: Swap the olive oil, with a impartial flavored oil. Alternatively for a vegetarian muffin, you should utilize softened butter.
  • Flour: Should you like add all-purpose flour as an alternative of entire wheat flour for a extra lighter and softer crumb. You may as well use common entire wheat flour, entire wheat pastry flour or the Indian atta flour that’s used for making roti to make these muffins.
  • Lemon glaze: Should you choose you’ll be able to select to frost these tangy candy muffins with a lemon glaze icing. That is the recipe I observe: In a small bowl combine collectively ¼ cup confectioner’s sugar (or powdered sugar) with 1 tablespoon lemon juice and ½ teaspoon lemon zest. For a barely thinner glaze, add 1 to 2 teaspoons extra lemon juice. Drizzle this lemon glaze on the muffins.
  • Scaling: The recipe may be scaled to make a smaller batch of 4 muffins or bigger batches of 16 muffins or 24 muffins or extra.


How do I make lemon muffins with all-purpose flour?

I choose entire wheat flour for a more healthy muffin and scrumptious crumb, however you definitely can use all-purpose flour or pastry flour as an alternative.

Can eggless muffins be made with butter?

Sure, if you’re not adhering to a strict vegan eating regimen you should utilize melted butter or ghee instead of the olive oil. Or, to maintain the recipe vegan, merely use your most well-liked melted dairy-free plant-based butter various.

How lengthy do do-it-yourself muffins final?

Lemon muffins will preserve effectively for not less than per week within the fridge. Retailer in an hermetic container and preserve within the fridge.

Can this recipe be doubled or tripled?

Positively. As-is this lemon muffin recipe yields 8 treats. Double the substances to make 16 muffins, or triple to make 2 dozen (24) lemon muffins.

Extra Eggless Muffins To Strive!

Should you made this recipe, please remember to fee it within the recipe card beneath. Sign Up for my e mail e-newsletter or you’ll be able to observe me on Instagram, Facebook, Youtube, Pinterest or Twitter for extra vegetarian inspirations.

These vibrant and fluffy lemon muffins are made with more healthy entire wheat flour, and are eggless for a totally vegan muffin. They’re simple to organize from scratch in solely 40 minutes.

Prep Time 15 minutes

Cook dinner Time 25 minutes

Whole Time 40 minutes

Servings 8 common lemon muffins

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This Lemon Muffins publish from the archives (July 2015) has been republished and up to date on 8 October 2021.

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