Best Eggless Lemon Muffins
These EgglessLemon Muffins are tender, moist, and bursting with bright citrus flavor anddrizzled with a perfectly sweet lemon glaze. Super easy to make with simpleingredients. Therecipe includes step-by-step photos and lots of tips.
Servings 12 muffins
Calories 224kcal
Equipment
Ingredients
- 2 ¾ cups + 2 tablespoons (400 g) all-purpose flour
- 2 tablespoons (20 g) cornstarch
- 3 teaspoons (12 g) baking powder
- ½ teaspoon (3 g) baking soda
- ½ (2 g) teaspoon salt
- 5 tablespoons (70 g) unsalted butter, melted
- 1/3 cup (80 ml) light-tasting oil (such as vegetable or canola)
- 1 cup (200 g) granulated sugar
- 1 1/3 cup (320 ml) buttermilk
- 3 tablespoons (45 ml) lemon juice
- 3 tablespoons lemon zest
- 1 teaspoon pure vanilla extract
Lemon Glaze (optional)
- 1¼ cup (150 g) powdered sugar
- 2 - 3 tablespoons lemon juice
Instructions
- Preheat the oven to 425º F (220º C). Line the muffin pan cavities with paper liners.
- Whisk the flour, cornstarch, baking powder, baking soda, and salt together in a large bowl until combined.
- In a medium mixing bowl, melted butter, oil, sugar, buttermilk, lemon juice and zest, and vanilla; mix until well combined.
- Add wet ingredients into dry ingredients, then whisk until combined. Do not overmix. The batter will be thick, and that is okay.
- Spoon the batter evenly into the muffin cups or liners, filling each one all the way to the top.
- Bake for 5 minutes, then reduce the oven temperature to 350º F (180º C) and continue baking until golden brown and a toothpick inserted in the center comes out clean, another 15 to 20 minutes.
- Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
Lemon Glaze:
- Whisk together powdered sugar and 2 tablespoons of lemon juice. If glaze is too thick, add more lemon juice, a splash at a time, until a smooth consistency is reached that drizzles off the whisk in a ribbon. Drizzle over muffins or dip completely cooled muffin tops in the glaze. If time allows, let the glaze to sit and become firm before serving.
Notes
Store at room temperature for up to 3 days, then transfer them to the refrigerator for up to 1 week. However, muffins are best if eaten within 3 days.
Freeze: For longer storage, let the muffins cold completely and then freeze them for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature or warm up in the microwave if desired.
Lemon: 1 medium-size lemon = approximately 1 tablespoon of lemon zest = 2 to 3 tablespoons of lemon juice.
Extra Tips:
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Preheat the oven at least 15 minutes before you get started to give it plenty of time to reach the ideal recipe temperature.
- Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.
- Bake the muffins as soon as the batter is ready.
- Bake to 425º F (220º C) for 5 minutes, and then reduce the oven temperature to 350º F (180º C). This initial high oven temperature will help to quickly lift up the muffin top.
- Don't open the oven door until the muffins have set. Leave the oven closed until the minimum time stated in the recipe.
- Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.
Nutrition
Calories: 224kcal | Carbohydrates: 25g | Protein: 4g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 181mg | Potassium: 75mg | Fiber: 1g | Sugar: 2g | Vitamin A: 191IU | Vitamin C: 3mg | Calcium: 97mg | Iron: 1mg