Why We Love This Eggless Lemon Muffins Recipe
These are super soft, tender, and fluffy egg-free lemon muffins. They’ve got tall muffin tops and a bright, fresh lemon flavor from real lemons. The glaze is beautifully tart and super simple (just two ingredients!), and it makes the perfect citrus crown.
These Egg-Free Lemon Muffins Are:
Light and tender. Like soft and fluffy lemon heaven. Easy to prepare– no mixer required. Made with simple ingredients. Drizzled with lemon glaze to die for. Perfect for breakfast or snacks.
Ingredients You’ll Need
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
2 – Whisk Wet Ingredients
Grab a large bowl or large measuring cut and add to it the melted butter, oil, sugar, buttermilk, lemon juice, lemon zest, and vanilla. Whisk vigorously until smooth and combined.
1 – Mix Dry Ingredients
Whisk the flour, cornstarch, baking powder, baking soda, and salt in a bowl.
3 – Combine Dry & Wet Ingredients
Add dry ingredients into the wet ingredients, then whisk until combined.
More Eggless Muffin Recipes You’ll Love!
I have several egg-free muffins recipes on my site and in my cookbook! Here are a few favorites:
5 – Bake
Bake for 5 minutes at 425º F (220º C), then reduce the oven temperature to 350ºF (180ºC) and continue baking until golden brown and a toothpick inserted in the center comes out clean, another 15 to 20 minutes.
6 – Top with Glaze
Combine the ingredients for the glaze into a small bowl until smooth. Evenly drizzle it over the muffins. Enjoy! Preheat the oven for at least 15 minutes before getting started to give it plenty of time to reach the ideal recipe temperature. Don’t overmix the batter. Instead, mix just until you’ve evenly distributed the ingredients throughout the batter. Bake the muffins as soon as the batter is ready. Don’t open the oven door until the muffins have set. Leave the oven closed until the minimum time is 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, affecting baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean. Crumbs/Streusel Topping: Feel free to skip the glaze and use a crumb or streusel topping instead, if that is what you prefer. You can use the same crumb topping I used in my Eggless Banana Crumb Muffins recipe. Sugary Top: Sprinkle the tops of the muffins with sugar before baking for a sugary crust on top when baked. Berries: You can add berries to the batter, such as blueberries, strawberries, raspberries, or blackberries. A mixed berry combination would be a delicious option! Keep berries to a total of 1 1/2 cups. 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.
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You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
