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eggless lemon muffins recipe, whole wheat lemon muffins recipe

eggless lemon muffins recipe with step by step pics – easy to prepare delicious eggless lemon muffins made with whole wheat flour or chapati atta.

i had made these muffins recently with the ingredients i had at home. even before making them, i knew they would turn out good. call it intuition or over confidence ;-). so while preparing i clicked the pics and voila, really good, soft and fluffy lemony muffins were baked.

the lemon muffins recipe uses simple ingredients which pretty much will be there in your kitchen. the recipe does not use curd or buttermilk as i feel the acidity of lemon juice work very well with leavening agents like baking soda or baking powder, which helps in making the muffins lighter and softer. instead of lemons you can also use limes.

i have used olive oil for baking these muffins. instead of olive oil you can also use any other neutral flavored oil. personally, i feel the flavors of lemons and olive oil go together very well and hence i added olive oil.

these muffins are totally lemony and sweetly tangy. so if you like lemons you will like these muffins too. serve these eggless lemon muffins as a sweet snack or dessert.

few more muffin recipes on the blog are banana muffins, mango muffins, orange muffinsapple muffins and choco chip muffins recipe.

eggless lemon muffins recipe card below:

4.67 from 15 votes
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eggless lemon muffins recipe
prep time
15 mins
cook time
25 mins
total time
40 mins
 
eggless lemon muffins recipe - easy to prepare lemon muffins made with whole wheat flour or chapati atta.
course: Dessert
cuisine: world
servings: 8 regular muffins
author: dassana
ingredients (1 cup = 250 ml)
  • 1 cup whole wheat flour, levelled (atta) or 120 grams whole wheat flour
  • ½ teaspoon baking powder
  • ½ cup sugar or 80 grams sugar
  • ½ cup water or 125 ml water
  • ¼ cup olive oil or 62.5 ml olive oil
  • ¼ cup lemon juice or 62.5 ml lemon juice (juice extracted from 1 large lemon or 2 medium lemons or 3 medium limes)
  • 1 to 1.5 tablespoon lemon zest
how to make recipe
preparation for lemon muffins recipe:
  1. line a muffin pan with muffin liners. you can also grease the pan with oil instead of using muffin liners.
  2. now rinse a large lemon first. wipe dry and then zest the lemon with a zester or grater. keep the lemon zest aside. only remove the yellow or green part of the peel and not the white pith. also preheat your oven to 180 degrees celsius.
  3. halve the lemon and squeeze it to get its juice. you should get 1/4 cup lemon juice. do measure the juice quantity as 1/4 cup is required for this recipe.
making lemon muffins batter:
  1. take the lemon juice in a mixing bowl or pan.

  2. now add 1/2 cup sugar to the lemon juice.
  3. then add 1/2 cup water.
  4. with a wired whisk begin to stir so that all the sugar is mixed with the lemon solution.
  5. the entire sugar must dissolve.
  6. add 1/4 cup olive oil.
  7. with a wired whisk stir very well so that the oil is mixed evenly with the lemon juice sugar solution.
  8. now in a plate or tray, in a seive add 1 cup whole wheat flour (leveled, 120 grams) and add 1/2 tsp baking powder. 

  9. i have not used baking soda here, as i do not prefer the soapy aroma of baking powder. personally i feel 1/2 tsp baking soda gives too much of soapy aroma for 1 cup of flour. if you are ok with the aroma, you can add add 1/2 tsp baking soda. sift the dry ingredients.

  10. now add the dry ingredients to the wet ingredients. also add 1 to 1.5 tbsp of the lemon zest.
  11. with light hands stir well. be quick to stir. everything should be mixed very well. but don't over do the mixing.
  12. pour the batter in the muffin liners.
baking lemon muffins:
  1. bake lemon muffins at 180 degrees celsius/356 degrees fahrenheit for 20 to 25 minutes. since the temperatures in all the ovens are not the same, do keep a check while baking. 

  2. a tooth pick inserted in the muffins should come out clean.

  3. after 4 to 5 minutes, place the lemon muffins on a wire rack to cool. from this recipe you will get 8 medium sized muffins.

  4. serve these eggless lemon muffins as a sweet snack or dessert. you can also pack one or two muffins in the tiffin box as a side sweet snack.


eggless lemon muffins recipe with step by step pics:

1. line a muffin pan with muffin liners. you can also grease the pan with oil instead of using muffin liners.

2. now rinse a large lemon first. wipe dry and then zest the lemon with a zester or grater. keep the lemon zest aside. only remove the yellow or green part of the peel and not the white pith. also preheat your oven to 180 degrees celsius/356 degrees fahrenheit.

3. halve the lemon and squeeze it to get its juice. you should get ¼ cup lemon juice. do measure the juice as this amount of ¼ cup, works well in the recipe.

4. take the juice in a mixing bowl or pan.

5. now add ½ cup sugar to the lemon juice.

6. stir and then add ½ cup water.

7. with a wired whisk stir well so that all the sugar is mixed with the lemon solution. the entire sugar must dissolve.

8. add ¼ cup olive oil. you can also use softened butter instead of oil or any other neutral flavored oil.

9. with a wired whisk stir very well so that the oil is mixed evenly with the lemon juice-sugar solution.

10. now in a plate or tray, in a seive add 1 cup whole wheat flour (leveled, 120 grams) and ½ tsp baking powder. i have not used baking soda here, as i do not prefer the soapy aroma of baking powder. personally i feel ½ tsp baking soda gives too much of soapy aroma for 1 cup of flour. if you are fine with the alkaline aroma, you can add ½ tsp baking soda.

11. sift the dry ingredients.

12. now add the dry ingredients to the wet ingredients. also add 1 to 1.5 tbsp of the lemon zest.

13. with light hands stir well. be quick to stir.

13. everything should be mixed very well. but do not over do the mixing.

14. pour the batter in the muffin liners.

15. bake lemon muffins at 180 degrees celsius/356 degrees fahrenheit for 20 to 25 minutes. since the temperatures in all the ovens are not the same, do keep a check while baking. a tooth pick inserted in the muffins should come out clean. you can also bake in the convection mode of a microwave oven at the same temperature.

15. after 4 to 5 minutes, place the lemon muffins on a wire rack to cool. from this recipe you will get 8 medium sized muffins. i kept two muffin liners on the base tray below the bottom rack and hence these two muffins got browned from the base (in the first pic).

16. serve these eggless & vegan lemon muffins as a sweet snack or dessert. you can also pack these muffin in the tiffin box as a sweet side snack.




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This post was last modified on June 14, 2017, 4:08 pm

    Categories Eggless CakesInternational CuisinesKids RecipesTiffin RecipesVegan Recipes