lemon muffins recipe, how to make eggless lemon muffins

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eggless lemon muffins recipe
eggless lemon muffins recipe - easy to prepare lemon muffins made with whole wheat flour or chapati atta.
4.65 from 17 votes
total time:
40minutes

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

lemon muffins, eggless lemon muffins

i had made these lemon 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 eggless recipes on blog which you may like are:

  1. banana muffins
  2. choco lava cake
  3. banana bread
  4. vanilla cake
  5. eggless chocolate cake

lemon muffins

4.65 from 17 votes
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.
eggless lemon muffins recipe
Course:desserts
Cuisine:world
Servings:8 regular muffins

INGREDIENTS FOR lemon muffins

(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 lemon muffins

preparation for lemon muffins recipe

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

  • take the lemon juice in a mixing bowl or pan.
  • now add 1/2 cup sugar to the lemon juice.
  • then add 1/2 cup water.
  • with a wired whisk begin to stir so that all the sugar is mixed with the lemon solution.
  • the entire sugar must dissolve.
  • add 1/4 cup olive oil.
  • with a wired whisk stir very well so that the oil is mixed evenly with the lemon juice sugar solution.
  • 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. 
  • 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.
  • now add the dry ingredients to the wet ingredients. also add 1 to 1.5 tbsp of the lemon zest.
  • with light hands stir well. be quick to stir. everything should be mixed very well. but don't over do the mixing.
  • pour the batter in the muffin liners.

baking lemon muffins

  • 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.
  • after 4 to 5 minutes, place the lemon muffins on a wire rack to cool. from this recipe you will get 8 medium sized lemon muffins.
  • serve these egg free 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.
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preparation to make lemon muffins recipe

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

muffin liners for eggless lemon muffins recipe

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.

lemon for eggless lemon muffins recipe

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.

lemon juice for eggless lemon muffins recipe

making lemon muffins batter

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

lemon juice for eggless lemon muffins recipe

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

sugar for eggless lemon muffins recipe

6. stir and then add ½ cup water.

making eggless lemon muffins batter

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

making eggless lemon muffins batter

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

adding olive oil to the wet ingredients

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

mixing oil for eggless lemon muffins batter

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.

flour for lemon muffins recipe

11. sift the dry ingredients.

making lemon muffins recipe

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

making lemon muffins recipe

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

making lemon muffins batter

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

making lemon muffins batter

baking lemon muffins

14. pour the batter in the muffin liners.

making lemon muffins recipe

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.

baking whole wheat lemon muffins

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).

eggless lemon muffins recipe, eggless lemon muffins

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

eggless vegan lemon muffins


namaste, i am dassana

dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.

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118 comments/reviews

    • when using zest of citrus fruits, always use the colored part of the peel and not the white part. if the white part is added, then the baked goods become bitter.

      • I had used the coloured part of lemon for zest. While extracting juice of lemon the juice from lime’s skin also mixed with the juice may be that is the reason for the bitter taste. I should have used the lemon juice instead of lime.Further the batter of mine didn’t show that bubbles as yours. So may be that is the reason for its hardness

      • thanks for clarifying shruti and letting me know. the bubbles appear due to the reaction of baking powder with lemon juice in these lemon muffins. if the baking powder is not active or not in its shelf life, it will not react with lemon juice.

        mostly in eggless baking recipes either baking soda or baking powder are used alone or in combination with each other to help the cake rise and make it porous or spongy. so if they are not fresh, it won’t help the cake rise. telling you from experience.

        what i do is i test the freshness of baking soda or baking powder when they starts getting over. to check the freshness, dissolve ½ tablespoon vinegar or lemon juice in 1 tablespoon water. add ¼ teaspoon baking soda or ½ teaspoon baking powder. they should fizz and bubble immediately. if not then they are not fresh. hope this helps.

  1. Hi, I tried this recipe. But instead of wheat I used Maida. And I baked it in OTG with mode of heating at bottom and at top. The muffin didn’t turn good. It was not baked inside though it was baked outside. Was I mistaken by considering Maida or the mode of baking was wrong? Kindly suggest

    • shruti, maida works well in this recipe. what temperature did you set up in the oven. while baking both the top and bottom heating elements can be used. could be that the temperature inside the oven was less, so the inside have not been baked. you can keep the muffins again in the preheated oven for some minutes till the center is done.

  2. Hi, l am a big fan of urs, each recipe l made by following u, it comes out delicious. My family likes my recipes very much, again thanks for great recipes.

  3. Hi Dasanna,

    I have tried some of your cakes and they have come out great. I Tried this out but the muffins came out little hard. Could you tell me what I would have done wrong ?

    Also could you add a recipe for eggless blueberry muffins 🙂
    THanks

    • thanks preeti. hardness could be due to too much of mixing or the freshness of baking powder. if the batter is mixed too much, then due to gluten strands being formed in it, the muffins can become hard. if the baking powder is not fresh or active, then it won’t react with the lemon juice. so the muffins won’t have lightness and fluffiness. so these could be the reasons. hope this helps.

      i will try to add blueberry muffins recipe.

  4. Hello 🙂 I am. A big a fan of your blog! I only turn to your blog for any recipe I want! I was wondering if the same recipe could be used to make a cake instead?

  5. Hi,
    I tried this recipe as a cake but didn’t get good results. Outer crust was fine but inside it was uncooked & sticky. I used melted ghee instead of oil. But while mixing everything finally, it became a thick batter, I think ghee solidified again due to cold winter temp (I melted it before using). I used a measuring scale for all things. I used khandsari in place of sugar and since it is less sweet I increased it to 100g. Cake pan was 5 inch round pan. Any idea what might’ve gone wrong??

    I posted this query just few min back also but had a server problem upon submission, hence writing again.

    • ruchi, even if you use melted ghee and it solidifies, then too it should not cause any issue. as when baking a few cakes, even i have faced this, but the cake has turned out good. the batter is not thick. so here i guess, some more water can be added. but even if the batter is thick, the cake or muffins should turn out with a nice texture. i presume the batter here is cooked, but looks sticky. this is due to the leavening not happening in the batter properly. there can be two issues here. one is the freshness of baking powder. and the second one is too much of mixing, which has causes gluten to develop in the batter. both can lead to a cake not risen or well risen and have a dense doughy texture. for whole wheat flour and eggless cake batters always avoid mixing too much. also mix with light pressure coming from the hands.

      yes sometimes, we do have technical errors. but i can see your comment and hence replied to it.

  6. Hi Dassana.
    Have made these a few times and we all love it. Made them for dussehra function in the society and frosted them with a lemon cream cheese frosting and they were sold in no time.

  7. Can small steel containers, lined inside with aluminium foil, be used for making muffins in pressure cooker?
    Also, can cakes be made from muffin’s recipe & vice-versa?

    • i think you can. but then you have to line the foil very neatly. otherwise the cake batter seeps outside the lined foil and there won’t be a neat look & finish on the muffins from outside. you can also use idli pans. here the muffins will be in shape of idlis. actually it depends on the recipe. from some cake recipes muffins can be made. but i think to prepare cake from a muffin recipe is a bit tricky.

      • Idli pans is a wonderful idea! More so because our idli pan hasn’t been put to use since forever… Shape isn’t much of an issue with us; in fact, then the muffins can be packed in greater numbers in small tiffins

  8. Hi. Cake looks yum. Can the measurements be doubled?
    Also, can this batter be used to bake a regular cake instead of in muffin liners?

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