Bright and fluffy lemon muffins are easy to prepare from scratch in only 40 minutes. They’re made with healthier whole wheat flour, and are eggless for a completely vegan muffin recipe. Here I share my step-by-step instructions with photos to make delicious sweet and tart lemon muffins for breakfast or a snack!
Table of Contents
About These Lemon Muffins
This easy recipe was developed on a whim one day when I was really craving something lemony. With just a handful of pantry staples I was able to whip up soft and delicious lemon muffins full of lemon flavor in under an hour.
In the recipe I have used olive oil, which creates a rich and smooth batter. And pairs great with the vibrant lemon citrus flavor! Since there are no eggs, butter, or dairy needed my simple recipe also happens to be completely vegan-friendly.
Making these muffins are pretty easy. You only need to sift the dry ingredients and then mix it in a lemon water solution. No stand mixer and no electric beater is required. All you need is a wired whisk to make the batter.
I’ve tested and tweaked this eggless lemon muffins recipe to be just right, and I am confident you’ll love it as much as I do!
How to Make Lemon Muffins
Prep and Make Lemon Solution
1. Line a muffin pan/muffin tin with muffin liners or muffin cups. You can also grease the pan with oil instead of using muffin liners.
2. Preheat the oven to 356 degrees Fahrenheit (180 degree Celsius). Rinse and dry a large lemon. Then zest the lemon with a zester or grater.
Only remove the yellow or green part of the peel and not the white. Set the lemon zest aside.
3. Halve and juice the lemon, straining out the seeds. You want ¼ cup lemon juice in total.
4. Add the juice to a mixing bowl or pan.
5. Now add ½ cup raw sugar to the lemon juice. You can swap raw sugar with white granulated sugar or muscovado sugar.
6. Stir, and then add ½ cup water.
7. With a wired whisk or spoon stir well, so that all of the sugar is dissolved within the lemon solution.
8. Add ¼ cup olive oil. You can also use softened butter (dairy or vegan plant-based spread) instead of oil or any other neutral flavored oil.
9. Whisk the oil briskly for 2 to 3 minutes into the lemon mixture until thoroughly combined.
Note that I have not added vanilla extract, but if you prefer add about ½ teaspoon vanilla extract at this step and mix well.
Sift Dry Ingredients
10. Now add 1 cup whole wheat flour (leveled, 120 grams) and ½ teaspoon baking powder in a sieve placed over a bowl or plate.
I am not a fan of baking soda and it is not needed to get a nice rise on the lemon muffins. However, for a more cake-y texture you can add ¼ teaspoon baking soda to the dry ingredients.
Note: You can use the Indian whole wheat flour (called atta) or the regular whole wheat flour and even whole wheat pastry flour in the recipe. If you are not a fan of whole wheat flour, then swap with all-purpose flour or pastry flour.
11. Sift the dry ingredients.
12. Then add the dry ingredients and 1 to 1.5 tablespoons of the lemon zest to the wet ingredients.
Make Muffin Batter
13. Stir together with a whisk, but use a gentle touch.
14. Everything should be mixed very well, but you do not want to over mix. Because there are no eggs in this recipe, the fluffiness comes from the combination of acid (lemon juice) and baking powder.
Keep in mind that if you blend too much the batter will fall flat when baked.
Bake Lemon Muffins
15. Pour the batter into the muffin liners to fill ⅔ of the way.
16. Bake the muffins in the preheated oven for 20 to 25 minutes. You can also bake them in a convection or microwave oven in the same amount of time.
But be sure to check them after 18 minutes to make sure they don’t over bake. To test for doneness insert a toothpick or bamboo skewer in the center of a lemon muffin. It should come out clean if they are completely baked.
17. After 4 to 5 minutes rested in the tin, transfer the lemon muffins to a wire rack to cool. From this recipe, you will get 8 medium sized muffins.
18. Serve these egg free and vegan lemon muffins as a sweet snack or dessert. You can also pack them in a lunch box as a sweet side snack!
Helpful Tips
- Lemons: Feel free to use any variety of lemons. You can also make these muffins with limes.
- Oil: Swap the olive oil, with a neutral flavored oil. Alternatively for a vegetarian muffin, you can use softened butter.
- Flour: If you like add all-purpose flour instead of whole wheat flour for a more lighter and softer crumb. You can also use regular whole wheat flour, whole wheat pastry flour or the Indian atta flour that is used for making roti to make these muffins.
- Lemon glaze: If you prefer you can choose to frost these tangy sweet muffins with a lemon glaze icing. This is the recipe I follow: In a small bowl mix together ¼ cup confectioner’s sugar (or powdered sugar) with 1 tablespoon lemon juice and ½ teaspoon lemon zest. For a slightly thinner glaze, add 1 to 2 teaspoons more lemon juice. Drizzle this lemon glaze on the muffins.
- Scaling: The recipe can be scaled to make a smaller batch of 4 muffins or larger batches of 16 muffins or 24 muffins or more.
FAQs
I prefer whole wheat flour for a healthier muffin and delicious crumb, but you certainly can use all-purpose flour or pastry flour instead.
Yes, if you are not adhering to a strict vegan diet you can use melted butter or ghee in place of the olive oil. Or, to keep the recipe vegan, simply use your preferred melted dairy-free plant-based butter alternative.
Lemon muffins will keep well for at least a week in the refrigerator. Store in an airtight container and keep in the fridge.
Definitely. As-is this lemon muffin recipe yields 8 treats. Double the ingredients to make 16 muffins, or triple to make 2 dozen (24) lemon muffins.
More Eggless Muffins To Try!
Cake Recipes
Dessert Recipes
Dessert Recipes
Dessert Recipes
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Lemon Muffins (Eggless, Whole Wheat)
Ingredients
- 1 cup whole wheat flour – leveled – 120 grams
- ½ teaspoon baking powder
- ½ cup raw sugar or white sugar – 80 grams
- ½ cup water
- ¼ cup olive oil or any neutral oil
- ¼ cup lemon juice – juice extracted from 1 large lemon or 2 medium lemons or 3 medium limes
- 1 to 1.5 tablespoons lemon zest
Instructions
Preparation
- 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 or 356 degrees Fahrenheit.
- Halve the lemon and squeeze it to get its juice. You should get about ¼ cup lemon juice. Do measure the juice quantity as ¼ cup is required for this recipe.
Making Batter
- Take the lemon juice in a mixing bowl or pan.
- Now add the raw sugar to the lemon juice.
- Add water. With a wired whisk begin to stir so that all the sugar granules are dissolved in the lemon solution.
- Add olive oil. With a wired whisk stir briskly for 2 to 3 minutes so that the oil is mixed evenly with the lemon juice and sugar solution.
- Now take a plate or tray. Place a sieve on it. Add whole wheat flour and add baking powder.
- Sift the dry ingredients onto the tray and plate.
- Now add the dry ingredients to the wet ingredients. Also add 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 up-to ⅔.
Baking Lemon Muffins
- Bake the 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 toothpick or bamboo skewer 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.
Notes
- The recipe works with any variety of lemons. You can also make it with limes.
- In place of olive oil, you can use a neutral oil. For a vegetarian option, you can use softened butter.
- All-purpose flour can be swapped with whole wheat flour for a more lighter and softer crumb. You can also use the regular whole wheat flour, whole wheat pastry flour or the Indian atta flour that is used for making roti.
- The recipe can be scaled to make 16 muffins or 24 muffins or more.
- You can also choose to frost these muffins with a lemon glaze icing. To make the lemon glaze mix ¼ cup confectioner’s sugar (or powdered sugar), 1 tablespoon lemon juice and ½ teaspoon lemon zest in a bowl. For a slightly thin consistency, add 1 to 2 teaspoons more lemon juice. Then drizzle this lemon glaze on the muffins when they are cooled.
- Add ½ teaspoon vanilla extract to the lemon solution if you prefer.
Nutrition Info (Approximate Values)
This Lemon Muffins post from the archives (July 2015) has been republished and updated on 8 October 2021.
Not adding baking powder why
No need
𝙃𝙞, 𝙘𝙖𝙣 𝙄 𝙢𝙖𝙠𝙚 𝙡𝙚𝙢𝙤𝙣 𝙘𝙖𝙠𝙚 𝙧𝙖𝙩𝙝𝙚𝙧 𝙩𝙝𝙖𝙣 𝙢𝙪𝙛𝙛𝙞𝙣𝙨 𝙛𝙧𝙤𝙢 𝙩𝙝𝙚 𝙧𝙚𝙘𝙞𝙥𝙚?
Yes you can try.
Hi Dassana,
I tried the lemon muffins today morning by halfing all the quantities. The batter was quite dry so added more water and sugar to make it to pourable consistency. I could make 5 muffins out of it.
Since I used only 1/4 TSP of baking powder, Could that be the culprit for uncooked muffins. While the muffins were baking, they did rise forming a dome shape but then sank once out of the oven. The bottom of the cup cake liners was all brown though.
hi jas
1/4th teaspoon of baking powder is fine for muffins made with 1/2 cup of flour. muffins sunk when the batter is mixed too much or if the oven temperature is very high. another reason is opening the oven door too many times. for both cakes and muffins always open the oven door after 3/4th of the baking is done. so these could be the reasons. adding water depends on the texture of flour. some flour varieties need more water to be added. so in any baking recipe with whole wheat flour, you can always add less or more of the liquids depending on the batter consistency mentioned in the recipe. hope this helps.
Also I used zest of lemon and juice of lime. The taste has turned out to be bitter anD tangy
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 baked at 180 degree for around 30 mins
fine. temperature is okay and even timing is fine.
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.
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.
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.
Welcome Suchitradharpure. Thanks for your kind words. Glad to know that recipes are coming out very well.
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.
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?
thanks nandita. i am not sure if the batter can be used to make cake as this muffin batter is on the thinner side. you will need to give a try, but i do not know how the final result will be.
Hi! I just baked this recipe in a loaf tray and it came out perfectly!
Sheerja, glad to know this.
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.
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.
thank you lopamudra for this feedback. nice to know and i am sure lemon cheese frosting would have been so good on the lemon muffins.
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
welcome ruchi. yes it can be packed in more numbers.
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?
anusha, i am not sure of doubling the measurements. but you can make a regular cake.
Hello ..can you plz suggest me what kind of muffin mould to b used for OTG
i use a muffin tray made from aluminum and they work well. i also have a non stick one. even the non stick one is good. but with non stick you have to be careful as nothing should scratch its surface. also for both aluminium and non stick you can always use paper muffins liners.
Looks yummy 🙂
Thank You for such a simple recipe, I am a beginner in baking, the muffins turned out to be nice lemony ones.
thank You for such great recipes, these are the inspiration for the amateur Bakers like me.
pleased to know this pratishtha 🙂 thankyou for your kind and positive words.
Hi
Nice recipe.. one quick question.. will reducing sugar affect the texture of cake.. Hw much sugar can I reduce in a baking recipe. .
savitha reducing sugar would lessen the sweetness in the cake so it’s upto you. hope this help’s also to a some extent it may impact the texture of the cake.
Hey loved the recipe.. Can i use jaggery in place of sugar ???
yes you can add jaggery.
A novice baker, looking for quick bake recipes , chanced upon your site n tried the eggless banana cake, eggless orange cake with jaggery , will be trying the lemon one today! Awesome recipes both the cakes turned out moist , not too dense , not too sweet! Thnx for posting these recipes loved them!!
Shubhi
thank you shubhangi. pleased to know. do give the feedback on the muffins as well. happy baking 🙂
Hello
I tried this recepie in muffinliners only but instead of one I stacked 4 liners . it came out well. Can u pls share the recepie of royal icing?? And can we substitute icing sugar with any thing?
thanks anjana for the feedback. you can use powdered sugar also instead of icing sugar. honey also can be used. depends upon the icing that you are making. have taken a note of royal icing recipe.
Hi…
I have muffin cups but not mould… Can I try this recepie in a baking tray with cupcake liners on it??
anjana the cup cake liners without moulds may turn flat or the batter might spill. instead bake them in a small loaf pan. hope this help’s you.
I love all your recipes. They just work wonderfully for me. Keep up your good work
thankyou jayashree 🙂 and you are welcome.
Hello, can I use the same batter for baking a cake rather than cupcakes.
you can try. i have not made a cake or loaf. but the recipe should work.
I tried the batter for making a cake and it turned out to be perfect. I had always struggled for a perfect lemon cake recipe, finally I have found one. Thank you so much. 🙂
thanks a lot nikita 🙂
What size cake tin would I need to use if I want to make it as a cake?
7×4 inches pan will work for the proportions mentioned in the recipe.
Hi,d muffins just taken out of the oven. I cudnt wait for it to cool down.took a bite. The inside is very soft . Not like cake crumbly way. Somethng more lyk lil undone. Should i bake for more time? Its a bit too lemony 🙂 i like that though.
anisha, yes bake for some more time. it should not be very soft.
Can I bake the muffins without muffin pan??
sallu, then you will have to make the cake. you need muffin pans.
Dassana, in addition to my earlier comment, I would like to mention that the colour of the muffins were creamy not dark and the batter was not entirely liquid, it was slightly thick, not of flow consistency. Followed your measurements to the T and used whole wheat flour.
And mine got done in 8 mins at 160 C.
the thickness or thinness of batter depends on the type and quality of flour. you can add some water (a few tbsp) to get a flowing consistency. 8 minutes is too quick. could be the temperature in your oven must be high. its always good to calibrate the oven tempeature. meaning check at 160 degrees celsius setting the oven really has 160 degrees celsius temperature. there are thermometers available in the market. on the web you will find articles on how to calibrate the oven temperature.
hello Dassana, I made the muffins today morning and they were absolutely perfect. Though I could get only 5 muffins from this receipe. Reason could be that I filled it to the brim in each muffin liner?
I wOuld like to request you for a receipe that supports 16 muffins. That way I can bake more.
More than anything I would say that you are an inspiration to me. I’ve started baking only because of your receipes. Else, baking was a disaster and would never get it right!! ThNk you very much.
thank you very much gayathri. glad to know 🙂 i do not make 16 muffins as in my oven, a 12 or 16 bowl muffin tray cannot be accommodated. i have a 18 litre oven, so there is no space on bottom or on top to even keep two 8 bowl muffin pans. when i upgrade to a larger oven, then i will add a recipe having more quantities of muffins.
Hello, tried muffins for the first time. ….and the results were fabulous. ….All credit goes to you for making it…..thanks
thanks chaavin for the positive review on the muffins.
You are a blessing truly!
I always bake cakes at home for special occasions, the usual ones with eggs, it’s kind of a tradition in our family by now.
My father suffered a heart attack last year so he can’t have eggs anymore, I was so upset that I won’t be able to bake cakes for him anymore.
You see I was of the school of thought that egg less cakes just don’t work, and I had had so many failed experiences previously, that I had given up hope completely.
Enter you to the rescue.
Now I regularly follow your recipes and most of them come out well.
I literally have no words to thank you.
Just thank you just doesn’t suffice!
thank you very much neha for your kind words and also for sharing your experience. i can imagine how it must have been for you when your dad was not well. a similar incident had happened with my dad too. but he is good now.
eggless cakes do work. i have tried many recipes and if you get the knack of knowing which ingredient to substitute for eggs, you can become really good at eggless baking. not that you will not have disaster. but you will keep on learning. many years back even i would bake with eggs and i also had the same feeling like yours. but its changed now 🙂
Hi dassana,
Can i bake this in a cake tin, as I don’t have cupcake moulds/muffin tin? Will the recipe work in a large single tin?
hi harinee, you can make in one single pan or tin. baking time may vary.
I used all ingredients with the same measurements, but somehow the dough was very thick & had to use my hands to put the batter in the moulds..& the end result was hard muffins 🙁
for 1 cup of atta, 1/2 cup water works well and gives a smooth flowing batter. so i am not sure what must have goes wrong. did you use the correct measuring cups or the correct weight measurements. batter is not thick but a flowing one.
Thank you for sharing all the recipes! With the exception of the Sponge Cake ( sorry about that!) all the recipes I’ve tried are always funtastic! And I’m trying many vegan recipes, but yours are always the best! Even the mixed of flavours live chocolate and lime are absoluty amazing! Thank you for the sharing! Surely has help me being a better vegan 😉
welcome elsa. glad to know this. thanks for sharing positive feedback on recipes.
Thank you i am from bali and vegetariant . so this resipe is help me how to make cake and muffins.
welcome ida. nice to know this.
Hello Mam,
Your recipes have motivated the chef in me I swear :p cooking has got soooooooooooo much easier with your descriptions, despite being a Non vegetarian I’ve fallen in love for the wide variety of veg recipes.
I need some help regarding baking though, I used to bake in a microwave until now but since I’ve shifted to a new city I don’t have much options as of now, all I have is an Electric Rice Cooker and a Toaster oven I have a small query can I follow your recipes as it is and bake in a Toaster oven? It has the time function and a function which lets you select the element to be heated (top/bottom or both) just no temperature settings would that work?
thanks a lot anshul. i think you can bake in the toaster oven. but since no temperature is mentioned, just keep a check. if the temperature is high, then the muffins can get baked too quickly and vice versa. also depending on the space in the oven, you can select the elements to be heated. meaning if the muffin or cake pans are too close to the top heating element, then select the bottom heating element only and vice versa.
Problem solved, thanks 🙂
Again a great recipe. I just loved your muffin’s. I am a bit confused how much to pour batter in moulds as everytime i try my batter get’s overloaded & comes out. Please recommend so that my muffin’s when cooked looks like your’s.
thanks sonam. usually i add fill the muffin cups till 3/4th or a bit more than 3/4th, depending on the batter consistency.
Hi Dassana,
I just tried this lemon muffin. It turned out awesome and pushed me to write here to appreciate your efforts and recipes. I personally don’t like the eggy flavor in cakes, hence, always in a search of reliable egg less recipes. I recently started following your recipes and tried banana cake, orange cake and now lemon muffin. I loved it.
Thanks again for sharing this wonderful recipes. God bless.. 🙂
My eyes are glued to your site for more recipes full of awesomeness..
One more request: can you post your picture somewhere on your site. I would love to see my champ chef. thanks!
thanks a lot gurpreet. good to know 🙂 there is a pic of me on the about page. also you can see my pic on pinterest.
I made those corn sandwiches recently i added parmesan cheese in it , it brings such a amazing flavor to the sandwich
thanks riya for letting me know. i haven’t yet used parmesan cheese. but got to try now 🙂
Hello
I tried this recipe today with all purpose flour. I cant say i am completely happy with the output. The muffins were sticking in throught though they were nt raw. Also the colour ws pure cream, not even a slight tint of brown 🙁 even after grilling them.
you grilled them or baked them? also did you cool the muffins on a wired rack? sugar in muffins or cakes attracts moisture and hence the cake becomes sticky. the cake or muffins should not be kept in the pan till its cooled or even warm. just after 4 to 5 minutes remove from the pan and place it on a wired rack to cool. the condensation in the pan will make the muffins sticky. also if the muffins are kept in an air tight box, before they are cooled completely, then they will get sticky. with all purpose flour the color will be lighter.
Thanks easy
welcome daksha
Hi,
Just came across this recipe and it looks YUM!
Wanted to know, is an OTG better for baking or a convection microwave? I’m in the process of finalizing one. Since you use both, thought you’ll know better.
Regards,
Prerna.
OTG is better. my personal opinion based on experience. the baking is even in an OTG.
I just saw how many readers are asked u about baking muffins in cooker. I will defenetly try it in cooker n let u know. By the way I tried basic chocolate cake, mawa cake, banana cake, basic vanilla cake, apple upside down cake in cooker. time varies from cake to cake. You should keep on checking after 25 to 30 mins or so. This is for your information Dassana.
thanks again sushma and i am amazed you have made all these eggless cakes in a pressure cooker 🙂
i really appreciate your suggestions on baking in a cooker. it will help readers for sure.
Hi dassana. Thank u very much for your hard work coz we r getting the fruit of it. I made basic chocolate cake but I baked it in cup cake maker. It came out so soft. I have tried so many of your eggless cakes. But I baked it in a cooker as I don’t have otg. This is for your readers. Keep up the good work n god bless you with health n happiness.
thanks a lot sushma. also thanks for sharing your suggestions. it will help the readers.
Hi Dasanna, great recipe just wanted of the baking instructions are same with microwave? ?
if convection mode of the microwave oven, then yes its the same instructions.
picture itself shows how soft it is..I will try this definitely
thank you priya. i will email you shortly 🙂 things too hectic here.
Hi
Your muffin receive really seems to b easy will try but one querry can I make it gas cooker if yes then pls let me know the procedure
Thanx
yes you can make in a gas cooker. do it the way you have been making cakes previously in the gas cooker. i cannot help here as i have never used a gas cooker. also cannot tell the time.
all baking (cake and muffins) recipe you use oil, i do so.. cake is so moist is there way to completely discard oil with milk by the cake taste good, i taste very little portion of it.. as i see too much moist i’m not able to eat more.. by the way i’m not health conscious
some oil helps in making the cakes softer. some fat is required in cake or muffins. you can get rid of the oil but then you will have to add some ingredient which will make the cake softer like curd or milk. but just one thing, don’t add too much as then the cake or muffin may get the taste of curd or become too milky in taste. yet i would still suggest adding 2 to 3 tbsp oil.
Thank you by the way yesterday i tried white bread recipe.. dough proof very well actually i put in direct sunlight at afternoon dough rise in a hour you should try this, and bread is baked very well crust looks harder but when i check this morning it’s softer, texture and taste same as bakery bread, thank you very much. From now on i’m not gonna buy bread from bakery. thanks to you
thanks for sharing this tip hercules. home made bread is always better 🙂
Hi dasanna.. I just thought of trying it. Out.. Have just put them for baking.. But you know what the batter din have a pouring consistency.. It was very thick like you can drop a spoon full.. Should I have added water.. Now they are baking.. Let’s see
no issues sweta. even if the batter is thick, its fine. after reading your comment, i realized that i have not added one ingredient which is water. apologies for that. i have updated the recipe now. but even thick batter muffins turn out well. since i have made muffins with thick batter also. let me know how it goes for you.
Hi dassana.. They were okay.. They did rise but next time I will try with water. They were good to taste
thanks for letting me know sweta. i was thinking and a bit worried too. glad you replied. i can have a good night sleep now 🙂
Hi Dassana, I just wanted to ask whether these muffins and the banana & orange muffins you have previously posted could be made with plain flour instead of whole wheat flour?
If so, would you kindly suggest if any other ingredients in the recipe would change as well?
If there are any changes would you be kind, to list the ingredient & the quantity of changes for each muffin recipe, the lemon, the banana and orange muffins, I want to make all three recipes in the very near future, once you have confirmed any changes to the ingredients.
Thanking you in advance. . .
Dee!
hello dee, just use the same amount of all purpose flour as the whole wheat flour for all the three muffin recipes.
So everything else in all 3 recipes would stay the same even when using AP flour?
Dee
yes dee.
Hi,
Should the batter be that liquid?
yes it is liquid in this recipe 🙂
Dear Dassana,
Recipe looks easy and yummy. Would love to try it. Only problem is i don’t have oven/OTG/microwave. Any sugesstions for making muffins without them?
thanks apurva. these muffins need an oven. would be difficult to make them in a pressure cooker or in a pot.
Nice recipe. But I dont have oven. Pls suggest another option. As cake and muffins are ffavourite in our family. I always follow ur recipe.
you will need an oven for this, uma. the batter is liquidy and thus will be difficult to bake in a pressure cooker.
Mam can u tell u me which brand of oven and microwave u use? Becoz I’ll be going to buy a new oven n microwave..
i have philips OTG and microwave oven which has both convection and grill option is IFB brand.
Thanku mam…
welcome suvidha
The muffins look really good….cant wait to try them……jus one query – which brand of olive oil do you use ?
the one which i have used in this recipe is musa brand.