These Eggless Lemon Muffins are tender, moist, and bursting with bright lemon flavor and drizzled with a perfectly sweet citrus glaze. Super easy to make with simple ingredients. The recipe includes step-by-step photos and lots of tips.
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).
Ingredients Notes & Substitutions
- Flour: Standard all-purpose flour works best here; skip the cake flour, bread flour, and wheat flour.
- Cornstarch: You can substitute for potato starch 1:1.
- Baking Powder & Baking Soda: Make sure they’re not expired or too old.
- Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Butter: I use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.
- Oil: Vegetable or canola oil – Or any light-tasting oil of your preference.
- Buttermilk: You don’t have buttermilk? No problem!! Check out my recipe for Easy Homemade Buttermilk Substitute [Video].
- Sugar: Regular white granulated sugar o caster sugar.
- Lemons: You will need the juice and zest. Please, no bottled stuff here. Using fresh lemons in these lemon muffins makes a huge difference in taste.
- Vanilla Extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract!
- Lemon Glaze: For the glaze, you’ll need confectioners’ sugar and more lemon juice. This is optional.
Step By Step Recipe Photo Tutorial
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
1 – Mix Dry Ingredients
Whisk the flour, cornstarch, baking powder, baking soda, and salt in a bowl.
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.
3 – Combine Dry & Wet Ingredients
Add dry ingredients into the wet ingredients, then whisk until combined.
4 – Fill the Muffin Pan
Spoon the batter evenly into the muffin cups or liners, filling each one all the way to the top.
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!
Quick Baking Tips
Measure the ingredients correctly. I highly recommend using a kitchen scale.
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.
Additions & Variations
Poppy Seed: Add a healthy dose of poppy seeds to give the muffins a slight crunch. I recommend adding 2 – 3 tablespoons.
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.
Frequently Asked Questions
For an eggless lemon loaf cake, I recommend using my Best Eggless Lemon Pound Cake recipe.
Yes, you can! However, butter adds a surprising amount of flavor, so, if possible, use it.
This could be because your baking powder and or baking soda has expired and are no longer active. It might also be because you’ve opened the oven door too many times while baking, and the sudden temperature change has affected the rise. Last, you want to ensure you’re following the directions accurately and baking for the right time. Underbaking can also cause the that your muffins don’t rise properly.
Storing & Freezing Instructions
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.
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:
- Easy Eggless Banana Chocolate Chip Muffins (Bakery-Style)
- Eggless Baked Apple Oatmeal Muffins
- Easy Eggless Banana Bread Muffins
- Eggless Pumpkin Crumb Muffins
- Easy Eggless Strawberry Muffins
- Browse more recipes…
Best Eggless Lemon Muffins
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.
- 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
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
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