Eggless Lemon Muffins
Deliciously soft and moist eggless lemon muffins with a bright citrus flavor, perfect for breakfast or a light snack.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
Ingredients
2 cups all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup plain yogurt (room temperature)
1/2 cup vegetable oil
1/2 cup milk (room temperature)
1 tablespoon lemon zest (from about 2 lemons)
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
Instructions
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
In a separate medium bowl, mix the plain yogurt, vegetable oil, milk, lemon zest, lemon juice, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently fold together using a spatula until just combined. Do not overmix; the batter should be slightly lumpy.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.