Description
Delightfully soft and tangy eggless lemon muffins that are perfect for breakfast or a light snack. These muffins are moist, fluffy, and bursting with fresh lemon flavor, made without any eggs.
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 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the muffin cups.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
In a separate bowl, whisk 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 them 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.
Transfer the muffins to a wire rack to cool completely before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes