Sometimes you just don't feel like getting complicated with exotic ingredients and 10 different types of nuts that you only have to look pretty in jars on the shelf. Sometimes you want something straightforward – something that smells of home, but not of boredom. Egg-free and dairy-free lemon muffins, with Greek yogurt (plant-based, of course), full of flavor and surprisingly rich in protein.
You lemon muffins are exactly that. Refreshingly simple, surprisingly nutritious, and so soft that your taste buds will want encore after encore. And because we know your life is complicated enough without separating egg whites from yolks, we made them egg-free. And cow-free – yogurt is plant-based.
Divine lemon muffins
Lemon muffins are like a good comedy with a British accent – slightly spicy, always fresh and with just the right balance of sweet and sour. In a world where we are bombarded with “superfoods” and “miracle ingredients” every day, lemon is the true anti-heroine: humble but effective. It adds character, awakens the taste buds and elevates muffins from average to extraordinary. lemonlicious ecstasy. Plus, your apartment will smell like a sunny terrace in the Amalfi Coast breeze after baking. So why would you want to bake anything else?
Lemon muffins
Ingredients
- 20 g self-rising flour (if you're interested in DIY – read the notes below)
- 180 ml of plant-based Greek yogurt (soy is the winner on the protein scale)
- 60 ml fresh lemon juice (about 2 lemons) + grated zest of one lemon
- 130 g sugar (white, brown, coconut – as long as it is crystalline)
- 80 ml light olive oil (or rapeseed oil)
- optional: 5 ml vanilla extract (or ½ teaspoon almond extract) Ingredients for the glaze:
- 60 g powdered sugar
- 15 ml of lemon juice
1 cup flour
Directions
- Preheat the oven to 180°C (that's a moderate 350°F for our overly-lazy readers). Prepare a muffin tin (12 wells), line with muffin cases and lightly oil.
- In a large bowl, mix together the yogurt, oil, lemon juice, zest, sugar, and vanilla (if using). If you're using plain plant-based yogurt, you can add a little more character with this extract.
- Using a rubber spatula, gently fold in the flour until you have a smooth, thick batter. Don't overdo it here.
- Divide the mixture between 12 molds. Evenly!
- Bake for 22–25 minutes, until the tops are golden brown and a toothpick test comes out clean.
- Let them cool on a wire rack for at least an hour.
- Glaze for extra oh la la: In a bowl, mix the powdered sugar and lemon juice until you have a shiny, smooth mixture. Pour over the cooled muffins and add a pinch of lemon zest if desired.
Notes for the curious:
- Flour: Don't have self-rising flour? Don't panic: take 1 ¾ cups of plain white flour and add 3 teaspoons of baking powder.
- Yogurt: You can also use plain Greek yogurt (if you're not vegan), or vanilla-sweetened yogurt if you're in a sweeter mood.
- Sugar: Crystal is the law. Coconut will make the muffins browner, but hey – rustic is in fashion right now.
- Storage: Refrigerator, closed container, 4 days. If they stay. Which is theoretically possible, but practically… doubtful.
Let's finish with lemon (and style)
You muffins They are the answer to a question you may have never asked yourself, but you will after your first bite: "Why would I ever bake anything with eggs again?"
They're light, juicy, and versatile enough to be at home at Sunday brunch or on a Thursday afternoon with Netflix. And lemon juice - a natural dose of vitamin C, if you've already forgotten to take that multivitamin in the morning.
