Lemon Muffins Recipe (Eggless) by Liz Nord

This is my oldest daughter’s all-time favorite muffin recipe! You can add 1 tablespoon poppy seeds or ½ cup nuts or ½ cup blueberries for variety.

1 ½ tablespoons grated lemon rind

1 ½ medium lemon, squeezed

2 cups unbleached all-purpose flour

1 heaping teaspoon baking powder

1 teaspoon baking soda

¾ cup sugar

½ cup water

½ cup lemon yogurt

4 teaspoon oil

Preheat oven to 375 degrees. Lightly butter twelve 3 ½ to 4-ounce muffin cups.

In a large bowl combine all ingredients and stir until combined. It will be a little thick, but moist.

Spoon out batter into prepared muffin cups, filling half full.

Bake 15-20 minutes or until a tooth pick comes out clean.

Cool for 10 minutes before removing.


This is a recipe I found in the book Bakin’ Without Eggs by Rosemarie Emro. Please pass it along. Thank you!

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5 Comments (+add yours?)

  1. Kirsten Belanger
    Apr 08, 2011 @ 07:21:13

    How long do you bake? They sound great!


  2. Half Assed Kitchen
    Apr 08, 2011 @ 09:50:36

    I love that cookbook. Thanks for sharing!


  3. laci512
    Apr 08, 2011 @ 19:40:23

    Thanks so much for sharing another super yummy sounding recipe. I just love when I see that you have posted another recipe. I have tried several and they have all turned out great.


  4. Liz
    Apr 09, 2011 @ 07:39:31

    Thanks, Half Assed Kitchen and Laci!

    Laci, I’m glad the recipes have turned out well for you! This recipe is also really good with a confec. sugar/lemon juice mix glaze, but not needed.


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