Eggless Classic Lemon Muffins

Total time40 min

Prep time15 min

Cook time20 min

4.6

(22)

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Ingredients

12 servings

For the muffins

2 cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup granulated sugar
2 tbsp lemon zest (from about 2 large lemons)
2 large eggs
Chef's tip
For each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies.
1 cup sour cream
⅓ cup vegetable oil
3 tbsp fresh lemon juice
1 tsp vanilla extract

For the glaze

1 cup powdered sugar, sifted
2–3 tbsp fresh lemon juice

Instructions

1
Preheat the oven to 400°F (205°C). Line a 12-cup muffin tin with paper liners or grease each cup well.
2
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Add the granulated sugar and lemon zest, then rub the zest into the sugar with your fingertips until the mixture is fragrant and slightly clumped, about 30 seconds.

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