Seed Oil Free Classic Lemon Muffins

Total time40 min

Prep time15 min

Cook time20 min

4.6

(22)

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

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
1 cup sour cream
⅓ cup vegetable oil
Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!