These Egg-Free Lemon Muffins are a delightful treat, bursting with fresh lemon flavor and studded with chocolate chips. Perfect for those looking for an easy and delicious muffin recipe, these muffins are made without eggs, making them suitable for those with egg allergies or dietary restrictions. The combination of lemon zest and chocolate chips creates a unique and irresistible flavor that’s sure to be a hit with everyone.
Why You’ll Love This: These muffins are incredibly easy to make, using simple ingredients you likely already have in your pantry. The fresh lemon zest adds a bright, citrusy flavor that pairs perfectly with the sweetness of the chocolate chips. The muffins are moist, fluffy, and have a delightful crumb. Plus, being egg-free, they are suitable for a variety of dietary needs.
Perfect Occasion: These Lemon Muffins are perfect for breakfast, brunch, or as a snack any time of the day. They are great for family gatherings, potlucks, or as a quick treat to bring to work or school. These muffins are also ideal for baking with kids due to their simple and straightforward preparation.
Decoration Tips: For an extra touch of elegance, you can drizzle a simple lemon glaze over the top of the muffins once they have cooled. To make the glaze, mix powdered sugar with a little lemon juice until smooth. A sprinkle of powdered sugar or a few additional chocolate chips on top before baking can also enhance their visual appeal.
- Ingredients:
- 80g erythritol or sugar
- 1 tbsp lemon zest
- 1 tsp baking powder
- 50ml light vegetable oil (such as sunflower or olive oil)
- 140ml milk or plant-based milk
- 150g wheat or oat flour
- 3 tbsp chocolate chips
Instructions:
- Preheat the Oven:
- Preheat your oven to 180°C (350°F). Line a muffin tin with paper liners.
- Mix the Wet Ingredients:
- In a medium bowl, combine the vegetable oil and milk. Whisk until well combined.
- Combine Dry Ingredients:
- In a large bowl, mix together the erythritol or sugar, lemon zest, baking powder, and flour.
- Combine Wet and Dry Ingredients:
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
- Fold in the chocolate chips until evenly distributed.
- Bake the Muffins:
- Divide the batter evenly among the muffin liners, filling each about two-thirds full.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and Serve:
- Allow the muffins to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Enjoy these delicious and easy Egg-Free Lemon Muffins, a perfect treat for any occasion!
