Butter-free lemon muffins are soft and fragrant treats, perfect for a light breakfast, a healthy snack, or to accompany a cup of tea. Thanks to sunflower seed oil instead of butter, they are lighter but without losing taste. The juice and zest of lemon give an irresistible aroma and a fresh, delicate flavor, while potato starch makes the dough even softer. They can be prepared in a few minutes, with simple and wholesome ingredients you always have at home.
These muffins are also ideal for those looking for a dairy-free dessert suitable for the whole family. Try them, and you’ll see: they become one of those recipes you never abandon!
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- Difficulty: Very Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 12 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, All seasons
Ingredients
Ingredients for butter-free lemon muffins
- 2 eggs
- 4/5 oz granulated sugar
- 4 tbsps sunflower seed oil
- 1 lemon (grated zest)
- 1/4 cup lemon juice
- 1 1/4 cups all-purpose flour
- 1/3 cup potato starch
- 1 tsp baking powder
Tools
- Mixer
Steps
Steps to make butter-free lemon muffins
In a bowl, crack the eggs and add the sugar.
Mix vigorously with a hand whisk or an electric mixer until the mixture becomes light and frothy.
Add the sunflower seed oil and continue mixing.
Grate the lemon zest and squeeze the juice, then add both to the mixture.Sift the flour, potato starch, and baking powder directly into the bowl.
Mix until you get a smooth and homogeneous batter without lumps.Distribute the mixture in paper liners placed in a muffin tin, filling them 2/3 full.
Bake in a preheated static oven at 350°F for about 18-20 minutes. Always do the toothpick test!Let them cool on a rack before serving. If you like, sprinkle with powdered sugar!
Tips and Variations
You can add white chocolate chips, poppy seeds, or a handful of chopped almonds to the batter.
If you prefer, you can use corn oil instead of sunflower oil.
For an even lighter version, replace sugar with erythritol or another natural sweetener.
Add a teaspoon of vanilla extract for an even more fragrant note.
Storage
Butter-free lemon muffins keep perfectly for 2-3 days at room temperature, stored in an airtight container or under a cake dome. You can also freeze them once cooled and thaw them as needed at room temperature or for a few seconds in the microwave.
FAQ (Frequently Asked Questions)
Can I use whole wheat flour?Yes, but the result will be less soft. I recommend replacing at most 50% of the all-purpose flour with whole wheat flour.
Are they good with bottled lemon juice?You can use it in an emergency, but fresh lemon gives a much better aroma and flavor.
Can I use yogurt in the batter?Yes! You can add 2 tablespoons, slightly reducing the amount of lemon juice or oil.
Can I make them as mini muffins?Sure! Reduce the baking time to 10-13 minutes and always check with a toothpick.
