Big Batch Lemon Muffins Recipe

Name: Big Batch Lemon Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups flour, all-purpose; 1 1/2 teaspoons cream of tartar; 1 tablespoon baking powder; 1/4 teaspoon sea salt; 1/4 teaspoon nutmeg ground; 1 1/2 cups whole wheat flour; 1/2 cup wheat germ; 10 1/2 ounces tofu soft silken, drained; 1/4 cup lemon juice; 2 tablespoons liquid egg substitute; 1/2 cup water; 1/2 cup applesauce; 1 cup brown sugar; 1/2 cup corn syrup, light; 1/2 cup grape juice, concentrated white, frozen, thawed; 1 teaspoon vanilla extract; 1 teaspoon lemon zest grated; 1/2 teaspoon cinnamon

Servings: persons

1 1/2 cups flour, all-purpose
1 1/2 teaspoons cream of tartar
1 tablespoon baking powder
1/4 teaspoon sea salt
1/4 teaspoon nutmeg ground
1 1/2 cups whole wheat flour
1/2 cup wheat germ
10 1/2 ounces tofu soft silken, drained
1/4 cup lemon juice
2 tablespoons liquid egg substitute
1/2 cup water
1/2 cup applesauce
1 cup brown sugar
1/2 cup corn syrup, light
1/2 cup grape juice, concentrated white, frozen, thawed
1 teaspoon vanilla extract
1 teaspoon lemon zest grated
1/2 teaspoon cinnamon

1
Preheat oven to 400F (200C).
2
Oil and lightly flour muffin pans.
3
Sift all-purpose flour, cream of tartar, baking powder, salt and nutmeg into a large bowl.
4
Stir in whole wheat flour and wheat germ.
5
Set aside.
6
Place tofu and 2 tablespoons lemon juice in a food processor and blend until smooth.
7
Set aside.
8
In a small bowl, whisk egg replacer with water until foamy.
9
In a medium-size bowl, mix applesauce, brown sugar, corn syrup and juice concentrate.
10
Stir in egg replacer, vanilla, lemon peel and remaining 2 tablespoons lemon juice.
11
Add applesauce mixture to dry ingredients alternately with tofu mixture, stirring after each addition.
12
Fill muffin cups 23 full with batter and lighty dust surface of each with cinnamon.
13
Bake until muffins are light brown and toothpick inserted into center of muffin comes out clean, about 18 minutes.
14
Turn out to cool on a wire rack.
15
Serve warm or wrap and store at room temperature when cool.

616

kcal

Calories

Fat

140

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 1/2 cups flour, all-purpose, 1 1/2 teaspoons cream of tartar, 1 tablespoon baking powder, 1/4 teaspoon sea salt, and more.

Yes, Big Batch Lemon Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Big Batch Lemon Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions