Gluten Free Lemon Muffins
Delightful gluten-free lemon muffins that capture the essence of autumn with their moistness and bright citrus flavor. Easy to make and perfect for cozy gatherings.
Ingredients
Dry Ingredients
- 1.5 cups gluten-free all-purpose flour Sift for a fluffier texture.
- 0.5 cups granulated sugar Can substitute with coconut sugar, honey, or maple syrup.
- 1 tablespoon baking powder
- 0.5 teaspoon salt
Wet Ingredients
- 1 cup milk (or a milk alternative) Almond, coconut, or oat milk works well.
- 1/3 cup vegetable oil (or melted coconut oil)
- 2 large eggs Use room temperature for better mixing.
- 1 zest of 1 lemon Fresh zest enhances flavor.
- 1 tablespoon lemon juice
- 0.25 cups poppy seeds (optional) For added texture and flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
- In a large mixing bowl, whisk together the gluten-free flour, sugar, baking powder, and salt.
- In another bowl, combine the milk, oil, eggs, lemon zest, and lemon juice. Whisk until well blended.
- Pour the wet ingredients into the bowl of dry ingredients. Stir until just combined; be careful not to over-mix.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Place the muffin tray in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the muffins from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Notes
For best results, sift flour and use room temperature ingredients. Muffins can be customized with add-ins like nuts or blueberries.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 22gProtein: 3gFat: 6gSaturated Fat: 1gSodium: 150mgFiber: 1gSugar: 7g
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