Soft and fluffy, these easy gluten-free lemon muffins are bursting with the refreshing taste of citrus lemon. With a moist crumb that stays tender for days, these muffins make the perfect breakfast or snack for spring or anytime of the year! This lemon muffin recipe is totally dairy-free too, but honestly, no one would know! Bake a batch and freeze to enjoy lemon muffins anytime you want!
Jump to:
- Lemon-Flavored Everything
- Our Favorite Lemon Muffins
- Why This Recipe Works
- Ingredients You’ll Need
- Ingredient Notes/Substitutions:
- How to Make Gluten-Free Lemon Muffins (Step by Step)
- Dish by Dish Tips/Tricks
- Recipe FAQs:
- Other Muffin Recipes You’ll Enjoy:
- Lemon Recipes to Indulge In:
- Easy Gluten-free Lemon Muffins
Lemon-Flavored Everything
Now that it’s springtime and anything with lemon goes, we’ve been indulging in many lemon recipes, include this easy microwave lemon curd, this decadent lemon meringue pie, this creamy no-bake lemon cheesecake, and this super simple lemon yogurt cake.
What’s not to love about lemons? Refreshing, tart, and full of citrusy flavor, it’s no wonder lemon recipes are always a big hit everywhere!
Our Favorite Lemon Muffins
I’ve been testing out a recipe for lemon muffins recently, and after a few tweaks here and there, I’m so happy that I’ve got this recipe down pat!
Inspired by Gluten-Free Palate’s recipe for easy gluten-free lemon cake, I’ve made these lemon muffins that are both gluten-free and dairy-free, but honestly, no one would care!
Why This Recipe Works
What I love about this lemon muffin recipe is just how easy it is to make, and that a batch of these tender lemon muffins are ready is under an hour.
And…..the best thing about these muffins are that they have the most amazing moist crumb that stays soft and fluffy for days! Not kidding. And I have tried quite a few gluten-free lemon muffins, mind you.
Ingredients You’ll Need
Ingredient Notes/Substitutions:
- Sunflower Oil: I used sunflower oil because I always have that on hand. However, you can also use any other neutral-flavored vegetable oil.
- Granulated Sugar: I used granulated white sugar, but you may also use light brown sugar if you prefer. If you are diabetic, I highly recommend that you use Lakanto monkfruit sweetener (a 1:1 sugar alternative that has zero glycemic-index).
- Eggs: If your eggs are chilled, bring them to room temperature by running warm water over them before breaking the eggs and beating them.
- Gluten-Free All-Purpose Flour: I recommend using a high-quality gluten-free all-purpose flour that includes lighter flours and starches (such as rice flour, corn starch, tapioca starch, and potato starch) as that will result in a lighter, fluffier texture. I do NOT recommend using flour blends that include heavier flours such as garbanzo bean flour as that will result in a denser final texture.
- Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps the ingredients to better bind together, so if your gluten-free flour blend does not already include it, make sure to add it in!
- Almond Milk: I love using my 5-minute homemade almond milk, but you can also use other non-dairy milks such as cashew milk, rice milk, sunflower seed milk, or coconut milk. Alternatively, if you are not lactose-intolerant, feel free to use normal dairy milk instead.
- Lemon Juice/Zest: I highly recommend grating fresh lemon zest on the spot before using, and using fresh lemon juice instead of bottled juice for the best flavor.
How to Make Gluten-Free Lemon Muffins (Step by Step)
1. Preheat and Grease
Preheat the oven to 350F and adjust the oven rack to the center position. Grease a 12-cup regular muffin mold with oil or non-stick spray.
2. Prepare Lemon Zest and Juice
Grate the lemons to get the lemon zest and squeeze the juice, removing any seeds.
3. Beat Oil, Sugar and Zest
In a large bowl, combine the sunflower oil, granulated sugar and lemon zest and beat well.
4. Add Eggs, Juice and Milk
Add the eggs, lemon juice, and almond milk to the bowl and whisk for one minute until light and fluffy.
5. Combine Dry Ingredients
Sift the gluten-free flour, salt, baking powder, and xanthan gum (if using) in a medium bowl and whisk to combine.
6. Add Dry Ingredients to Wet Ingredients
Add the flour mixture to the bowl with the wet ingredients and mix well until just combined to get a homogeneous pale yellow batter (the batter will be thick so you will have to spoon it instead of pour it).
7. Transfer Batter to Muffin Mold
Spoon approximately 1/3 cup of the batter into each of the 12 cavities of the muffin mold.
8. Bake Until Golden
Bake the batter for approximately 40 minutes until the muffins are golden brown on top and a toothpick inserted in the middle comes out clean. Remove from the oven once ready.
9. Let Cool Completely
Allow the muffins to cool in the mold for 10 minutes before removing them and letting them cool totally on a cooling rack.
Dish by Dish Tips/Tricks
- Use Fresh Lemon Juice and Zest: In my opinion, nothing beats using the freshest ingredients, and in this case, freshly-squeezed lemon juice and freshly-grated lemon zest will result in the best lemon flavor. I do NOT recommend using bottled lemon juice.
- Let Cool Completely: Allow the muffins to cool for a few minutes in the muffin mold before moving them onto a wire rack to finish cooling. As with all gluten-free baked goods, the interior needs to cool down and finish cooking with the remaining heat (so be patient and it’ll be worth it so you don’t end up with a gummy inside)!
Recipe FAQs:
To store these muffins, place them in an airtight container and store them in the refrigerator for up to 5 days.
Yes, you can freeze these muffins. Simply place them in a freezer-safe container or ziplock bags and freeze for up to 3 months. Let the muffins thaw completely overnight in the refrigerator before eating. Alternatively, if you’re in a rush, you can also warm the frozen muffins in the microwave to defrost them instead.
Other Muffin Recipes You’ll Enjoy:
- Easy Cornbread Muffins (Gluten-Free, Dairy-Free)
- Easy Pumpkin Muffins (Gluten-Free, Vegan)
- Blueberry Cornbread Muffins (Gluten-Free)
- Honey Almond Muffins (Grain-Free, Dairy-Free)
Lemon Recipes to Indulge In:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
Print
Easy Gluten-free Lemon Muffins
- Prep Time: 15 mins
- Cook Time: 40 mins
- Total Time: 55 minutes
- Yield: 12 muffins 1x
- Diet: Gluten Free
Description
Soft, tender and fluffy, these easy gluten-free lemon muffins are bursting with the refreshing taste of citrus lemon. These make the perfect breakfast or snack for spring or anytime of the year! This lemon muffin recipe is totally dairy-free too, but honestly, no one would know! Bake a batch and freeze to enjoy lemon muffins anytime you want!
Ingredients
- 1 cup sunflower oil
- 1 1/4 cup granulated sugar
- 4 large eggs, room temperature, beaten
- 2 3/4 cup gluten-free all-purpose flour
- 1 teaspoon xanthan gum (omit if your gluten-free flour blend already includes it)
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 cup almond milk
- 2 tablespoons lemon zest
- 1/4 cup lemon juice
Instructions
- Preheat and Grease: Preheat the oven to 350F and adjust the oven rack to the center position. Grease a 12-cup regular muffin mold with oil or non-stick spray.
- Prepare Zest and Juice: Grate the lemons to get the lemon zest and squeeze the juice, removing any seeds.
- Beat Oil, Sugar and Zest: In a large bowl, combine the sunflower oil, granulated sugar and lemon zest and beat well.
- Add Eggs, Juice and Milk: Add the eggs, lemon juice, and almond milk to the bowl and whisk for one minute until light and fluffy.
- Combine Dry Ingredients: Sift the gluten-free flour, salt, baking powder, and xanthan gum (if using) in a medium bowl and whisk to combine.
- Add Dry Ingredients to Wet: Add the flour mixture to the bowl with the wet ingredients and mix well until just combined to get a homogeneous pale yellow batter (the batter will be thick so you will have to spoon it instead of pour it).
- Transfer Batter to Mold: Spoon approximately 1/3 cup of the batter into each of the 12 cavities of the muffin mold.
- Bake: Bake batter for approximately 40 minutes until the muffins are golden brown on top and a toothpick inserted in the middle comes out clean. Remove from the oven once ready.
- Let Cool Completely: Allow the muffins to cool in the mold for 10 minutes before removing them and letting them cool totally on a wire cooling rack.
Notes
- Sunflower Oil: I used sunflower oil because I always have that on hand. However, you can also use any other neutral-flavored vegetable oil.
- Granulated Sugar: I used granulated white sugar, but you may also use light brown sugar if you prefer. If you are diabetic, I highly recommend that you use Lakanto monkfruit sweetener (a 1:1 sugar alternative that has zero glycemic-index).
- Eggs: If your eggs are chilled, bring them to room temperature by running warm water over them before breaking the eggs and beating them.
- Gluten-Free All-Purpose Flour: I recommend using a high-quality gluten-free all-purpose flour that includes lighter flours and starches (such as rice flour, corn starch, tapioca starch, and potato starch) as that will result in a lighter, fluffier texture. I do NOT recommend using flour blends that include heavier flours such as garbanzo bean flour as that will result in a denser final texture.
- Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps the ingredients to better bind together, so if your gluten-free flour blend does not already include it, make sure to add it in!
- Almond Milk: I love using my 5-minute homemade almond milk, but you can also use other non-dairy milks such as cashew milk, rice milk, sunflower seed milk, or coconut milk. Alternatively, if you are not lactose-intolerant, feel free to use normal dairy milk instead.
- Lemon Juice/Zest: I highly recommend grating fresh lemon zest on the spot before using, and using fresh lemon juice instead of bottled juice for the best flavor.
- Storing/Freezing: To store these muffins, place them in an airtight container and store them in the refrigerator for up to 5 days. To freeze, place them in a freezer-safe container or ziplock bags and freeze for up to 3 months. Let the muffins thaw completely overnight in the refrigerator before eating. Alternatively, if in a rush, warm the frozen muffins in the microwave to defrost them.
- This recipe was originally published in 2016, but has since been republished to make it dairy-free, as well as to include better pictures, step-by-step process shots, as well as clearer instructions and ingredient notes/substitutions.
- Inspired by: Gluten-Free Palate
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: gluten-free lemon muffins
I just am wondering if I could make the recipe as a quick bread instead of muffins. They look wonderful.
★★★★★
Hi Cathy!
Yes you could definitely make this as a quick bread instead. Simply pour the batter into a metal loaf pan (you’d a 9×5″ pan I believe) and than bake on the middle rack for 50-60 mins (or until a toothpick inserted comes out clean).
Alternatively, you can simply use this recipe I have for lemon poppyseed bread (https://www.dishbydish.net/gluten-free-lemon-poppy-seed-bread/)
Hope you enjoy it either way, and see you on the blog again sometime soon!
Felicia, I love lemon and blueberry together. Would these muffins handle some frozen berries or would it be over kill? Thank you for so many delish recipes,
Linda
Hi Linda! So glad to have you here 🙂 Oooh that lemon and blueberry combo sounds absolutely amazing. I believe these lemon muffins should work just as well with frozen berries, just don’t put too many berries per muffin (maybe say 5-6 blueberries per muffin max?) as it might make the batter too liquid when the berries spill their juices.
I let the muffins cool for 10 minutes in their mold as suggested, then ate my first one.
I initially thought I’d have the muffin with butter and orange marmalade, but it didn’t need any of that!
It was delicious! Light, fluffy, warm, and quite sweet with that hint of lemon.
I actually only had 1/4 cup of sunflower oil left, so used 3/4 cup coconut oil to make up the difference.
One muffin was enough.
I felt fully satisfied afterwards!
★★★★★
Hi Michael,
Thank you so much for your amazing review and kind words!! So happy to hear that you enjoyed these lemon muffins and you could eat them on their own without adding butter or marmalade. Thanks also for sharing the tip on mixing both sunflower oil and coconut oil too.
Hope to see you around the blog again sometime soon!
How can i replace eggs in the recipe? In addition to being gluten free i am a vegan. Thanks!
Hi Karuna! Thanks for stopping by 🙂 Hmm, I personally haven’t tried replacing the eggs in the recipe as it requires 4 eggs.. which help to bind the ingredients as well as give them rise. But maybe you could try using aquafaba, I think that might work!
Good morning Felicia,
It is again so refreshing to come across your enhanced modification of your earlier easy gluten-free lemon muffins recipe 🙂
The lemon zest in the muffins always brings out the wonderful citricy flavour that is so inviting and refreshing!
Thank you Felicia!
Love you always !
Mum
★★★★★
Hi mummy! Glad you enjoy these muffins! We’ve been enjoying them nonstop, since they are perfect for breakfast, afternoon tea, or really anytime we’re hungry.
Love you too!
Hi Felicia,
What an inspiring and encouraging story of how Krus overcame all odds that circumstances threw at her with her positivity and ability to view situations from a different perspective. I am so encouraged by her strength and attitude to enjoy her beautiful life the way she does.
Thanks for sharing!
Love,
Mum
★★★★★
Krus is very inspiring isn’t she? : )
Thanks Felicia for sharing Krus’s inspiring and touching life story
This story reminds me of Nick Vujicic,an Australian, born with a rare congenital disorder called Tetra-Amelia Syndrome which caused him to be born without arms or legs.
He is now a motivational speaker and an author of the Life without limits. Just like Krushm he didntt allow his physical challenges to keep him from enjoying great adventures, having a fulfilling and meaningful career, and loving relationships
“… for every disability you have, you are blessed with more than enough abilities to overcome your challenges.”
― Nick Vujicic
Krus reaffirms the convction of those overcoming their physical disbabilities with their innner strength.
Daddy
★★★★★
Indeed!! Thanks Daddy for sharing about Nick Vujicic! I’ve ready about him before – his story is inspirational!