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!
- 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
- 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.
- 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
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: gluten-free lemon muffins