Gluten Free Lemon Muffins
These gluten free lemon muffins are soft, moist, and bursting with bright citrus flavor. Perfect for breakfast, brunch, or a midday snack, they combine fresh lemon zest and juice with a tender gluten-free crumb for a bakery-style treat that’s easy and delicious.
Equipment
- Muffin tin
- Paper liners or nonstick spray
- Mixing bowls
- whisk
- Spatula
- - Citrus zester or microplane
- Measuring cups and spoons
- oven
Ingredients
- - 1½ cups gluten-free all-purpose flour with xanthan gum
- - ¾ cup granulated sugar
- - 1 tablespoon lemon zest from 2 lemons
- - ⅓ cup fresh lemon juice
- - ½ teaspoon baking soda
- - 1 teaspoon baking powder
- - ½ teaspoon salt
- - 2 large eggs
- - ½ cup Greek yogurt or dairy-free alternative
- - ⅓ cup vegetable oil or melted butter
- - 1 teaspoon lemon extract optional, for enhanced lemon flavor
- - Optional add-ins 1 tablespoon poppy seeds or ½ cup fresh/frozen blueberries
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease.
- In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and lemon zest.
- In a separate bowl, whisk eggs, sugar, lemon juice, yogurt, oil, and lemon extract (if using) until well combined.
- Add the dry ingredients to the wet and mix until just combined. Do not overmix.
- Fold in poppy seeds or blueberries if using.
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use a flour blend that contains xanthan gum or add ½ teaspoon per cup of flour.
- Rubbing lemon zest into the sugar enhances citrus flavor.
- Muffins freeze well; wrap individually and store up to 2 months.
- For extra zing, drizzle with a glaze made from powdered sugar and lemon juice once cooled.
- Add chopped pistachios, chia seeds, or top with lemon glaze for variation.
- Rubbing lemon zest into the sugar enhances citrus flavor.
- Muffins freeze well; wrap individually and store up to 2 months.
- For extra zing, drizzle with a glaze made from powdered sugar and lemon juice once cooled.
- Add chopped pistachios, chia seeds, or top with lemon glaze for variation.