These Lemon Muffins are soft, fluffy and light with a lovely tang! They are made with lemon juice, lemon zest and are topped with a tangy yet sweet lemon drizzle! They're so easy to make (no mixer is needed); you'll have 6 jumbo muffins in under an hour! For all you lemon lovers, these bright and sunny treats make the perfect breakfast, snack or even desert! If that wasn't enough, they're gluten free, nut free, eggless and can easily be vegan!
These Lemon Muffins are the perfect marriage of mild sweetness and tang! You can see the gorgeous lemon zest in every single bite! These lemon drizzle muffins might be my new favorites; I really love the tart lemon glaze on top, but feel free to leave it off! They're still deliciously tangy without it!
For more cheery lemon recipes, try my super popular Lemon Raspberry Cookies, Lemon Shortbread Cookies, my Chocolate Lemon Cake and my Lemon Buttercream Frosting.
Reasons to Love these Lemon Muffins
- Allergy Friendly- These muffins are gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Light and Airy- These muffins are so light! Not an overly dense work out for your jaw!
- High Domes- They rise up super high, just like muffins from a bakery!
- Easy To Make- No mixer is used in this recipe! The batter mixes up with a whisk and spatula!
- Loads of Lemon- This lemon muffins recipe has lemon juice and lemon zest in the batter, like my Lemon Tea Cake and is then topped with a lemon glaze!
Ingredient Notes
- Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this gluten free flour because it’s nut safe but it does contain dairy. It also contains xanthan gum which really helps give baked goods their bounce and stay together.
- Vegetable Oil- Using oil instead of butter helps the muffins to stay moist for a longer period of time.
- Cornstarch and Water- These are eggless muffins so this mixture helps bind everything together.
- Milk- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non dairy, use a non dairy milk of your choosing.
- Pure Vanilla Extract- Make sure you only use pure extract. A vanilla extract that isn't pure will give the muffins a chemical taste.
- Lemons- Please only use fresh squeezed lemon juice. Prepackaged lemon juice can result in the muffins having a chemical taste. We need a total of 6 medium lemons for the juice and zest combined.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make these Muffins, Vegan
- Use a gluten free flour that’s free from dairy.
- Make sure the brand of sugar you use is vegan.
- Only use a non dairy milk of choice.
Make this Recipe with All Purpose Flour
- Use 1 ¾ cups plus 2 tablespoons packed cups of AP flour (294 grams plus 2 tablespoons).
- Only use 1 cup of milk.
- Use ⅓ cup plus 2 teaspoons (not tablespoons) vegetable oil.
For Other Muffin Sizes
- Regular: Bake at the same temperature for 24 minutes or until the tops are golden, risen and springy when carefully touched. Makes 12 regular size muffins.
- Mini: Bake the mini muffins at the same temperature for 22 minutes or until the tops are risen and springy when carefully touched. Makes 48 mini muffins.
This recipe has not been tested with all of these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Lemon Muffins
Here are the step by step instructions to make these Lemon Drizzle Muffins!
Step 1: Zest and Juice the Lemons
Wash and dry all 6 lemons. Zest 5 lemons and juice 3.
Step 2: Whisk Together the Dry Ingredients
In a medium bowl, whisk together the gluten free flour, baking powder, baking soda, lemon zest and kosher salt. Set aside.
Step 3: Make the Cornstarch Water
In a small bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.
Step 4: Add the Other Liquid Ingredients
In a medium bowl or in a large measuring cup, measure out the milk. Whisk in cornstarch water, lemon juice, the vegetable oil and the pure vanilla extract.
Step 5: Combine the Ingredients
Slowly whisk the liquid ingredients into the dry until just combined. When the batter gets too thick, switch to a spatula.
Step 6: Bake and Cool
Fill the muffins cups to the top and smooth. Bake in the center rack of the 375°F oven for 26 minutes until the muffins are golden, risen and springy. Cool in the pan for 5-10 min.
Step 7: Make the Lemon Drizzle
Zest the last lemon. Combine all the glaze ingredients in a small bowl and whisk until combined and smooth.
The turmeric is to make the drizzle yellow. Feel free to omit it.
Step 8: Drizzle The Glaze
When ready to serve, drizzle the lemon glaze on top of completely cool muffins. If you drizzle on warm muffins, the glaze will turn into a runny mess. Let the glaze harden before eating and storing.
Expert Baking Tips
- Use Packed Cups of Flour- Normally in baking we do not use packed cups however, when working with gluten free, I've found using packed cups works best to help the baked goods keep their shape. Or please read the gram measurement.
- Smooth the Batter- Many gluten free batters have a way of staying exactly as they are placed, when baked. When the batter is in the muffin pan, gently smooth the tops with a butter knife prior to baking.
- Use Paper Muffin Liners or Grease the Pan- If you don't have any paper liners, grease each muffin tin with vegetable oil prior to adding the batter. Grease the entire pan, yes even the top; these muffins rise up nice and high and spill out of the cups.
- Fill the Muffin Tins to the Tops- Make sure to fill each muffin cup almost all the way to the top. You want the muffins to have height. There should be enough batter to fill 6 jumbo muffin cups.
- Cool the Muffins- Make sure the muffins have cooled at least 5-10 min prior to removing them from the muffin pan. If you do not wait, the muffins will break apart into a giant mess when trying to remove them. If they're stuck, gently twist the muffin or use a tiny silicone spatula to help loosen them. Make sure the muffins have cooled completely prior to adding the glaze. If they are even slightly warm, the glaze will be a thin runny mess.
- Use Turmeric in the Glaze- If you want the glaze to be yellow, use 2 pinches of turmeric. If you want to omit it, that's fine!
- Making The Glaze- If the glaze appears too watery, add more confectioners’ sugar 1 tablespoon at a time. If it appears too thick, add more water ¼ teaspoon at a time. You want the glaze thin enough to drizzle but thick enough to solidify on the muffins.
Recipe FAQs
Jumbo Muffins: This recipe makes 6 jumbo size muffins.
Regular Size Muffins: It will make 12 regular size muffins. Bake at the same temperature for about 24 minutes or until the tops are risen and springy when carefully touched.
Mini Muffins: This recipe makes 48 mini muffins. Bake the at the same temperature for about 22 minutes or until the tops are risen and springy when carefully touched.
Right out of the oven, these muffins tend to have a crisp exterior and soft interior.
However, after storing the muffins in foil at room temperature overnight, they will be soft on the outside as well.
No! They still taste nice and lemony without it!
For best results, store the muffins in foil at room temperature without the glaze and then add the glaze prior to serving. They tend to get wet on top with the glaze after storing.
If storing with the glaze, once the glaze has completely hardened on the muffins, store them in an airtight container or individually wrap each muffin in aluminum foil. Try to create a teepee with the top of the foil so it isn't touching the top of the muffin as much. This will prevent them from getting super wet on top. I prefer to store the jumbo size in aluminum foil.
If wrapped in foil, store them in a zip top bag on the counter at room temperature for up to 2 days or freeze for up to 30 days. Do not freeze with the lemon glaze as it will make the muffins wet when defrosting.
To defrost, take out if the freezer and leave at room temperature until soft; about 1-2 hours.
Other Muffin Recipes You'll Love
Did you try this recipe? Please leave me a ⭐ review below!
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📖 Recipe
Lemon Muffins
Ingredients
For the Muffins
- 1 ¾ cups plus 2 tablespoons multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 2 heaping tablespoon cornstarch mixed with 3 tablespoons water
- 1 cup plus 2 tablespoons milk
- 3 tablespoons lemon juice (from about 2 medium lemon)
- 3 tablespoons lemon zest (from about 5 medium lemons)
- ⅓ cup plus 2 tablespoons vegetable oil
- 2 teaspoons pure vanilla extract
For the Lemon Glaze (If desired)
- ½ cup confectioners' sugar
- ½ tablespoon lemon juice (from about ½ a medium lemon)
- ½ tablespoon water , room temperature
- ½ teaspoon lemon zest (from about 1 medium lemon)
- 2 pinches tumeric (optional for color)
Instructions
- Preheat your oven to 375℉. Grease a jumbo 6 cup muffin tin with vegetable oil, in the wells and on the top.
- Wash and dry the 6 lemons. Zest 5 lemons. Take 3 lemons, cut them in half and juice them. Make sure to remove any seeds if they get in the juice. There should be about 3 tablespoons of juice. If there isn't enough, juice another other lemon.
- In a large bowl, with a whisk, mix together the 1 ¾ cups plus 2 tablespoons gluten free flour, the ¾ cup sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, the ¼ teaspoon kosher salt and the 3 tablespoons lemon zest. Set aside.
- In a medium bowl, mix the 2 heaping tablespoons of cornstarch with 3 tablespoons water until it is thin and watery. It will be thick and tacky at first.
- In a large measuring cup, measure out the 1 cup plus 2 tablespoons of milk. Add in 3 tablespoons lemon juice, cornstarch water, the ⅓ cup plus 2 tablespoons vegetable oil and the 2 teaspoons pure vanilla extract. Whisk to combine. It may appear chunky; that's normal.
- Using a whisk, slowly mix the liquid ingredients into the dry until just combined. When the batter gets too thick, switch to a spatula.
- Using an ice cream scoop, fill each muffin cup to almost the top. You should fill 6 jumbo muffin cups evenly. Smooth the batter with the back of the spoon or a small knife.
- Bake in the center rack of the 375 degree oven for 26 minutes until the muffins are golden on top, risen and springy when carefully touched.
- Once out of the oven, let the muffins cool in the pan for about 5-10 minutes. Then remove from the pan using a small spatula and let cool on a wire cooling rack.
For the Lemon Glaze (If desired)
- Zest the remaining lemon. Combine all the glaze ingredients (confectioners' sugar, water, ½ tablespoon lemon juice, ½ teaspoon lemon zest and 2 pinches of turmeric) in a small bowl and whisk until combined and smooth.The turmeric is to make the drizzle yellow. Feel free to omit.
- Prior to serving, drizzle the lemon glaze on top of completely cooled muffins. If the muffins are not cool, the glaze will turn into a thin watery mess. Let the glaze harden on the muffins, prior to eating and/or storing.
Kinsey Butler
Made these muffins for a friend for her birthday and oh my god! I had to put some away for her so I wouldn’t eat them all! So good! 100% will be making again.
Lee
Thank you so so much!
John
What an easy recipe! This turned out delicious!