These Lemon Drizzle Muffins are soft and fluffy with a mild tang! They are made with lemon juice, zest topped with lemon drizzle! Best yet, they're gluten free, nut free, eggless and easily vegan!
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.
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.
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.
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.