Lemon Muffins
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!
Servings: 6 jumbo muffins
Calories: 401kcal
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.
Video
Notes
Regular Muffins: Bake at 375 degrees Fahrenheit for 24 minutes or until muffins are risen and springy. Makes 14 regular muffins.
Mini Muffins: Bake at 375 degrees Fahrenheit for 22 minutes or until muffins are risen and springy. Makes 48 mini muffins.
Vegan: Use a dairy free gluten free flour, vegan sugar, non-dairy milk and vegan sprinkles.
All Purpose Flour: I cannot test this due to celiac disease, but use 1 ¾ cups plus 2 tablespoons packed cups of AP flour (294 grams plus 2 tablespoons), only 1 cup of milk and use ⅓ cup plus 2 teaspoons (not tablespoons) vegetable oil.
Storing: For best results, store muffins at room temperature in foil without the glaze; they get wet on top with the glaze. If storing with the glaze, once the glaze has hardened on the muffins, store in an airtight container or wrapped in foil at room temperature for up to 2 days.
Freezing: Freeze muffins without glaze for 30 days. To thaw, leave out on the counter wrapped in foil for 2 hours or until soft.
Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.
Nutrition
Calories: 401kcal | Carbohydrates: 65g | Protein: 5g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 7mg | Sodium: 351mg | Potassium: 105mg | Fiber: 4g | Sugar: 39g | Vitamin A: 89IU | Vitamin C: 6mg | Calcium: 173mg | Iron: 2mg