These gluten-free lemon muffins are sweet, a little bit sour, and totally delicious! They have a melt-in-your-mouth flavor that will knock your socks off! This muffin is totally gluten-free but definitely doesn't taste like it.
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with me through social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.
I love anything lemon flavored. Lemon cake, lemon cookies, and especially these scrumptious lemon muffins. I just love the sweet and sour flavor combination!
If you're looking for more lemon recipes, check out my lemon meringue bars and my lemon blueberry scones.
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Why You'll Love This Recipe
These tangy, sweet, and slightly sour lemon muffins are dynamite! You'll love that they go with almost any meal, plus they are a great snack and dessert. They're a snap to make, only require one bowl, and you can make them from start to finish in less than 30 minutes. A total win if you ask me.
Ingredients
Easy ingredients that you probably have in your pantry and fridge.
- Gluten-free flour: I use King Arthur's Gluten-free Flour in this recipe.
- Organic baking powder: I use Bob’s Red Mill.
- Granulated sugar
- Whole milk
- Unsalted butter
- Eggs
- Fresh lemon juice
- Lemon zest
- Salt: I always use Redmond's Real Salt.
See recipe card for quantities.
Instructions
Preheat the oven to 400 degrees and line a 12-cup cupcake pan with six cupcake liners. Alternate the cupcake liners so every other cupcake space is filled.
Combine eggs, butter, and granulated sugar in a large bowl and whisk to combine.
Add the dry ingredients (flour, baking powder, and salt) to the wet ingredients and combine them thoroughly. Make sure the flour mixture is fully combined.
Slowly pour the milk and lemon juice into the bowl and use a whisk to whisk out all the clumps.
Finally, add the fresh lemon zest and gently fold the muffin batter using a spatula.
Fill the muffin cups up to the top using an ice cream or cookie scoop.
Hint: The tops of the muffins should be golden brown and a toothpick inserted into the center should come out clean.
Substitutions
- Lemon - you can use any citrus instead of lemons. Try orange or lime flavors instead.
See these orange muffins on my website.
Variations
- Nutty - add ¼ cup of walnuts to the batter to make walnut lemon muffins.
Equipment
- Glass mixing bowls - my favorite set is on sale right now on Amazon.
- Whisk - I love using a giant whisk.
- Muffin pan - find a good option HERE. I prefer not to use nonstick because the chemicals can leak into food.
- Muffin liners or muffin tins - find some unbleached natural ones HERE.
Storage
Store in an airtight container at room temperature for up to three days. You may wrap the muffins in plastic wrap and store them in a freezer-safe plastic bag for up to three months in the freezer.
Top tip
Cool the muffins on a wire rack after removing them from the oven. A wire rack lets the air circulate and cool the muffins quickly.
Scrumptious Lemon Muffins (gluten-free)
Equipment
- Muffin pan
- Muffin liners
Ingredients
- 1 ¼ gluten-free flour
- 2 teaspoons baking powder
- ½ cup organic granulated sugar
- ½ cup organic whole milk
- 4 tablespoons unsalted butter melted
- 1 organic egg
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest
- ½ teaspoon salt
Instructions
- Preheat the oven to 400 degrees and line a 12-cup cupcake pan with six cupcake liners. Alternate the cupcake liners so every other cupcake space is filled.
- Combine eggs, butter, and granulated sugar in a large bowl and whisk to combine.
- Add the dry ingredients (flour, baking powder and salt) to the wet ingredients and combine thoroughly. Make sure the dry ingredients are fully combined.
- Slowly pour the milk and lemon juice into the bowl and use a whisk to whisk out all the clumps.
- Finally, add the lemon zest and gently fold the muffin batter using a spatula.
- Fill the muffin cups up to the top using an ice cream or cookie scoop.
Notes
FAQ
This recipe for lemon muffins is definitely gluten-free.
You sure can, but the muffins won't have the same lemon flavor and intensity. I really recommend not skipping the lemon zest.
There is no greek yogurt in these lemon muffins. TBH, I don't even really like greek yogurt so unless it actually makes a recipe DELICIOUS, I'm not using it.
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with me through social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.
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