Scrumptious Lemon Muffins (gluten-free)
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.
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
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.
Tried this recipe?Let us know how it was!