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Easy Gluten-free Lemon Muffins

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 12 muffins
Calories 210
Delight in these moist, tangy gluten-free lemon muffins perfect for breakfast or a snack.

Ingredients

Wet Ingredients

  • 1 cup sunflower oil
  • 1 1/4 cup granulated sugar
  • 4 large eggs (room temperature, beaten)
  • 1 cup almond milk

Dry Ingredients

  • 2 3/4 cup gluten-free all-purpose flour
  • 1 teaspoon xanthan gum (omit if already included in flour blend)
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 2 tablespoons lemon zest
  • 1/4 cup lemon juice

Instructions 

  • Preheat oven to 350F and grease a 12-cup muffin tin.
  • Mix sunflower oil, sugar, and lemon zest until well combined.
  • Add eggs, lemon juice, and almond milk; whisk until light and fluffy.
  • Combine dry ingredients; fold into wet mixture until just combined.
  • Spoon batter into muffin cups and bake for 40 minutes until golden and a toothpick comes out clean.
  • Cool muffins in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Use fresh lemon zest for the best flavor.
Calories: 210kcal
Cost: $12
Course: Breakfast
Cuisine: American
Keyword: gluten free, Lemon, Muffins