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Gluten Free Lemon Muffins

Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings 5 muffins
Calories 180
Delight in these moist, tangy gluten-free lemon muffins topped with a sweet glaze, perfect for a quick breakfast or snack.

Ingredients

Wet Ingredients

  • 1/2 cup canola oil
  • 1/2 cup sugar
  • 1 large egg
  • 1 cup + 2 tbsp Bob's Red Mill 1:1 All Purpose Gluten Free Flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 2 tbsp lemon juice, fresh squeezed
  • 2 tbsp milk (almond or regular)
  • zest of 1 lemon lemon zest

Glaze

  • 2/3 cup powdered sugar
  • 1 tbsp lemon juice, fresh squeezed
  • 1 lemon zested

Instructions 

  • Preheat oven to 350°F (175°C). Grease muffin tin.
  • Mix sugar and canola oil. Add egg and combine.
  • Stir in flour, baking powder, baking soda, salt, lemon juice, zest, and milk until smooth.
  • Divide batter into muffin tin, bake for 21-22 minutes.
  • Make glaze by mixing powdered sugar, lemon juice, and zest. Drizzle over warm muffins.

Notes

Ensure muffins are slightly warm before glazing for best results.
Calories: 180kcal
Cost: $10
Course: Breakfast
Cuisine: American
Keyword: gluten free, Lemon, Muffins