Gluten Free Lemon Muffins
Carolyn
Light and fluffy with a bright lemon flavor, these gluten free lemon muffins are absolutely delicious!
Prep Time 8 minutes mins
Cook Time 21 minutes mins
Total Time 29 minutes mins
Course Breakfast, Dessert
Cuisine American
Servings 5 muffins
Calories 512 kcal
Large mixing bowl
Spatula
Measuring cups
Measuring spoons
Muffin Pan
For the muffins:
- ½ cup canola oil
- ½ cup sugar
- 1 large egg
- 1 cup + 2 tbsp Bob's Red Mill 1:1 All Purpose Gluten Free Flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- 2 tbsp lemon juice, fresh squeezed
- 1 tbsp milk (almond or regular)
- zest of 1 lemon
For the drizzle:
- ⅔ cup powdered sugar
- 1 tbsp lemon juice, fresh squeezed
- ½ lemon, zested
Preheat the oven to 350 degrees Fahrenheit. Grease a muffin tin with nonstick cooking spray and set aside.
In a large mixing bowl stir together sugar and canola oil.
Add the egg and mix until incorporated.
Add the gluten free all purpose flour, baking powder, baking soda, and kosher salt to the mixing bowl. Stir until a smooth and thick batter forms.
Stir in the lemon juice, zest, and milk. Scoop the batter into the muffin tin all the way to the top of the tin. You should get 5 muffins.
Bake for 21 minutes or until a toothpick comes out clean.
While the muffins cool make the glaze. Stir together the powdered sugar, 1 tablespoon of lemon juice, and zest together.
While the muffins are slightly warm drizzle the glaze over the tops. Enjoy!
Calories: 512kcalCarbohydrates: 71gProtein: 6gFat: 25gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 33mgSodium: 270mgPotassium: 30mgFiber: 5gSugar: 38gVitamin A: 55IUVitamin C: 5mgCalcium: 90mgIron: 2mg
Keyword gluten free dairy free lemon muffins, gluten free lemon drizzle muffins, gluten free muffins