Gluten Free Lemon Muffins
Light and fluffy with a bright lemon flavor, these gluten free lemon muffins are absolutely delicious!
Equipment
- Large mixing bowl
- Spatula
- Measuring cups
- Measuring spoons
- Muffin Pan
Ingredients
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
- 2 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
Instructions
- 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 to 22 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. If it's too thick, add a little bit more lemon juice.
- While the muffins are slightly warm drizzle the glaze over the tops. Enjoy!
Nutrition
Calories: 512kcalCarbohydrates: 71gProtein: 6gFat: 25gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 33mgSodium: 270mgPotassium: 30mgFiber: 5gSugar: 38gVitamin A: 55IUVitamin C: 5mgCalcium: 90mgIron: 2mg
Tried this recipe?Let us know how it was!