Description
Lemon muffins are one of my favourite muffins! This recipe is vegan and gluten-free, made completely without dairy or eggs. They are incredibly moist and soft yet wonderfully fluffy. It tastes extra delicious and lemony with a smooth lemon glaze on top. It’s like eating a slice of lemon cake but in a muffin form! They are great to have for breakfast or as a snack.
Ingredients
Scale
- 2 cups (330g) rice flour
- 1/4 cup (40g) cornflour
- 1 cup (220g) organic cane sugar
- 1 cup (250ml) almond milk
- 1/4 cup (60ml) lemon juice
- Zest of 1 lemon
- 3/4 cups (180ml) vegetable oil
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp apple cider vinegar
- 1/4 tsp salt
Lemon glaze
- 1 tbsp lemon juice
- 1 cup (115g) powdered sugar
Topping
- Lemon zest
Instructions
- Preheat the oven to 180C (356F)
- Mix the lemon juice, apple cider vinegar, and almond milk and set aside to curdle.
- In a large bowl, mix together the flour, sugar, cornflour, baking powder, baking soda, and salt with a whisk.
- Add the almond milk mixture and vegetable oil to the dry mixture and mix together completely until smooth with a large wooden spoon.
- Pour the mixture into muffins cups. Fill almost to the top of the muffin cups but leave a little space for them to raise in the oven.
- Bake for 25 mins until the top is slightly golden and an inserted toothpick comes out clean.
- While the muffins are in the oven, let’s make a lemon glaze! Mix the lemon juice and powdered sugar in a little bowl until thick and smooth.
- Take the muffins out of the oven and let them cool down completely before topping them with the lemon glaze.
- Top them with the lemon glaze and some lemon zest.
- Enjoy!
Equipment
Buy Now → Notes
Grease with oil or vegan butter the bottom and side of your muffin tray if not using muffin cup to prevent them from sticking.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Muffins
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 350
- Sugar: 28g
- Sodium: 14mg
- Fat: 14g
- Saturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0g