Dairy-Free Lemon Muffins
Bright, zesty, and completely dairy-free, these Lemon Muffins are the perfect balance of tangy citrus flavor and tender, moist texture. Infused with the aromatic essence of fresh lemon zest and juice, each bite delivers vibrant freshness without a hint of heavy cream or butter. Made with unsweetened almond milk and a touch of vanilla extract, the recipe is ideal for those avoiding dairy while still craving a bakery-quality treat. Ready in just 35 minutes and baked to golden perfection, these muffins make an excellent breakfast option, snack, or guilt-free dessert. Whether enjoyed warm or stored for later, these Dairy-Free Lemon Muffins promise deliciousness with every bite—perfect for anyone on a dairy-free diet or simply seeking a burst of sunshine in their baking.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 cup Granulated sugar
- 2 tablespoons Lemon zest
- 0.5 cup Lemon juice
- 0.75 cup Unsweetened almond milk
- 2 whole Large eggs
- 0.5 cup Vegetable oil
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease them lightly with a non-stick spray.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
In another bowl, combine the sugar and lemon zest. Using your fingers, rub the lemon zest into the sugar until it is fragrant and well combined.
Add the lemon-sugar mixture to the flour mixture and stir to combine.
In a separate bowl, whisk together the lemon juice, almond milk, eggs, vegetable oil, and vanilla extract until smooth.
Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to over-mix; the batter should be slightly lumpy.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Enjoy these delightful Dairy-Free Lemon Muffins fresh or store them in an airtight container for up to three days.
Nutrition Facts
Calories |
2760 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.5 g | 153% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 67.7 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2963 mg | 129% | |
| Total Carbohydrate | 403.1 g | 147% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 204.3 g | ||
| Protein | 38.5 g | 77% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 443 mg | 34% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 630 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
