Gluten-Free Lemon Muffins
Brighten your mornings with these tender and zesty Gluten-Free Lemon Muffins, a perfect balance of citrusy flavor and melt-in-your-mouth texture. Made with a blend of gluten-free all-purpose flour and almond flour, these muffins are irresistibly moist, thanks to the addition of Greek yogurt and melted butter. Enhanced with fresh lemon juice and fragrant lemon zest, each bite bursts with vibrant flavor. Topped with a simple yet tangy lemon glaze, these muffins are a delightful treat for breakfast, brunch, or an afternoon snack. Ready in just 35 minutes and perfectly portioned to make a batch of 12, they’re a fantastic option for anyone seeking a gluten-free indulgence that doesn’t skimp on taste.
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Recipe Information
Ingredients
- 1.5 cups gluten-free all-purpose flour
- 0.5 cup almond flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.75 cup granulated sugar
- 0.5 cup unsalted butter, melted
- 2 eggs, large
- 2 tablespoons lemon zest
- 0.25 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 0.75 cup plain Greek yogurt
- 0.5 cup powdered sugar (for glazing)
- 1 tablespoon lemon juice (for glazing)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
In a large mixing bowl, whisk together the gluten-free all-purpose flour, almond flour, baking powder, baking soda, and salt.
In another bowl, whisk together the granulated sugar, melted butter, eggs, lemon zest, fresh lemon juice, and vanilla extract until smooth.
Add the Greek yogurt to the wet ingredients and continue whisking until well combined.
Gradually mix the wet ingredients into the dry ingredients, stirring just until incorporated. Be careful not to overmix.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
For the glaze, whisk together the powdered sugar and lemon juice in a small bowl until smooth.
Once the muffins are completely cooled, drizzle the lemon glaze over the top of each muffin before serving.
Nutrition Facts
Calories |
2922 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.9 g | 174% | |
| Saturated Fat | 68.1 g | 340% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 649 mg | 216% | |
| Sodium | 2334 mg | 101% | |
| Total Carbohydrate | 404.3 g | 147% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 222.5 g | ||
| Protein | 46.4 g | 93% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 449 mg | 35% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 548 mg | 12% | |
*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.
