Lemon Muffins

Oh, these lemon muffins! They’re like little bursts of sunshine in your kitchen—bright, zesty, and impossible to resist. I’ve been making this recipe for years, tweaking it until it’s just right, and now it’s my go-to when I need a quick, cheerful treat. The best part? They’re gluten-free, egg-free, and easily vegan so that everyone can enjoy them. No fancy mixer needed, just a bowl and a whisk, and you’re 30 minutes away from tender, moist muffins with that perfect tangy-sweet balance. Trust me, one bite and you’ll be hooked. Plus, that lemon glaze? Absolute magic.

If you’re a fan of citrusy, refreshing treats, these Lemon Muffins are about to become your new favorite. They’re soft, zesty, and perfect for breakfast or an afternoon pick-me-up. If you’ve tried my Lemon Blueberry Muffins or Chocolate Chip Muffins, you’ll love the bright, tangy twist this lemon version brings. Looking to experiment even more? My Matcha Muffins are another unique flavor worth baking. And if lemon is your jam, don’t miss the Lemon Raspberry Cookies or the luscious Lemon Curd Cheesecake for even more citrus-packed ideas. Pair these muffins with a chilled Sugar Cookie Lemonade Crumble for a delightful summer combo!

Table of Contents

Why You’ll Love These Lemon Muffins

These lemon muffins are my absolute favorite for so many reasons—here’s why they’ll be yours too:

• Quick & easy: No mixer, no fuss—just whisk, bake, and enjoy in under an hour.
• Gluten-free & vegan-friendly: Everyone at the table can dig in, no substitutions needed.
• Bright, zesty flavor: Packed with real lemon juice and zest for that perfect tangy-sweet punch.
• Moist every time: The cornstarch trick keeps them tender, and that glaze? Pure heaven.

Seriously, once you try these, you’ll never go back to boring muffins again.

Ingredients for Lemon Muffins

Grab these simple ingredients—you probably have most already! The key here is fresh lemons (none of that bottled juice nonsense) and exact measurements for that perfect texture. I’ve split them into muffin batter and glaze so you don’t miss a thing:

For the Muffins:

• 1¾ cups + 2 Tbsp gluten-free all-purpose flour (make sure it has xanthan gum!)
• ¾ cup granulated sugar
• 2 tsp baking powder
• ½ tsp baking soda
• ¼ tsp kosher salt
• 2 heaping Tbsp cornstarch + 3 Tbsp water (our egg substitute—mix these first!)
• 1 cup + 2 Tbsp milk (dairy or your favorite non-dairy)
• 3 Tbsp fresh lemon juice (about 2 medium lemons—zest them first!)
• 3 Tbsp lemon zest (from about 5 lemons—yes, really!)
• ⅓ cup + 2 Tbsp vegetable oil
• 2 tsp vanilla extract

For the Glaze:

• ½ cup powdered sugar
• ½ Tbsp fresh lemon juice
• ½ Tbsp room-temperature water
• ½ tsp lemon zest
• 2 pinches turmeric (optional, but gives that gorgeous sunny color)

Pro tip: Zest your lemons before juicing—it’s way easier! And don’t skimp on the zest—that’s where the magic flavor lives.

Equipment You’ll Need

You won’t need anything fancy here—just the basics! Grab:

• A 6-cup jumbo muffin tin (or standard tin—just adjust bake time)
• Mixing bowls (one large, one small)
• A whisk and spatula
• Measuring cups and spoons
• A zester or fine grater (for all that lemony goodness!)

That’s it—now let’s get baking!

How to Make Lemon Muffins

Alright, let’s dive into the fun part—making these dreamy lemon muffins! I promise it’s simple, but a few little tricks make all the difference. Follow these steps, and you’ll have bakery-worthy muffins in no time.

Step 1: Prep the Dry Ingredients

First things first—preheat that oven to 375°F and grease your muffin tin. Now, grab your big mixing bowl and whisk together the flour, sugar, baking powder, baking soda, and salt. Here’s where the magic starts: toss in that 3 tablespoons of lemon zest and whisk it right into the dry mix. Trust me, this coats every bit of flour with citrusy goodness. The key here? Don’t overmix—just blend until everything’s friends.

Step 2: Mix the Wet Ingredients

In a small bowl, mix the cornstarch and water until smooth—this is our genius egg substitute. In another bowl (or a large measuring cup), combine the milk, lemon juice, cornstarch slurry, oil, and vanilla. Whisk it all together—it might look a little curdled from the lemon juice, but that’s totally normal. Now, pour the wet into the dry ingredients and gently fold with a spatula. Stop the second time you don’t see flour streaks. Overmixing = tough muffins, and we want these babies tender.

Step 3: Bake to Perfection

Scoop that glorious batter into your muffin tin, filling each cup nearly to the top (these are jumbo muffins, after all!). Smooth the tops with the back of a spoon—it helps them bake evenly. Pop them in the oven for 26 minutes, or until the tops are golden and they spring back when you give them a gentle poke. No toothpick needed—your finger knows best!

Step 4: Add the Lemon Glaze

Let the muffins cool in the pan for 5–10 minutes, then move them to a wire rack. Patience is key here—if you glaze them while warm, it’ll just melt right off. Once they’re cool, whisk together the powdered sugar, lemon juice, water, zest, and that pinch of turmeric (for a sunny glow). Drizzle it over the muffins and watch them transform into little works of art. Now, try not to eat them all at once!

Tips for Perfect Lemon Muffins

After making these lemon muffins more times than I can count, I’ve picked up a few tricks that make all the difference:

• Zest first, juice later: Always zest your lemons before cutting and juicing—it’s way easier to handle whole lemons!
• Room temp is best: Cold milk can make your batter lumpy. Let ingredients sit out for 15 minutes before mixing.
• Set a timer: Overbaking kills the moisture. Pull them out as soon as they spring back when touched.
• Glaze patience: Wait until muffins are completely cool—warm muffins turn glaze into a sad, runny mess.

Follow these, and your muffins will be foolproof every time!

Variations & Substitutions

Want to mix things up? Here are my favorite tweaks for these lemon muffins—just know that each change affects the texture a bit:

• Regular flour: Swap the gluten-free blend for all-purpose flour if that’s what you’ve got. The muffins will be slightly denser but still delicious.
• Citrus switch: Try lime or orange zest instead of lemon for a fun twist (reduce juice slightly—they’re more potent!).
• No glaze? No problem: Skip it and dust with powdered sugar, or add an extra tablespoon of zest to the batter for maximum zing.

Play around—that’s half the fun of baking!

Storing & Freezing Lemon Muffins

These lemon muffins stay moist for days if you store them right! At room temp, keep them in an airtight container for up to 2 days (if they last that long). For longer storage, pop them in the fridge—they’ll stay fresh for 5 days. Want to freeze? Skip the glaze, wrap each muffin tightly in plastic, and freeze for up to 1 month. To reheat, just microwave for 15 seconds or warm in a 300°F oven until cozy. Easy as pie—er, muffins!

Nutritional Information

Just a quick note—these numbers are estimates and can vary depending on the exact ingredients you use. But hey, with all that fresh lemon zest, you’re basically eating sunshine!

Share Your Lemon Muffins!

I’d love to see your sunny creations! Snap a pic of those glazed beauties and tag me—or leave a comment below telling me how they turned out. Did you add a twist? Spill all your secrets! Happy baking, friends.

Frequently Asked Questions

Got questions? I’ve got answers! Here are the ones I hear most about these lemon muffins:

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