Easy Gluten-free Lemon Muffins
Delight in these moist, tangy gluten-free lemon muffins perfect for breakfast or a snack.
Ingredients
Wet Ingredients
- 1 cup sunflower oil
- 1 1/4 cup granulated sugar
- 4 large eggs (room temperature, beaten)
- 1 cup almond milk
Dry Ingredients
- 2 3/4 cup gluten-free all-purpose flour
- 1 teaspoon xanthan gum (omit if already included in flour blend)
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 2 tablespoons lemon zest
- 1/4 cup lemon juice
Instructions
- Preheat oven to 350°F (180°C). Grease a 12-cup muffin tin.
- Mix sunflower oil, sugar, and lemon zest until well combined.
- Add eggs, lemon juice, and almond milk; whisk until light and fluffy.
- In a separate bowl, whisk together flour, salt, baking powder, and xanthan gum. Combine with wet ingredients until just mixed.
- Spoon batter into muffin cups, filling each about 1/3 full.
- Bake for 40 minutes until golden and a toothpick comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack.
Notes
Use fresh lemon zest for the best flavor.