Name: Vegan Gluten-Free Lemon Muffins with Lemon Glaze Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Vegan
Ingredients: 2 cups (330g) rice flour; 1/4 cup (40g) cornflour; 1 cup (220g) organic cane sugar; 1 tsp baking powder; 1 tsp baking soda; 1/4 tsp salt; 1 cup (250ml) almond milk; 1/4 cup (60ml) lemon juice; Zest of 1 lemon; 1/2 cup (130ml) vegetable oil; 1 tsp apple cider vinegar; 1 tbsp lemon juice; 1 cup (115g) powdered sugar; Lemon zest

Jump to Recipe· 4.3 from 261 reviews

If you’re looking for a bright, zesty treat that’s both kind to your body and bursting with flavor, these Vegan Gluten-Free Lemon Muffins with Lemon Glaze Recipe are absolute game changers. Imagine sinking your teeth into a soft, moist muffin that’s wonderfully fluffy, tangy from real lemon juice, and wrapped up in a luscious lemon glaze that feels like a warm, sunny hug. Plus, these muffins are completely free of dairy and eggs, making them perfect for those embracing a vegan or gluten-free lifestyle without ever sacrificing taste or texture. Whether you want a cheerful breakfast, a snack to energize your afternoon, or a sweet bite for anytime cravings, these muffins truly deliver with every delightful crumb.

Ingredients You’ll Need

A white marble surface holds a neat arrangement of ingredients in white bowls and containers. At the bottom, there is a white bowl filled with fresh dark blue blueberries. Above that are four small white bowls containing two cracked eggs, white granulated sugar, golden yellow oil, and dark amber syrup. To the right is a larger white bowl filled with white flour, and next to it a white bowl with light green matcha powder. Above these are two small dishes, one with dark brown liquid and the other with white powder, possibly salt. To the far left is a small white bowl containing finely grated yellow zest. At the top right, a white bowl holds light brown sugar. A woman's hand holds a white mug filled with green liquid or powder near the top left corner. The whole scene is clean and bright with soft natural light. photo taken with an iphone --ar 4:5 --v 7

Getting the perfect balance of flavors and textures in your lemon muffins starts with simple, wholesome ingredients that you might already have in your pantry. Each one plays a crucial role, from the light fluffiness of the rice flour to the tangy brightness of freshly squeezed lemon juice, ensuring every bite feels fresh and satisfying.

2 cups (330g) rice flour: Provides a light, airy base that keeps these muffins tender yet sturdy.
1/4 cup (40g) cornflour: Adds extra softness and a delicate crumb texture.
1 cup (220g) organic cane sugar: Sweetens naturally while complementing the lemon’s brightness.
1 cup (250ml) almond milk: The perfect dairy-free liquid that keeps things moist and smooth.
1/4 cup (60ml) lemon juice: The star ingredient that brings that fresh, zesty punch.
Zest of 1 lemon: Adds aromatic oils for that extra burst of lemon flavor.
1/2 cup (130ml) vegetable oil: Maintains moisture and richness without the need for butter.
1 tsp baking powder: Helps the muffins rise beautifully and stay fluffy.
1 tsp baking soda: Works with the acidity to give an even lighter texture.
1 tsp apple cider vinegar: Reacts with baking soda to create natural lift and a tender crumb.
1/4 tsp salt: Balances sweetness and enhances all the other flavors.

Lemon glaze:

1 tbsp lemon juice: Boosts tanginess for the glossy finish.
1 cup (115g) powdered sugar: Creates a sweet, smooth glaze that melts on top.

Topping:

Lemon zest: For a decorative touch and fresh citrus aroma.

How to Make Vegan Gluten-Free Lemon Muffins with Lemon Glaze Recipe

Step 1: Prepare the Oven and Wet Ingredients

Start by preheating your oven to a cozy 180C (356F) so it’s perfectly heated when your batter is ready. Meanwhile, mix the almond milk, apple cider vinegar, and freshly squeezed lemon juice together in a small bowl. Let this mixture sit for a few minutes to curdle — this magic step acts like traditional buttermilk and adds a slight tang while activating the baking soda for that perfect rise.

Step 2: Combine the Dry Ingredients

In a large mixing bowl, whisk together the rice flour, cornflour, organic cane sugar, baking powder, baking soda, and salt. Whisking not only mixes thoroughly but also aerates the flour, helping your muffins stay light and fluffy instead of dense.

Step 3: Bring the Batter Together

Add the curdled almond milk mixture and vegetable oil to your dry ingredients. Stir gently with a wooden spoon until everything blends smoothly and no lumps remain. The batter should be thick but pourable — that’s your sign you’re on track to deliciousness.

Step 4: Fill and Bake Your Muffin Cups

Line your muffin tin with paper liners or lightly grease it. Pour the batter into each cup, filling almost to the top but leaving a small gap for the muffins to rise gracefully without spilling over. Slide the tray into your preheated oven and bake for about 25 minutes. You’ll know they’re done when the tops are a gentle golden hue and a toothpick inserted into one comes out clean.

Step 5: Make the Glaze and Cool the Muffins

While the muffins bake, whisk together your lemon juice and powdered sugar in a small bowl until the glaze is thick yet smooth. Once your muffins come out of the oven, allow them to cool completely on a rack — this prevents the glaze from melting off and keeps every bite perfect.

Step 6: Glaze and Garnish

Once cooled, generously spread or drizzle your luscious lemon glaze over each muffin. Finish by sprinkling a little lemon zest on top to amp up the citrus aroma and add a pretty, fresh touch.

How to Serve Vegan Gluten-Free Lemon Muffins with Lemon Glaze Recipe

The image shows a close-up of a lemon cupcake broken in half with a soft, light yellow inside texture. The top layer is white icing with small pieces of bright yellow lemon zest sprinkled on it. The cupcake sits in a white paper liner that is slightly opened. In the back, another lemon cupcake with white icing and lemon zest is partly visible. There is a brown bowl holding two lemon halves beside the cupcakes, all placed on a white marbled surface with scattered lemon zest around. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To really elevate the visual appeal and flavor, serve these muffins with extra lemon zest or even a few thin slices of fresh lemon on the side. A light dusting of powdered sugar also works beautifully to give a frosted appearance, perfect for a festive brunch or afternoon tea.

Side Dishes

Pair these muffins with a cup of herbal tea or a fresh, fruity smoothie to complement their brightness. A dollop of vegan yogurt with a drizzle of agave syrup can add creaminess while keeping the meal light and refreshing.

Creative Ways to Present

For a charming brunch spread, arrange the muffins on a tiered cake stand and add some edible flowers or fresh mint for a pop of color. Alternatively, serve them alongside a small dish of homemade lemon curd or berry compote for friends to customize their flavor combination.

Make Ahead and Storage

Storing Leftovers

These muffins stay wonderfully moist for several days when stored in an airtight container at room temperature. Keeping them out of direct sunlight ensures the glaze stays intact and fresh. If your kitchen is warm, the fridge is a safe spot — just allow muffins to come to room temperature before enjoying.

Freezing

If you want to make these lemon delights ahead of time, they freeze excellently. Wrap each muffin individually in plastic wrap or parchment paper and store them in a freezer bag or container. When ready, simply thaw at room temperature for a few hours or overnight in the fridge.

Reheating

To bring your frozen or chilled muffins back to life, pop them in a toaster oven or regular oven at a low temperature for about 5-7 minutes. This warms them through gently, reviving that soft texture while ensuring the lemon glaze stays delicious and vibrant.

FAQs

Can I substitute almond milk with another plant milk?

Absolutely! Any unsweetened plant-based milk like oat, soy, or coconut milk works well. Just make sure it’s unsweetened to keep the flavor balanced.

Are these muffins really gluten-free?

They are! Using rice flour and cornflour ensures the muffins contain no gluten, making them safe for those with gluten sensitivities or celiac disease.

Can I make these muffins without the lemon glaze?

Yes, you can enjoy the muffins on their own or dust them with powdered sugar, but the glaze adds a wonderful tangy finish that truly enhances the lemon flavor profile.

How tangy are these muffins?

Expect a bright, refreshing lemon taste — tangy but balanced, thanks to the sweet glaze and sugar. If you prefer more tartness, feel free to add a bit more lemon juice or zest.

Are these muffins suitable for kids?

Definitely! These muffins are naturally sweet and soft, making them a kid-friendly treat that’s both nutritious and delicious.

Final Thoughts

I can’t recommend the Vegan Gluten-Free Lemon Muffins with Lemon Glaze Recipe enough if you’re craving a citrusy comfort snack that feels indulgent but stays wholesome. Every bite carries a burst of sunshine, perfectly balanced sweetness, and that soft, tender crumb that makes you keep coming back for more. Give this recipe a whirl and brighten up your day with these delightful lemony gems — I promise they’ll quickly become a favorite in your baking lineup just like they are in mine!