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Vegan Gluten-Free Lemon Muffins with Lemon Glaze Recipe

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4.3 from 261 reviews

  • Author: Ava
  • Total Time: 40 minutes
  • Yield: 12 muffins
  • Diet: Vegan

Description

Delight in these vegan and gluten-free lemon muffins, a perfect combination of moistness and fluffiness without any dairy or eggs. Infused with fresh lemon juice and zest, these muffins deliver a bright, tangy flavor topped with a smooth lemon glaze and extra zest for a burst of citrus. Ideal for breakfast or a tasty snack, they offer a light and refreshing treat that feels like enjoying a slice of lemon cake in muffin form.

Ingredients

Dry 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

Wet Ingredients

  • 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

Lemon Glaze

  • 1 tbsp lemon juice
  • 1 cup (115g) powdered sugar

Topping

  • Lemon zest

Instructions

  1. Preheat the oven: Set your oven to 180°C (356°F) to ensure it reaches the right temperature for baking the muffins evenly.
  2. Prepare the wet mixture: Combine the lemon juice, apple cider vinegar, and almond milk in a bowl. Allow this mixture to sit for a few minutes so it curdles slightly, which helps with the texture of the muffins.
  3. Mix dry ingredients: In a large bowl, whisk together the rice flour, organic cane sugar, cornflour, baking powder, baking soda, and salt ensuring they are well combined for an even rise.
  4. Combine wet and dry: Pour the almond milk mixture and vegetable oil into the bowl with the dry ingredients. Add the lemon zest. Stir thoroughly with a large wooden spoon until the batter is smooth and homogenous.
  5. Fill muffin cups: Pour the batter into muffin cups, filling them almost to the top but leaving a small margin to allow the muffins room to rise during baking.
  6. Bake: Place the muffin tray in the oven and bake for 25 minutes, or until the tops turn lightly golden and a toothpick inserted into the center comes out clean.
  7. Make the lemon glaze: While the muffins bake, blend the lemon juice and powdered sugar in a small bowl until the glaze is thick and smooth.
  8. Cool and glaze: Remove muffins from the oven and allow them to cool completely on a wire rack before applying the lemon glaze on top.
  9. Add finishing touch: Sprinkle additional lemon zest over the glazed muffins for an extra burst of citrus flavor and attractive presentation.

Notes

  • Ensure the muffins have cooled completely before glazing to prevent the glaze from melting and sliding off.
  • Use fresh lemon juice and zest for the best flavor intensity.
  • If you prefer sweeter muffins, you may increase the sugar slightly or add a bit more powdered sugar to the glaze.
  • These muffins can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to a week.
  • For softer muffins, consider substituting some rice flour with almond flour, maintaining gluten-free status.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: Vegan, Gluten-Free

Find it online: https://quickandsweetrecipes.com/vegan-gluten-free-lemon-muffins-with-lemon-glaze-recipe/