The Most Delicious Gluten Free Lemon Muffins You’ll Ever Eat

Last Updated on August 25, 2024

Learn how to make the easiest, most amazing gluten free lemon muffins you won’t be able to put down.

One of my favorite breakfast spots to eat at has a gluten free lemon muffin that is to die for good. I made it my life’s mission to try and recreate this recipe so I could make them at home myself, and I NAILED IT! In fact, I think mine are better, and they’re super easy to make!

Though recipes have gotten better over the years, it can be challenging to find baked goods that taste as good as their gluten filled counterparts. These muffins are so good, you won’t be able to eat just one. They’re perfect for breakfast, dessert, or just a delicious ‘treat yourself’ snack.

Anytime I have friends or family over for brunch or holidays, I make them. They are always a hit!

Gluten Free Lemon Muffin Ingredients

• 1 package Bob’s Red Mill Gluten Free Muffin Mix (can substitute with other brands)
• 1 cup milk (I prefer vanilla oat milk)
• 1 cup melted extra virgin coconut oil
• 2 eggs
• 2 lemons (I use organic lemons)
• 1 medium piece of ginger
• 1 cup walnuts 

Lemon Icing Ingredients

• 1 cup powdered sugar
• The lemons listed above will also be used for the icing (you only need 2 total for the muffins and icing)

How to Make Gluten Free Lemon Muffins

Step 1: Pre-heat your oven to 400. Pour the mix into a large bowl. Now, I specified Bob’s Red Mill GF Muffin Mix, because it’s the BEST. Not all gluten free mixes are created equal. I have substituted with other brands, and the muffins will still be good, but not AS good. It’s hit or miss for finding at the store, so I order it on Amazon in bulk. Or you can find it even cheaper HERE.

Step 2: Add in the eggs (lightly beaten), melted coconut oil, and milk. 

Step 3: Zest 2 large organic lemons. I always use organic lemons, but I highly recommend them since you’re eating the actual peel. After you zest your lemons, set them aside. We’re going to use those for the icing. 

Step 4: Peel and chop the ginger into small chunks. 

Step 5:  Chop your walnuts into dime size or smaller sizes. 

Step 6: Add the zested lemon bits, ginger, and walnuts to your mixing bowl.

Step 7: Mix well. I use a KitchenAid mixer, but you can use a hand mixer or even a whisk, as long as you mix really well. 

Step 8:  Grease a muffin pan. I use Trader Joe’s coconut oil spray and it works great! Use a spoon to evenly scoop the muffin mix into each cup of the pan. 

Step 9: Bake for 20-25 minutes. I set a timer for halfway and rotate them 180 degrees. I’m not sure it’s necessary but I do that just to make sure they’re cooked evenly.

How to Make Lemon Muffin Icing

Step 1: Add 1 cup of powdered sugar into a small mixing bowl. 

Step 2: Use a lemon press to squeeze the juice of the 2 lemons we zested into the bowl. Mix well with a whisk.

Tip: You want the icing consistency thin enough to pour easily without being too runny. I like to keep it in the fridge until the muffins are ready to be iced. 

The Perfect Gluten Free Lemon Muffins

After your muffins have cooled for about 10 minutes, lay them out on wax paper. Use a spoon to pour icing over them. I start small on the first round and even them out on the second round. 

Now, your muffins are ready to be devoured! I use stretch plastic wrap to store extra muffins in the freezer, so I’m not tempted to eat them all in one day. 

These muffins are so delicious and easy to make. I hope you love them as much as I do! Happy baking!

Find other delicious gluten free recipes HERE.

This post is about a recipe for gluten free lemon muffins.