Gluten Free Classic Lemon Muffins

Total time40 min

Prep time15 min

Cook time20 min

Bright citrus flavor is the star here, thanks to a generous hit of lemon zest rubbed right into the sugar and a double dose of fresh lemon juice in both the batter and glaze. Sour cream keeps the crumb rich and tender, while a touch of vegetable oil ensures these muffins stay moist for days rather than drying out like some bakery versions. The batter comes together quickly in two bowls with minimal fuss, then bakes up into domed, golden-edged muffins with a soft, springy center. Once cooled slightly, they get draped in a simple, pourable lemon glaze that sets into a delicate, sweet-tart shell. It's a bright, sunny treat that fits neatly into a gluten free baking rotation, perfect for breakfast, brunch, or an afternoon pick-me-up.

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Ingredients

12 servings

For the muffins

2 cups all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
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Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
2 tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup granulated sugar
2 tbsp lemon zest (from about 2 large lemons)
2 large eggs
1 cup sour cream
⅓ cup vegetable oil
3 tbsp fresh lemon juice
1 tsp vanilla extract

For the glaze

1 cup powdered sugar, sifted
2–3 tbsp fresh lemon juice

Instructions

1
Preheat the oven to 400°F (205°C). Line a 12-cup muffin tin with paper liners or grease each cup well.
2
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Add the granulated sugar and lemon zest, then rub the zest into the sugar with your fingertips until the mixture is fragrant and slightly clumped, about 30 seconds.

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