After I made those delicious Gluten-Free Chocolate Chip Muffins a few months ago, I couldn’t wait to try more gluten-free muffin recipes! I’ve really enjoyed experimenting with gluten-free baking and alternative flours. Since almond flour worked so well for the gluten-free chocolate chip muffins, I decided to use it again to make some sweet and tangy almond flour lemon muffins. These Lemon Gluten-Free Muffins turned out SO well, and I am so excited to share them with you today. Light and moist gluten-free muffins are topped with a delightful crumble topping and a creamy, lemon glaze that isn’t overly sweet. Gluten-free lemon muffins are great for breakfast, dessert, or a snack – basically, it’s never a bad time to have one!
I developed this gluten free lemon muffins recipe as part of the Allrecipes Allstars Tastemakers program. Rate, review, and photograph my recipe for Almond Flour Lemon Muffins on Allrecipes here, see the full gluten-free muffins recipe along with some of my cooking tips below, or Jump to Recipe directly.
More gluten-free dessert ideas:
- Keto Blueberry Cream Cheese Crumble
- Gluten-Free Chewy Peanut Butter Cookies
- Gluten-Free Chocolate Chip Muffins
- Three-Ingredient Gluten-Free, Dairy-Free, Vegan Fudge Bites
- Gluten-Free Black Bean Brownies
Tips for making fluffy gluten-free muffins
In my research and experimentation with gluten-free muffin recipes and flour substitutes, I found a few important steps for making light, spongy, and fluffy gluten-free muffins.
Gluten-Free Muffin Tip 1: Spoon and level your flour substitute. Instead of scooping your measuring cup into your bag of gluten-free flour, spoon the flour into your measuring cup then level it off with a knife (or other flat edge).
Gluten-Free Muffin Tip 2: Sift your flour. Almond flour and other gluten-free flour substitutes are not only susceptible to clumping, but most also have a grainier texture than all-purpose flour. Sifting helps with both of these, breaking up clumps and lightly grinding and fluffing grainier flours (like almond flour, which we are using in today’s Lemon Gluten-Free Muffins recipe).
Gluten-Free Muffin Tip 3: Greek yogurt is a key ingredient in many of the recipes I want to be fluffy or extra-moist (for example when I am making baked goods in the Instant Pot – see my Instant Pot Lemon Bundt Cake and Pumpkin Spice Donut Holes recipes). Greek yogurt is very creamy, which makes baked goods nice and moist. The acidity also helps activate baking soda in recipes, which contributes to the fluffiness.
How to make gluten-free lemon muffins
Start by preheating the oven to 350 degrees F. Line 10 muffin cups with paper liners. Note: you can stretch the recipe to make 12 muffins if you want. See more on that below.
Per my tips for fluffy gluten-free muffins above, sift your spooned-and-leveled almond flour together with baking powder and baking soda into a bowl. Set the almond flour mixture aside.
Mix sugar, eggs, Greek yogurt, melted butter, freshly squeezed lemon juice, and lemon zest in a separate bowl with an electric mixer until smooth and creamy. Add the almond flour mixture into the wet ingredients and mix until well combined, but be careful not to overmix.
Distribute the batter evenly between the prepared muffin cups, filling the cups all the way to the top.
Tip: If you would like to stretch this recipe to 12 muffins, don’t fill the muffin cups all the way with batter. They will be a little smaller and won’t dome up over the top of the muffin cups as much, but that’s just a matter of aesthetics.
Next, prepare the crumble topping for your gluten free lemon muffins by mixing some more almond flour with some brown sugar and melted butter together in a small mixing bowl until crumbly. Set the crumble topping aside, as it doesn’t go on top of the muffins just yet.
Bake the gluten-free muffins without the crumble topping in the preheated oven for 15 minutes, then remove from the oven and sprinkle the crumble mixture over the tops. Continue baking until the edges are golden and a toothpick inserted into the center of one of the muffins comes out clean (3 to 5 more minutes). Allow the lemon gluten free muffins to cool in the pan on a wire rack for 5 minutes.
While the almond flour lemon muffins are cooling, mix powdered sugar, half-and-half, and freshly squeezed lemon juice together in a small bowl to make a lemon glaze.
Remove the gluten-free muffins from the pan, then drizzle the glaze over the tops of them.
These lemon gluten free muffins are so fluffy, and have just the right balance of sweetness and tanginess!
Here’s the gluten free lemon muffins recipe! Pin this one, and stay tuned for more gluten-free baking and desserts here on Fab Everyday.