Dairy-Free Lemon Muffins

Brighten up your mornings with these Dairy-Free Lemon Muffins, a zesty, flavorful treat that's perfect for any time of day! Bursting with citrusy goodness from freshly squeezed lemon juice and fragrant lemon zest, these muffins are delightfully moist thanks to the combination of unsweetened almond milk and vegetable oil. This quick and easy recipe, ready in just 35 minutes, is made entirely without dairy, making it an ideal choice for those following a dairy-free lifestyle or seeking lighter baked goods. Whether enjoyed fresh out of the oven or stored for later, these golden muffins deliver an irresistible balance of tangy lemon flavor and subtle sweetness, perfect for breakfast, brunch, or a midday snack. Pair with a steaming cup of tea or coffee for the ultimate indulgence!

Nutriscore Rating: 55/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 2 cups All-purpose flour
• 2 teaspoons Baking powder
• 0.5 teaspoon Baking soda
• 0.5 teaspoon Salt
• 1 cup Granulated sugar
• 2 tablespoons Lemon zest
• 0.5 cup Lemon juice
• 0.75 cup Unsweetened almond milk
• 2 whole Large eggs
• 0.5 cup Vegetable oil
• 1 teaspoon Vanilla extract

Directions

Step 1

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease them lightly with a non-stick spray.

Step 2

In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.

Step 3

In another bowl, combine the sugar and lemon zest. Using your fingers, rub the lemon zest into the sugar until it is fragrant and well combined.

Step 4

Add the lemon-sugar mixture to the flour mixture and stir to combine.

Step 5

In a separate bowl, whisk together the lemon juice, almond milk, eggs, vegetable oil, and vanilla extract until smooth.

Step 6

Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to over-mix; the batter should be slightly lumpy.

Step 7

Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.

Step 8

Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 9

Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Step 10

Enjoy these delightful Dairy-Free Lemon Muffins fresh or store them in an airtight container for up to three days.

Nutrition Facts

Serving size	(985.7g)

Amount per serving	% Daily Value*
Calories	2760.4

Total Fat 119.5g	0%
Saturated Fat 18.6g	0%
Polyunsaturated Fat 67.7g
Cholesterol 372mg	0%
Sodium 2962.7mg	0%
Total Carbohydrate 403.1g	0%
Dietary Fiber 9.3g	0%
Total Sugars 204.3g
Protein 38.5g	0%

Vitamin D 145.9IU	0%
Calcium 443.0mg	0%
Iron 13.8mg	0%
Potassium 629.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.8%

Protein: 5.4%

Carbs: 56.7%