Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cool the Muffins
Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Make the Lemon Glaze
In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Adjust the consistency by adding more lemon juice if needed.
Glaze the Muffins
Drizzle the glaze over the cooled muffins. Allow the glaze to set for a few minutes before serving.
5 Serving Suggestions
Enjoy these muffins warm with a cup of tea or coffee.
Add fresh berries like blueberries or raspberries for a fruity twist.
Serve with a dollop of coconut whipped cream for an indulgent treat.
Pair with a fresh fruit salad for a light breakfast.
Pack them as a portable snack or dessert for picnics or lunchboxes.
5 Cooking Tips
Use fresh lemons for the best flavor; bottled lemon juice won’t provide the same zing.
Avoid overmixing the batter to keep the muffins tender.
Adjust the sweetness of the glaze to your taste by adding more or less powdered sugar.
To make them gluten-free, use a 1:1 gluten-free flour blend.
Store leftover muffins in an airtight container to retain their moisture.
Nutritional Benefits
Lemon Juice and Zest: Rich in vitamin C and antioxidants.
Plant-Based Milk: Dairy-free and suitable for vegans or those with lactose intolerance.
Vegetable Oil: Provides moisture without the use of butter.
Dietary Information
Vegan: Yes
Vegetarian: Yes
Gluten-Free: No (use gluten-free flour for a gluten-free version)
Dairy-Free: Yes
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