Cooking breakfast for others can be tough sometimes.
Everyone likes their eggs cooked a different way. Some people like crispy bacon, while others like their bacon a little less crunchy. Some like chocolate chips in their pancakes and some prefer blueberries. And sometimes dietary restrictions can make it difficult to know what to cook.
So, when it comes to making breakfast for other people, I always go to one thing: muffins.
Who can resist a handheld treat like that?
I mean, honestly, a lot of them are just like cupcakes, but without the frosting.
I can say with confidence that this particular honey lemon muffin is exactly that – but everyone will be able to eat it, even if they have a gluten allergy or intolerance.
I have a large group of friends who are not able to consume gluten for a variety of reasons. Therefore, I am constantly on the lookout for delicious gluten-free recipes to feed my friends.
I love to bake, but it can be challenging if you aren’t familiar with the ins and outs of baking gluten-free. Add to that requests for dairy-free and vegan baked goods as well, and you might begin to feel the faint rumblings of a panic attack.
But don’t worry – this breakfast can be adapted to fulfill these needs, and it’s really delicious.
It’s easy to get stuck in a rut, and I sometimes struggle to try to find more variety at breakfast.
Recently, though, I’ve been on a bit of a winning streak for gluten-free breakfast recipes. Foodal’s melt-in-your-mouth coconut flour pancakes have made me a star in the kitchen.
And these muffins will keep my reign strong.
You don’t need to be scared by the “gluten-free” label, because you would never know that these muffins are made without wheat. They’re not too dense, so they won’t weigh you down throughout the morning. To me, that’s the true key to the success of any muffin, and this one outranks several of the gluten-containing ones I’ve devoured in my life.
You don’t want one that is heavy and dense, because you start off the day with a big old lump in your stomach. If anything, that just makes me want to lie down and take a nap, and that’s never good news in the morning.
These little guys are the perfect grab-and-go breakfast to take with you when you’re headed out the door, and they’re ideal to bring with you to share with your coworkers or guests at a brunch party. You can feel good about including your gluten-free friends and family in the eating pleasure.
The balance of flavors in these tasty morning treats is on point. The mixture of lemon and honey offers just the right amount of brightness, acid, and sweetness to liven up your palate for the day ahead. And the honey and lemon juice drizzle that goes over the top of these moist muffins brings out those flavors even more, and provides a nice glaze.
You can whip these up in less than 40 minutes, so it’s the perfect recipe for making fresh in the morning spread with butter or lemon curd. But you can easily make them the day before on days when you know you won’t have the time to spare. Simply pop them in the microwave for 15 seconds or so to warm up slightly, or reheat them in the toaster oven to recreate that just-baked experience.Print
Start the day off right with our gluten-free honey lemon muffins. They’re moist and light, sweet with a slight tang to each bite.
- 3/4 cup brown rice flour
- 3/4 cup sweet sorghum flour
- 1/2 cup tapioca flour
- 1/4 cup ground flax seed
- 1 tsp xanthan gum
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 cup coconut sugar or granulated sugar
- 1/4 tsp salt
- 1/2 cup coconut oil, melted
- 1 large egg (or substitute flax egg)
- 1/4 cup plus 2 Tbsp lemon juice, divided
- 1 cup whole milk or almond milk
- 2 tsp gluten-free pure vanilla extract
- 1/2 cup plain Greek yogurt or plain organic soy yogurt
- 1/3 cup plus 1 Tbsp honey, divided
Preheat oven to 350˚F. Line a 12-cup muffin pan with paper liners or grease liberally with cooking spray or coconut oil. Set aside.
In a large mixing bowl, whisk together the dry ingredients (brown rice flour through salt).
In another bowl or using your stand mixer, stir together the melted coconut oil, egg, 1/4 cup lemon juice, milk, vanilla, yogurt, and 1/3 cup honey.
Add the dry ingredients in 3 portions, stirring to combine between each addition.
Scoop muffin batter into liners, filling each cup about 2/3 full. Bake for 15-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Meanwhile, whisk together the remaining 2 tablespoons of lemon juice 1 tablespoon honey to make the glaze. Drizzle tops of the muffins with the glaze, then remove from the pan to a wire rack to cool.
To make this recipe with gluten, substitute 2 cups all purpose flour for the sorghum, brown rice, and tapioca flours, and eliminate the xanthan gum.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Muffins
- Method: Baking
- Cuisine: Gluten-Free
Keywords: breakfast, muffins, gluten-free baking, honey, lemon
Cooking By the Numbers…
Step 1 – Juice Lemons, Melt Coconut Oil, and Measure Remaining Ingredients
Juice the lemons until you have 1/4 cup plus 2 tablespoons of fresh lemon juice. Set aside.
Measure out 1/2 cup coconut oil and melt it in the microwave in a heat-safe bowl in 15-second bursts (this should take about 1 minute). Set aside to cool slightly.
Measure all of the remaining ingredients, and set them out in the order described in the ingredients list. Having them set out in order will help immensely as you go through the steps to make the recipe.
Preheat oven to 350˚F. Line a 12-cup muffin pan with liners or grease it well.
Step 2 – Combine Dry Ingredients
In a large mixing bowl, combine the flours, ground flax seed, xanthan gum, baking powder, baking soda, coconut sugar, and salt.
Step 3 – Stir In Wet Ingredients
In a separate bowl or the bowl of your stand mixer, stir to combine the melted coconut oil, egg, 1/4 cup lemon juice, milk, vanilla, yogurt, and 1/3 cup honey.
I like to crack the egg first in a separate measuring cup or bowl, to avoid introducing any shell fragments to the batter – they’re easier to remove this way, if you have any slip-ups!
Add the dry ingredients in 3 portions, stirring to combine between each addition.
Step 4 – Fill and Bake
Fill the muffin cups about 2/3 full with batter.
Bake for 15-20 minutes on the middle rack, or until a toothpick inserted into the middle of one comes out clean.
Step 5 – Glaze and Cool
In a small bowl, whisk together the remaining 2 tablespoons of lemon juice and 1 tablespoon of honey until well combined.
Drizzle the glaze over the top of each muffin, and remove to a wire rack to cool. Serve warm or at room temperature.
Lemon + Honey = A Match Made in Heaven
The combination of lemon and honey is a natural pairing. I usually think of it in black tea, with a wedge of lemon and a hint of honey added for some sweetness.
Putting the two together in these moist, fluffy, and flavorful muffins is a whole new way to enjoy this stellar combination. The brightness of the lemon and the sweetness of the honey creates a sweet treat that won’t overpower your taste buds.
Looking for even more delectable muffin recipes with bright, fruity flavors to add to your repertoire? Try these favorites:
Who will you make these muffins for? Tell us in the comments below, and be sure to rate the recipe when you bake them up to let us know how much you enjoyed them.
Photos by Meghan Yager, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on September 23, 2011. Last updated: June 7, 2021 at 19:49 pm. With additional writing and editing by Allison Sidhu.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Meghan Yager
Meghan Yager is a food addict turned food and travel writer with a love for creating uncomplicated, gourmet recipes and devouring anything the world serves up. As the author of the food and travel blog Cake 'n Knife, Meghan focuses on unique foodie experiences from around the world to right at home in your own kitchen.