Fluffy Lemon Muffins with Lemon Curd (Gluten-free & Vegan)
Enjoy the zesty flavors of our easy lemon curd muffins. These fluffy muffins feature simple allergy-friendly ingredients with a creamy lemon curd center. Easy to make and wonderfully tasty, these muffins are a fun snack anyone can enjoy.
Ingredients
Lemon Muffins
- 2 cups All Purpose Flour gluten-free
- 1 teaspoon xanthan gum omit if included in your flour blend
- 2 teaspoon baking powder gluten-free
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoon chia seeds mixed with ¼ cup warm water
- ¾ cup plant milk
- ½ cup granulated sugar
- ¼ cup coconut oil melted
- 1 tablespoon apple cider vinegar
- ¼ cup lemon juice
- 1 teaspoon lemon zest
Vegan Lemon Curd:
- ½ cup lemon juice
- ½ cup granulated sugar
- 3 tablespoon cornstarch
- 2 teaspoon lemon zest
- ¼ teaspoon turmeric
- 1 cup water
- 2 tablespoon coconut oil
Step-By-Step ImagesScroll back for process images and recipe tips!
Instructions
- Prepare Lemon Curd: In a saucepan, combine lemon juice, zest, sugar, cornstarch, turmeric, and water and mix until all the cornstarch has dissolved.½ cup lemon juice, ½ cup granulated sugar, 3 tablespoon cornstarch, 2 teaspoon lemon zest, ¼ teaspoon turmeric, 1 cup water
- Cook Lemon Curd: Cook over medium heat for 5-6 minutes, stirring consistently to prevent burning. Once you start to see bubbles forming remove from the heat. It will thicken very quickly at this point. Stir in the oil and let it cool (*see notes)2 tablespoon coconut oil
- Preheat Oven & Prepare Muffin Tin: Heat oven to 375°F (190°C). Line a muffin tin with liners or grease with oil.
- Prepare Chia Egg: Into a medium mixing bowl, add the warm water and chia seeds. Let the mixture sit for 10 minutes to thicken. Meanwhile, melt your coconut oil in the microwave.2 tablespoon chia seeds
- Mix Dry Ingredients: In a large bowl, add your flour, xanthan gum, baking powder, baking soda, and salt. Whisk until well combined.2 cups All Purpose Flour, 1 teaspoon xanthan gum, 2 teaspoon baking powder, 1 teaspoon baking soda, ¼ teaspoon salt
- Prepare Wet Ingredients: To the chia mixture, add in your milk, sugar, coconut oil, sugar, apple cider vinegar, lemon juice and lemon zest, and whisk until well combined.¾ cup plant milk, ½ cup granulated sugar, ¼ cup coconut oil, 1 tablespoon apple cider vinegar, ¼ cup lemon juice, 1 teaspoon lemon zest
- Combine Wet & Dry Ingredients: Pour the wet ingredients into the dry ingredients. Gently stir until well combined avoiding overmixing.
- Assemble Muffins: Spoon about 1 tablespoon of the batter into each muffin cup. Use your finger to create a shallow hole in the center, then add a teaspoon of lemon curd to the center. Next, top with more batter to cover the lemon curd.
- Bake: Bake for 18-20 minutes, or until a toothpick comes out clean.
- Cool & Serve: Let muffins cool in the tin for 5 minutes before transferring to a wire rack.
Notes
Eggless Lemon Curd: If this is the first time you are making this recipe be sure to check out our vegan lemon curd post for details, tips, and FAQs.
Storage: Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.
Fluffy Texture: Avoid overmixing the batter to ensure the muffins stay light and airy. For a more pronounced lemon flavor, increase the amount of lemon zest used in the batter.
Nutrition
Calories: 219kcalCarbohydrates: 37gProtein: 3gFat: 8gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 227mgPotassium: 35mgFiber: 3gSugar: 19gVitamin A: 33IUVitamin C: 7mgCalcium: 89mgIron: 1mgZinc: 0.1mg
Tried this recipe? I’d love to hear how it turned out in the comments !