Lemon Muffins – Moist And Deliciously Lemony

Lemon Muffins are healthy and are great for breakfast recipe full of zesty lemony flavour with organic coconut sugar. These lemon muffins are soft, moist, and gluten-free topped with chia seeds and zesty cream cheese glaze.

Ingredients For Lemon Muffins:-

  • One Cup – Almond Milk
  • One Teaspoon – Apple Cider Vinegar
  • One And Three-Fourth Cups – All-Purpose Flour
  • One-Fourth Teaspoon – Baking Soda
  • Two And A Half Teaspoons – Baking Powder
  • Half Teaspoon – Sea Salt
  • Half Cup + Two Tablespoons – Organic Coconut Sugar
  • One-Third Cup – Extra-Virgin Olive Oil
  • Two Tablespoons – Lemon Zest
  • Three Tablespoons – Lemon Juice
  • One Teaspoon – Vanilla Extract
  • One Tablespoon – Chia Seeds


  • Half Cup – Vegan Cream Cheese
  • Two Tablespoons – Lemon Juice
  • Two Tablespoons – Maple Syrup
  • One Teaspoon –  Lemon Zest


  1. First, Preheat the oven to 375 degrees F.
  2. Lightly oil few cups non-stick muffin tin.
  3. In a small bowl, combine the almond milk and apple cider vinegar. Keep aside.
  4. In another large bowl, whisk together the sugar, olive oil, lemon zest, lemon juice and vanilla.  Stir in the almond milk mixture.
  5. Combine the wet ingredients with the dry ingredients and mix until just combined. Fold in the chia seeds and use a one-third cup measuring cup to scoop the batter into the muffin tins.
  6. Bake for good sixteen to seventeen minutes, or until a toothpick inserted in the middle comes out clean. Let it cool for ten minutes in the pan, then transfer to a wire rack to finish cooling.
  7. To make the glaze. Using a hand mixer or a food processor, mix the cream cheese,  lemon juice, maple syrup, and lemon zest until smooth.
  8. Dollop onto the cooled muffins and garnish with some chia seeds and lemon zest.


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