lemon muffins with a lemon-honey glaze (grain free, scd)

these lemon muffins are simple and delightful, a perfect summer-is-approaching breakfast treat, snack or dessert, with an optional but extremely easy lemon-honey glaze.

Who is to really say what qualifies as too many lemon recipes? I could legitimately start a lemon-flavoured food blog at this point. That might not even be a bad idea. Get my niche going for real. I guess before I become a professional lemon-flavoured-food blogger, I am going to just share *yet* another lemon-flavoured recipe as summer (or perhaps even, just spring, we’ll take whatever we can get over here) is tantalizingly close and this recipe certainly feels summer-y.

These lemon muffins are a rare muffin recipe where I opted to combine almond flour and coconut flour, as well as thick, 24-hour dripped SCD yogurt (or else just use your preferred thick/greek yogurt brand), to result in the most perfect little muffins in texture and consistency and flavour (what else do you even want from me???).

While I do have a lot of lemon-inspired recipes on my site (see more on those ideas below), I wanted something classic, (or classy? Lemon is definitely a classy lady), simple and satisfying. A lemon muffin hits those three points, with the lemon-honey glaze making it a little bit fancier (classier?) while also keeping the “simple” checkbox filled. 

The lemon-honey glaze is really just an extra sprucing up for  any one child or man who might enjoy a bit of extra sweetness, however these store best in the freezer pre-glazed (and glaze when you want to serve). They are also delicious without the glaze, packing a still-sweet (shout out honey) lemon punch.

If you do try making these lemon muffins, let me know how they turned out. Leave me a comment and rating below, and if you take a picture, tag me on Instagram @grainfreee so I can see!

A few related recipes if you’re looking for some delicious grain free lemon-tasting treats:

• LEMON CUPCAKES WITH RASPBERRY FROSTING (coconut flour)
• LEMON MERINGUE PIE (almond flour)
• LEMON CURD LOAF (coconut flour)
• LEMON POPPYSEED MUFFINS (coconut flour)
• LEMON CHERRY MUFFINS (coconut flour)

lemon muffins with a lemon-honey glaze: ingredients

lemon muffins

• 1/2 cup of coconut flour
• 1/3 cup of almond flour
• 1/3 cup of dripped SCD yogurt (this should be thick, greek-style yogurt)
• 1 tbsp of vanilla
• 1/2 tbsp lemon zest and 1 tbsp juice
• 1 tsp of baking soda
• 1/2 cup of honey
• 4 tbsp of grape seed oil
• 1/2 tsp of apple cider vinegar
• 4 eggs 

lemon-honey glaze

• 2 tbsp of honey (liquid-y or warmed up for a few seconds to soften)
• 1 tbsp of lemon juice
• 1 tbsp of coconut oil (melted)
• 1/2 – 1 tsp of zest for topping

lemon muffins with a lemon-honey glaze: how to

lemon muffins

1. In a food processor or else by hand, mix together the flours and baking soda.
2. Add in the dripped yogurt and continue to mix well. Once combined, add in the wet ingredients except eggs, one by one — grape seed oil, honey, lemon juice and zest, apple cider vinegar and vanilla extract. 
3. Finally, add in eggs, mixing until well combined.
4. Pour batter into parchment paper cups in a prepared muffin tray.
5. Bake in a preheated oven at 350 for 25 minutes. Remove from oven and allow to cool before taking the muffins out of the tray and adding the glaze.

lemon-honey glaze

1. Ideally, prepare and glaze your muffins immediately before serving/eating.
2. Whisk all the ingredients together until well combined.
3. Drizzle generously across each muffin, and top the center of each muffin with a few pieces of lemon zest for decoration.

Print Recipe

lemon muffins with lemon-honey glaze (grain free, scd diet)

these lemon muffins are simple and delightful, a perfect summer-is-approaching breakfast treat, snack or dessert, with an optional but extremely easy lemon-honey glaze.

Course: Breakfast, Dessert, Snack

Author: grainfreee.com

Ingredients

Lemon muffins

• 1/2 cup coconut flour
• 1/3 cup almond flour
• 1 tsp baking soda
• 1/3 cup dripped SCD yogurt yogurt that has been dripped for 24 hours resulting in a thick, greek-style yogurt
• 1 tbsp pure vanilla extract
• 1 tbsp lemon juice
• 1/2 tbsp lemon zest
• 1/2 cup honey
• 4 tbsp grape seed oil
• 1/2 tsp apple cider vinegar
• 4 eggs

Lemon-honey glaze (optional)

• 2 tbsp honey liquid-y or warmed up for a few seconds to soften
• 1 tbsp lemon juice
• 1 tbsp coconut oil melted
• 1/2 – 1 tsp zest for topping

Instructions

Lemon muffins

• In a food processor or else by hand, mix together the flours and baking soda.
• Add in the dripped yogurt and continue to mix well. Once combined, add in the wet ingredients except eggs, one by one — grape seed oil, honey, lemon juice and zest, apple cider vinegar and vanilla extract. 
• Finally, add in eggs, mixing until well combined.
• Pour batter into parchment paper cups in a prepared muffin tray. 
• Bake in a preheated oven at 350 for 25 minutes. Remove from oven and allow to cool before taking the muffins out of the tray and adding the glaze.

Lemon-honey glaze (optional)

• Ideally, prepare and glaze your muffins immediately before serving/eating.
• Whisk all the ingredients together until well combined.
• Drizzle generously across each muffin, and top the center of each muffin with a few pieces of lemon zest for decoration.