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 muffins with 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 (optional)
-
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 lemon-honey glaze: how to
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.
lemon muffins with lemon-honey glaze (grain free, scd diet)
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.
These look delicious! Can you recommend a dairy free swap for the yogurt? Can’t wait to make these 🙂
Hey Kristen! So sorry for my late reply here, but I hope you still get a chance to try these – honestly, for a dairy-free swap, I would suggest going with coconut yogurt if you can tolerate? Or you can also try subbing in dry curd cottage cheese aka farmer’s cheese – it is typically suitable for those with lactose intolerance because it has little to no lactose. I hope this helps, let me know!!