Dairy-Free Lemon Muffins for Afternoon Tea

These dairy-free lemon muffins are perfect for afternoon tea—lightly sweet with a tangy glaze for a refreshing treat.

Homemade muffins are so easy to make

I love muffins for their simplicity: combine the ingredients in a bowl, stir, spoon into cases and bake. Citrus flavours lift the mood and feel fresh, which is especially welcome at the start of the year.

A dairy-free lemon muffin recipe that isn’t too sweet

The muffins themselves are gently sweet; most of the sweetness comes from the sticky lemon glaze. They make a lighter option compared with richer holiday bakes, while still feeling like a treat. If you follow a dairy- or lactose-free diet, these pair perfectly with a hot cup of tea.

How are these lemon muffins dairy free?

These muffins use Rice Dream as the milk alternative. Rice Dream is an unsweetened, hypoallergenic option that’s free from dairy, lactose, soy, gluten, wheat and nuts, yet still works well in drinks and baking. It’s also handy on cereal or in smoothies.

There are many non-dairy milk alternatives available, and Rice Dream is one I’ve used successfully in bakes and hot drinks.

Recipe

Lemon Muffins

Corina Blum

These dairy-free lemon muffins made with Rice Dream are perfect for afternoon tea—light, slightly tangy and topped with a lemon glaze.

5 from 3 votes

Prep Time
15 mins

Cook Time
30 mins

Total Time
45 mins

Course Breakfast, Cake, Snack

Cuisine British

Servings 10

Calories 272 kcal

Ingredients

• 2 eggs, beaten
• 85 g caster sugar
• 240 ml Rice Dream milk
• 100 ml vegetable oil
• 2 teaspoon lemon extract
• 300 g self-raising flour
• ½ teaspoon baking powder
• ½ teaspoon salt

For the icing

• 1 lemon, juiced
• 50 g icing sugar

Instructions

• Put the eggs, sugar, Rice Dream, vegetable oil and lemon extract into a bowl and beat together.
• Sift in the flour, baking powder and salt. Mix together until just combined.
• Spoon the mixture into muffin cases, filling them about two-thirds full.
• Bake in a preheated oven at 180°C for 30 minutes. Let them cool on a wire rack.
• Make the icing by whisking the lemon juice and icing sugar together. Brush or spoon generously over the cooled muffins.

Notes

Nutritional information is approximate and provided as a guideline.

Nutrition

Calories: 272kcal
Carbohydrates: 38 g
Protein: 4 g
Fat: 11 g
Sugar: 14 g

Keyword dairy free lemon muffins

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More Muffin Recipes

I enjoy baking muffins and if you like these lemon muffins, you might enjoy some of these other recipes.

For more dairy-free baking, you might also enjoy my vegan carrot cake.

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Disclosure: This is a sponsored post. All opinions are my own.