Sugar Free Lemon Muffins
Muffins are such an easy and convenient snack or on-the-go breakfast option. However, most options are so jam-packed with sugar that they’re practically a cupcake without frosting!
If you’d love to start your day with a delicious lemon muffin (without all the refined sugar), these Sugar free Lemon Muffins sweetened naturally with a touch of honey are perfect for you!
Muffins are a great baked good to make with kids – they have just a few ingredients and are basically stir and cook! You don’t have to worry about small lumps in the batter, because they will bake out.
These sugar free lemon muffins are light and fluffy – perfect for an indulgent afternoon snack or something light and sweet after supper.
The “secret ingredient” is ricotta cheese — it provides a decadent texture AND protein, making these a treat you can feel good about indulging in!
Sugar Free Lemon Muffins Ingredients
- 2 cups all-purpose flour
- ⅓ cup milk
- ½ cup ricotta cheese
- 1 egg
- 4 Tablespoons butter
- 1 teaspoon baking powder
- ¼ cup vegetable oil or olive oil
- 1 Tablespoon lemon juice
- ½ teaspoon salt
- ¼ cup honey
Tip: Almond flour works as a great one-for-one gluten-free substitution for this recipe.
Kitchen Tools You May Find Helpful
- Muffin tray
- Non-slip mixing bowls
- Measuring cups and spoons
- Whisk
TIP: We love these reusable silicon baking cups because muffins pop right out!
Directions
Preheat oven to 350F.
Line a muffin pan with liners and set aside.
In a large bowl, mix the vegetable oil, ricotta cheese, egg, butter, salt, lemon juice, and honey.
Stir the baking powder into the flour and add to the wet mixture, followed by the milk.
Whisk until well combined and no lumps remain.
Portion 1/3 cup scoops of batter into each muffin liner.
Bake for 20 – 25 minutes, or until golden brown.
Let the muffins cool for one minute in the tray before removing to a cooling rack to cool completely.
Serve and enjoy.
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Ingredients
- 2 cups all-purpose flour
- ⅓ Cup milk
- ½ cup ricotta cheese
- 1 egg
- 4 Tablespoons butter
- 1 teaspoon baking powder
- ¼ cup vegetable oil
- 1 Tablespoon lemon juice
- ½ teaspoon salt
- ¼ cup honey
Instructions
- Preheat oven to 350F.
- Line a muffin pan with liners and set aside.
- In a large bowl, mix the vegetable oil, ricotta cheese, egg, butter, salt, lemon juice, and honey.
- Stir the baking powder into the flour and add to the wet mixture, followed by the milk.
- Whisk until well combined and no lumps remain.
- Portion 1/3 cup scoops of batter into each muffin liner.
- Bake for 20 – 25 minutes, or until golden brown.
- Let the muffins cool for one minute in the tray before removing to a cooling rack to cool completely.
- Serve and enjoy.
Do you try to eat refined sugar-free? What has been the biggest struggle you’ve encountered with that?
You might also like these better-for-you muffin recipes:
Greek Yogurt Chocolate Muffins
Attempted to make these but I could tell when mixing the batter towards the end that is was very heavy, almost seemed like a bread dough! And sadly after baking and testing one, they are definitely very dense and don’t have that nice flake. Not sure why there was a difference as I followed the recipe exactly (though did add a little extra milk as the dough was just so heavy), but don;t think they’d have come out better if I hadn’t done that. Such a shame.
Hi Triana, I’m so sorry you were disappointed with this recipe. A light mixing is key for light and fluffy muffins – it’s better to leave a few clumps of flour and let them bake out (unlike cookies) because overmixed muffins will turn out dense and heavy. – Jennifer
Can these be frozen
Sure! They should keep for a couple weeks in a freezer bag or container. I’d recommend individually wrapping them too.