Antonina's Gluten-Free Bakery has added a fresh new flavor to the mix with its first gluten-free and dairy-free muffin, a Lemon Streusel Muffin that’s soft, moist, and topped with a light, sweet crumble. It’s the kind of simple, classic flavor that fits into any morning: breakfast on the go, weekend brunch, or a quiet coffee break.

For anyone avoiding dairy or simply looking for an option that works for more people at the table, this muffin delivers familiar flavor and texture without compromise.

“Lemon is a bright, cheerful flavor that instantly feels special,” said Kay Conley, Director of R&D at Antonina’s Gluten-Free Bakery. “We focused on getting the texture just right so everyone can enjoy the same soft, moist muffin experience they love in an inclusive option. What makes this muffin special is that it doesn’t taste like a dairy-free or gluten-free product. It just a really good muffin.”

Antonina’s uses a proprietary blend of gluten-free flours to create baked goods that are gluten-free, dairy-free, nut free, and peanut free while still tasting like a classic bakery muffin, making it a school-safe option. The result is something that fits into more people’s lives without feeling like a different product.

About Antonina’s Gluten-Free Bakery
Antonina's Gluten-Free Bakery was founded by Pin Hsiao, whose passion for baking comes from his family. Named for his wife Antonina, the bakery is a nod to the love that fuels everything they bake. Today, Antonina’s muffins, cakes, cupcakes, and brownies are sold at more than 5,000 stores nationwide.