Easy gluten free lemon muffins with a delightful crunchy lemon topping/glaze/drizzle. Whatever you call it, these muffins are the perfect morning tea or lunchtime treat.
Spray a 12 hole standard-sized muffin pan with baking spray or brush with melted butter. Alternatively, line the tin with paper muffin cups.
Sift the flour, xanthan gum and baking powder into a large bowl. Add the sugar and whisk to combine all of the ingredients well.
Cube the butter, place it into a heatproof jug, and microwave until melted. Add the milk. (If the butter solidifies when you add the milk, microwave it again for 20-30 seconds until it melts again.) Add the egg, yoghurt and lemon zest, whisk to combine.
Make a well in the dry ingredients, and pour in the wet ingredients. Mix together until just combined. Be careful not to overmix - a few lumps in the batter are 100% ok.
Spoon evenly into the muffin pans.
Bake for 12-15 minutes or until very slightly golden at the edges, and a skewer inserted into the middle of a muffin comes out clean.
While the muffins bake, juice the lemons and measure 1/4 cup of juice (you may only need one lemon, depending on the size).
As soon as the muffins come out of the oven, mix the lemon juice with the extra 1/4 cup of sugar, and immediately spoon over each of the muffins.
Allow the muffins to cool in the tin for 5 minutes, then remove them and place them on a cooling rack to cool.These are best eaten the day they are baked, but leftover muffins can be stored in an airtight container and warmed in the microwave the next day. They also freeze well - wrap each muffin in plastic wrap and freeze in an airtight container or bag.
Notes
*Omit the xanthan gum if using a gluten free flour blend that contains a gum ingredient (check the ingredients list on the packet).Gluten Free Flour - This recipe has been tested with my homemade gluten free flour blend and with Edmonds gluten free plain flour. My blend makes for more truly muffin-y textured muffins (which is my preference), and the Edmonds makes for a slightly more sponge-cake-like texture. The Edmonds flour muffins don't hold moisture in as well, so I recommend freezing any leftovers.Adapted from Alison Holst's "Marvellous Muffins".
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