Heavenly Gluten-Free Lemon Drizzle Muffins
These scrumptious gluten-free lemon drizzle muffins are sure to give your taste buds a vibrant wake-up call, bursting with the invigorating flavours of fresh lemon juice and zest.
Not only are they incredibly easy to prepare, but they also make a fantastic addition to your breakfast plate or serve as a perfect on-the-run snack for those busy mornings.
Light, fresh, and topped with a delightful lemon drizzle that adds a satisfying crunch, these muffins will quickly become a beloved favorite in your kitchen.
Their irresistible charm will have you eager to share this delightful recipe with friends and family far and wide, making them a staple in your kitchen.
Table of Contents
What you’ll love about this recipe
Delightful Flavour: These muffins combine the zesty zing of lemon with the sweetness of sugar, creating a taste sensation that’s simply divine. The lemon drizzle adds an extra layer of citrusy goodness that will leave you wanting more.
Inclusive: For those with gluten intolerance or coeliac disease, these muffins are a godsend. They allow everyone to enjoy the delightful taste of lemon drizzle without worrying about any adverse reactions.
Moist Texture: Gluten-free baking can sometimes result in dry textures, but when done right, these muffins are as moist and fluffy as their gluten-containing counterparts. The lemon helps keep them fresh and tender.
Versatility: Whether you’re having a spot of tea in the afternoon or need a quick breakfast on the go, these muffins are perfect for any occasion. They’re also a great addition to picnics or as a snack for school lunches.
Easy to Make: Despite the common misconception that gluten-free baking is complicated, these muffins are surprisingly easy to whip up. With a few simple ingredients and some basic kitchen skills, you can create a batch of these lovely treats in no time.
Ingredients
- 150g gluten-free self-raising flour
- 100g Brown sugar
- 50 g Sultana
- 1 teaspoon gluten-free self-raising flour
- 120 ml Vegetable oil
- 1 Large egg
- 3 tablespoons fresh lemon juice & zest
- 1-2 tablespoons icing sugar (for drizzle)
Instructions
- Preheat the Oven: Preheat your oven to 180°C (350°F) and adjust the oven rack to the middle position. Line a 12-cup muffin tin with pretty muffin wrappers.
- Prepare the Lemon Zest and Juice: Grate the lemons to get the zest and squeeze the juice, making sure to remove any seeds. Freshly squeezed lemon juice is essential for the best flavour.
- Mix the Wet Ingredients: In a bowl, beat the eggs, vegetable oil and lemon juice together.
- Combine the Dry Ingredients: In a separate bowl, whisk together the gluten-free flour, baking powder, and xanthan gum (if using). Add the lemon zest and sultanas to the dry ingredients and whisk to combine.
- Combine Wet and Dry Ingredients: Add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to overmix, as this can result in dense muffins.
- Spoon into Muffin Tin: Divide the batter evenly among the muffin cups. You can fill them about two-thirds full.
- Bake the Muffins: Bake the muffins for about 20 minutes or until a skewer inserted into the centre comes out clean. Let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Prepare the Lemon Drizzle: In a small bowl, whisk together the icing sugar and lemon juice until smooth. You can adjust the consistency by adding more sugar or lemon juice.
- Drizzle the Muffins: Once the muffins are completely cool, drizzle them with the lemon drizzle. You can also sprinkle a bit of extra lemon zest on top for added flair.
What to serve with Gluten-free Lemon Drizzle Muffins
Gluten-free lemon drizzle muffins are versatile and can be served in a variety of ways to complement their zesty and sweet flavors. Here are some delightful options to consider:
- Tea or Coffee: These muffins pair perfectly with a warm cup of tea, such as Earl Grey or English Breakfast, or freshly brewed coffee. The citrusy flavor of the lemon complements the richness of the coffee or tea beautifully.
- Fresh Fruit: Serving the muffins with a side of fresh berries, like strawberries or blueberries, adds a pop of colour and extra flavour. The sweetness of the fruit balances the tartness of the lemon.
- Whipped Cream or Yoghurt: Top the muffins with a dollop of whipped cream or a spoonful of yoghurt for a creamy contrast to the crunchy lemon drizzle. This is especially delightful if you’re serving them as a dessert.
- Honey or Jam: For an extra layer of sweetness, drizzle a bit of honey or a fruit jam, like raspberry or apricot, over the muffin. This adds a deeper flavor profile without overpowering the lemon.
- Picnic or Brunch: These muffins are ideal for outdoor gatherings or brunches. Pack them in a basket with some fresh fruit, cheese, and crackers for a lovely picnic spread.
Breakfast or Snack: Serve them as a quick breakfast on the go or as an afternoon snack. They’re light, refreshing, and provide a lovely energy boost.
Are you ready to try my gluten-free lemon drizzle muffins recipe? Let’s get started:
Heavenly Gluten-free Lemon Drizzle Muffins
Equipment
- Weighting scales
- Mixing Bowl
- Measuring Jug
- Muffin Tray
- Papper muffin cases
- Lemon citrus squeezer
- Citrus squeezer
- Table Spoon
Ingredients
- 150 g Gluten-free self-raising flour
- 100 g Brown sugar
- 50 g Sultanas
- 1 tsp Gluten-free baking powder
- 1 Large egg
- 120 ml Vegetable oil
- 3 tbsp Fresh lemon juice
- Fresh lemon zest
- 3 tbsp Icing sugar
Instructions
- Preheat your oven to 180°C (350°F) and adjust the oven rack to the middle position. Line a 12-cup muffin tin with pretty muffin wrappers.
- Grate the lemons to get the zest and squeeze the juice, making sure to remove any seeds. Freshly squeezed lemon juice is essential for the best flavour.
- In a bowl, beat the eggs, vegetable oil and lemon juice together.
- In a separate bowl, whisk together the gluten-free flour, baking powder, and xanthan gum (if using). Add the lemon zest and sultanas to the dry ingredients and whisk to combine.
- Add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to overmix, as this can result in dense muffins.
- Divide the batter evenly among the muffin cups. You can fill them about two-thirds full.
- Bake the muffins for about 20 minutes or until a skewer inserted into the centre comes out clean. Let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- In a small bowl, whisk together the icing sugar and lemon juice until smooth. You can adjust the consistency by adding more sugar or lemon juice.
- Once the muffins are completely cool, drizzle them with the lemon drizzle. You can also sprinkle a bit of extra lemon zest on top for added flair.
Nutrition
If you have a sweet tooth like me, then why not check out these👇
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- Gluten-free cheese and bacon muffins
- Gluten-free chocolate chip muffins
Gluten-Free Lemon Drizzle Muffin Tips
Use Fresh Ingredients
Lemon Zest and Juice: Freshly squeezed lemon juice and grated zest are crucial for the best flavor. Ensure you remove any seeds from the juice to avoid bitterness.
Room Temperature Ingredients: Use room temperature ingredients, especially eggs and butter, for better mixing and a lighter texture.
Choose the Right Flour
Gluten-Free Flour Blend: Use a gluten-free self-raising flour that contains xanthan gum if possible. If not, add xanthan gum separately to help with texture.
Almond Meal or Flour: Adding almond meal can enhance the texture and flavor, but ensure it’s finely ground.
Don’t Overmix
Mix the wet and dry ingredients separately and combine them just until they’re integrated. Overmixing can lead to dense muffins.
Baking Time
Check for Doneness: Bake until a toothpick inserted into the center comes out clean. Gluten-free muffins can be more delicate, so check frequently to avoid overcooking.
Lemon Drizzle
Drizzle While Warm: Drizzle the lemon syrup over the muffins while they’re still warm. This helps the syrup set and stick to the muffins better.
Adjust Consistency: Adjust the drizzle’s consistency by adding more sugar or lemon juice. You want it to be thick enough to coat the muffins but still drizzle easily.
Storage and Freezing
Cool Completely: Allow the muffins to cool completely before storing or freezing to prevent moisture buildup.
Freeze for Later: Muffins can be frozen for up to three months. Simply wrap them securely in cling wrap or aluminum foil and store them in a freezer-safe container.
By following these tips, you’ll create delicious gluten-free lemon drizzle muffins that are perfect for any occasion!
Frequently Asked Questions
What type of gluten-free flour is best for these muffins?
The best type of gluten-free flour for these muffins is a self-raising gluten-free flour blend that contains xanthan gum. If your flour doesn’t contain xanthan gum, you can add it separately to help with texture and structure.
How do I ensure the muffins stay moist?
To keep the muffins moist, don’t overmix the batter, and use ingredients like yoghurt or Greek yoghurt to add moisture. Also, drizzle the lemon syrup over the muffins while they’re still warm to help retain moisture.
Can I make these muffins dairy-free?
Yes, you can make these muffins dairy-free by substituting butter with a dairy-free alternative and using non-dairy yoghurt. This ensures everyone can enjoy them, regardless of dietary restrictions.
How long do these muffins keep?
Gluten-free lemon drizzle muffins are best consumed fresh, but they can be stored in an airtight container for up to three days. You can also freeze them for up to three months for longer storage.
Can I use other types of citrus instead of lemon?
While lemon is traditional, you can experiment with other citrus fruits like orange or lime. However, lemon provides a unique zesty flavor that’s hard to replicate with other citrus fruits.
How do I prevent the lemon drizzle from becoming too runny?
To prevent the lemon drizzle from becoming too runny, adjust the ratio of sugar to lemon juice. More sugar will thicken the drizzle, while more lemon juice will make it thinner.
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Becky Terrell ✍️
Hi, I am Becky. I am a passionate recipe maker and having been a coeliac (celiac) for 30+ years I focus on gluten-free recipes. My blog is my online cookbook of gluten-free tasty recipes. You can follow me on X: @beckygwg
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Comments
There are 3 comments on this post. Leave a comment 👇
Bright, tangy, and such a treat with tea in the afternoon.
I love how fresh and zesty these taste, especially with a cup of tea.
The zesty lemon flavor in these muffins is so refreshing; they never last long in my house.