These gluten free lemon muffins are so good that no one will know that they are gluten free.
Lemon or lemon juice is one of my favorite things to use in gluten free baking.
I love just about anything lemon, but that is not the reason that I love to use lemons in gluten free baking.
The reason that I love to use lemons in gluten free baking is because the acidity in the lemons, or lemon juice, helps the taste and texture of gluten free baked goods. It makes it so much better.
These gluten free lemon muffins are bakery-style muffins. They are light, fluffy, and delicious.
I took these to my husband’s office recently and everyone loved them.
Ingredients
This recipe uses individual gluten free flours in the recipe. Technically you can use a gluten free blend in place of the flour and xanthan gum, but you will get much better results if you use the ingredients listed in the recipe.
The recipe was tested with Bob’s Red Mill Gluten Free flours and xanthan gum.
- eggs
- sugar
- sour cream
- oil
- lemon juice
- lemon extract
- white rice flour
- cornstarch
- sweet rice flour
- xanthan gum
- baking soda
- baking powder
- salt
- powdered sugar
- lemon juice
Gluten Free Lemon Muffins
Bakery style lemon muffins that are so good no one will know that they are gluten free.
Ingredients
- 6 eggs
- 2 cups sugar
- 2 cups sour cream
- 1 cup oil
- 3 tablespoons lemon juice
- 1 tablespoon lemon extract
- 1 1/4 cups white rice flour
- 1 cup cornstarch
- 3/4 cup sweet rice flour
- 1 1/2 teaspoons xanthan gum
- 1 teaspoon baking soda
- 3 teaspoons baking powder
- 1 teaspoon salt
Glaze
- 1 1/4 cups powdered sugar
- 3 tablespoons lemon juice
Instructions
- Preheat oven to 350 degrees.
- Line the muffin pan with liners or grease muffin cups well.
- In a bowl combine white rice flour, cornstarch, sweet rice flour, xanthan gum, baking soda, baking powder, and salt. Set aside.
- In a bowl whisk together eggs, sugar, sour cream, oil, lemon juice, and lemon extract. Whisk until well combined.
- Stir in the flour mixture just until well combined.
- Scoop the batter into the muffin cups filling each cup about 3/4 full.
- Bake for 18-20 minutes or until toothpick inserted into the center of a muffin comes out clean.
- Let cool in the pan for 5 minutes. Remove from pan and let cool on cooling rack for about 1 hour.
- Mix together powdered sugar and lemon juice for the glaze.
- Drizzle glaze over muffins.
Notes
This recipe uses individual gluten free flours in the recipe. Technically you can use a gluten free blend in place of the flour and xanthan gum, but you will get much better results if you use the ingredients listed in the recipe.
The recipe was tested with Bob's Red Mill Gluten Free flours and xanthan gum.
Nutrition Information:
Yield:
30Serving Size:
1Amount Per Serving: Calories: 242Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 46mgSodium: 182mgCarbohydrates: 32gFiber: 0gSugar: 18gProtein: 3g
Nutritional values are approximate and aren't always accurate.
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