Gluten Free Lemon Muffins

Today on my main site I posted a recipe for lemon bread that everyone loves, so I wanted to be sure to also share with you the gluten free version.

I love lemon and have found that the acid in the lemons works really well with gluten free flours. In this muffin it works wonderfully and gives you a nice light and delicious muffin.

For the regular version I have found the muffins or bread works, but for the gluten free version we like the muffins better. We just found that we like the texture better in a muffin for these.

Lynn's Kitchen Adventures

Comments

  1. Kelly Stephens says:

    I have a son that is allergic to both wheat and corn. Do you know what I could use to replace the cornstarch in this recipe? It looks tasty and I would love to try it.

    • I would try tapioca starch, can you use that one? It might change it a little, but I think it will work fine. If you try it, I would love to know how it turns out.

    • I’ve successfully used arrowroot starch or potato starch for cornstarch in many recipes (my family doesn’t like the taste of tapioca, but it would work too).

  2. Ahh how I love lemon..and muffins! This is my kind of snack!

  3. This was sooooo good!I just made them.

    I could see adding poppyseeds, or cranberries, or even slivered almonds on top too. Or if you took out the lemon flavoring, it would be a perfect texture to use almond flavoring (like Chinese sponge cakes that I have missed since going GF!) or as a strawberry shortcake cupcake base. Really light and fluffy with a slight crunch outside. (This is really hard to achieve in a GF muffin! Great work! ) If anyone is wondering I buy my rice flours at the Asian market and they are MUCH cheaper as well.

    • Thank you so much for letting me know that you enjoyed them. I agree, these are a great base for a muffin that you can do a lot with. Poppy seeds would work really well in these.

  4. Colleen M. says:

    Thanks for a great recipe – I can’t wait to try these soon.

  5. Laurie S. says:

    Making these right now and am ready to turn on the oven… no oven temp given here. LOL I’m going with 350. (;

    • Yes, it is 350. I fixed the recipe to say that. No one else has caught that. I hope you enjoy the muffins.

      • Laurie S. says:

        Wow, your super fast! They have 2 minutes to go and look great. I subbed tapioca for the sweet rice. I know it isn’t a direct sub but I was out. They have risen perfectly and look yum. Thanks for this post.

  6. I made these at the weekend for my friends birthday who is GF. This was my first attempt at making anything GF and they were amazing- loved by all of us (only one person was GF) the glaze was beautiful on top. Thanks.

    • I love hearing that regular eaters enjoyed my recipes too. So thanks for letting me know. And what a great friend you are to make your friend a GF treat for their birthday! I am sure they appreciated it.

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