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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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