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.
Gluten Free Lemon Muffins
Lemon and gluten free go so well together. If you love lemon these are a must make.
- 1/2 cup butter, softened
- 1 cup sugar
- 2 eggs
- 2 tablespoons lemon juice
- 1 tablespoon grated lemon peel
- 1 cup white rice flour
- 1/2 cup sweet rice flour
- 1/4 cup cornstarch
- 1/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 cup milk
- 1/2 cup powdered sugar
- 2 tablespoons lemon juice
- In a bowl cream butter and sugar until light and fluffy.
- Beat in eggs, lemon juice, and peel.
- In a separate bowl combine rice flours, cornstarch, baking soda, baking powder and salt. Gradually add to creamed mixture alternating with milk.
- For muffins, line muffin tins with paper liners. This makes about 15-18 muffins. Scoop batter into muffin liners until about 3/4 full. Bake at 350 for 18-20 minutes or until the center tests done with a toothpick.
- Remove from pan and let cool slightly . Combine glaze ingredients and drizzle over muffins.
Amount Per Serving: Calories: 172Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 35mgSodium: 105mgCarbohydrates: 28gFiber: 0gSugar: 14gProtein: 2g
Nutritional values are approximate and aren't always accurate.
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).
Laura @ Gluten Free Pantry
Ahh how I love lemon..and muffins! This is my kind of snack!
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.
Thanks for a great recipe – I can’t wait to try these soon.
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.
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.
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.