Lemon Muffins

There’s a certain magic in transforming simple, gluten-free ingredients into something truly extraordinary. Forget everything you think you know about dense, crumbly gluten-free baking; these muffins are its antithesis. Today, I will show you how to create my ultimate morning treat: pillow-like soft lemon muffins, each one a cloud of bright, citrusy joy. This is more than a recipe; it's your new secret weapon for a brilliant breakfast, a thoughtful snack, or a dessert that feels both indulgent and wonderfully light. Let's bake.

Please note that the full access to this content needs a subscription: please sign up.

There’s a certain magic in transforming simple, gluten-free ingredients into something truly extraordinary...

This recipe is a protected and only available for paid members. To obtain the full step by step recipe and detailed ingredients list, please sign up.

Preview the recipe

Gluten Free Mix

In a food processor, turn all ingredients into fine powder; set aside.

Orange Glaze

In a bowl, mix all ingredients together with the rubber spatula. Reserve the orange glaze in a sealed container.

Muffin Batter

In the stand mixer fitted with the whisk attachment, beat eggs, honey and flavoring for 2 minutes on full blast. Add lemon zest and the gluten free mixture. Continue to beat on high speed for 4 minutes, and then fold in the melted butter. Fill muffin rings ≈55g each.

Baking

Preheat fan oven to 330ºF/160ºC. Bake for about 25 minutes. Avoid over baking. Allow muffins to cool 5 minutes before taking the rings out. Cover muffins with a thin layer of orange glaze and sprinkle over sesame seeds. Put the finished muffins back in the oven to set for a minute. Cool to room temperature. Enjoy!

Storage

If you plan to make your GF muffins in advance, freeze them freshly baked but unglazed for up to 3 months. Then a couple of hours before serving, pop frozen muffins in the oven for 5 minutes. Glaze and put them back in the oven for a minute to set.