Regardless of them being made with gluten-free flour or with wheat flour, these muffins are fluffy, tangy, and delicious!
The best part about these muffins is that they are moist...not dry and heavy, but fluffy with a delicious lemon tang and the smoothness of Greek yoghurt.
This recipe is really easy...actually too easy considering how delicious and moist they taste!
To sound a bit corny these Lemon and Yoghurt Muffins are just what you need when you need a little bit of sunshine in your day. (yep...told you it would be corny 😉)
These muffins are so popular with my family that we have them for school lunches, we heat them up with ice cream for dessert and we, well, we just devour them! 🙂
Maybe the best bit is that they have a muffin top (yes...just like those 'wheat flour' muffins..nearly 😉).
I am sure that they are not meant to have a 'special top' but if you are gluten-free then it was probably a long time ago that you were able to peel off a muffin top and indulge.
Well...The tops on these muffins are just perfect!
Recipe for Gluten Free Lemon and Yoghurt Muffins
Fluffy Gluten-Free Lemon and Yoghurt Muffins
Ingredients
- 125 g butter softened
- 1 cup of caster sugar I use a little less about ¾ cup
- 3 large eggs
- 1 tablespoon of lemon juice
- 1½ cups SR flour I use Organ SR gluten free flour
- ¼ teaspoon of baking powder
- ½ cup of Greek-style yoghurt
- Icing sugar for serving
Instructions
- Preheat oven to 180°C or 350F
- Line muffin tin with pretty muffin wrappers
- Beat butter and sugar in a bowl until light and creamy
- Beat in eggs one at a time ...beating well after each addition
- Mix in the lemon juice then flour with the baking powder. The best way to do this is a little of the yoghurt and then a little of the flour and repeat till it is all mixed in. This stops the mixture from getting too thick).
- Spoon into muffin wrappers and bake in the oven for about 20 mins or until a skewer is inserted into the centre and it comes out clean.
- Cool in the pan and remove onto wire rack.
- Dust with icing sugar and serve with berries and cream....
Angela - Garden Tea Cakes and Me says
I don't normally bake gluten free but recently I tried a Victoria Sponge that was absolutely delightful, so I will no longer pass recipes like this by. Your Lemon & Yoghurt muffins looks just as you have described fluffy yet moist. Have pinned this recipe so I don't forget to try it one day.
#HomeMattersParty
Angela
maria de Lourdes araujo says
Parabéns!!! Tudo perfeito belo é deliciosos ..
Amei de paixão!
family of four says
we all love these. making them for the second time. subbed some chia seeds instead of a third egg. lovely and look like poppy lemon seed muffins. thanks for this simple and delish recipe!
Jenny says
Thank you for sharing your recipes I have two celiacs in my family and I don't like them to miss out on flavour as I am from a big family and food ment a lot to us on our big gathering regards Jenny
Bec says
These muffins are amazing!!! First time I made them I was down an egg so substituted with a chia egg, still worked beautifully!
My husband asks me for these quote often! And going to make another batch of sunshine today 😍
Cathy says
What is SR flour? Is it self rising flour? We don’t have that around here if it is. Is there a different flour I can use? The muffins look delicious.
Barb says
Hi Cathy!!
In Australia we are able to buy self-raising flour (SR) and plain flour but you can make your own self-raising flour by 1 cup of all-purpose flour with 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt.
Follow this link to find out all about different gluten-free flours https://www.sparklesintheeveryday.com/2016/07/best-gluten-free-flours.html
Oh! And the muffins are soooo delicious!!
Enjoy!😀
Bee says
I have just made this recipe, the cupcakes / muffins are so light and fluffy, thank you so much. My gluten free mix had some sorghum in it, so “just in case” that flavour came through I added a teaspoon of lemon zest into the batter. I used 3/4 cup of caster sugar in the recipe and after cooking I brushed about a teaspoon of a quick lemon syrup on each, cake as I love lemon, but that’s just personal, in no way a necessity. I will be using this as my go-to gluten free recipe from now on.
Barb says
I am so glad the recipe was a hit and the muffins were delicious!! What a great idea to brush lemon syrup on top ... yum!! Enjoy!! 😀
Jane says
Absolutely fantastic. The best recipe I have ever made from Pinterest. Will definitely be making it again and again....
Barb says
That’s great Jane!!! So glad they were delicious!! 😀😀😀
Terry Rodrigues says
Is baking at 180 degrees correct?
Barb says
He Terry! 180 degrees Celsius... 😀
Sarah McKechnie says
These are a favourite in our house. I add half a cup of coconut too, and lemon icing made with just lemon joy ice, knob butter and icing sugar - yummmm
Gina says
I might try adding more lemon juice or lemon icing as I couldnt taste any lemon although hey were light & fluffy
Sue says
Love these muffins. Made about four batches to date. Although I do se ordinary self raising flour 🙄 fortunately we are not gluten intolerant. Thank you for sharing this recipe!
Kathleen Harrison says
I am dairy intolerant so I have used coconut oil and coconut yoghurt and added a little lemon zest for more flavour and they have turned out delicious. So light and fluffy. Thank you.
Lesley says
Has anyone made these just in normal muffin tray...I have no little waxed cupcake shapes
Denise says
I made these and they were yummy! I added 2 teaspoon lemon extract and some gated lemon rind because I like a strong lemon flavor! I also melted some sugar in lemon juice and brushed it on top and added sugar! I’ll be keeping this recipe and making it again! Thank you!
Helen says
Yes they are fine baked in a muffin tray. Just make sure you grease it.
Rachel says
I've just made a double batch - they are wonderful - thank you for sharing the recipe! I have a newly diagnosed celiac teenager. I love it that its possible to make delicious treats like this that the whole family loves. Thanks again!
Belinda says
Used dehydtared lemon peel instead of lemon juice which gave it a stronger lemon flavour.
Substituted 1 egg for chia seeds .The muffins rose beautifully which is nice - not dense like some GF foods.
This will be a keeper- thank you for sharing.
Margaret S5orey says
I used two t@ tablespoons of lemon juice plus the lemon rind and it turned out beautifully!
Vicki says
I have cooked these twice, and can’t believe how good they are. My family loves them and say you would never know they are gluten free. Thanks so much for the recipe.
Barb says
My pleasure! So glad that your family loves them Vicki! Enjoy!! 😁
Shell says
Hi, they look amazing. Will be cooking them for my Aunt as she requires GF foods.
Just wondering, can you freeze then. Thank you in advance 🙂
Larrayne says
These look delicious, could you make it as a cake instead of muffins?
Lola says
Excellent! A recipe I will keep. I will probably add some lemon zest to add a bit more lemon flavor, but otherwise it is very tasty as it is. I let it sit 15 minutes before baking, so it was not gritty. Thank you for such a delicious recipe.