In each and every family there are recipes that have stood the test of time and they are made regularly because they please everyone. These Gluten Free Lemon and Yoghurt Muffins are my family’s favourite recipe! (…and yes we do make them often :-))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
- 125g 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
- Preheat oven to 180 degrees
- 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 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....
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
Parabéns!!! Tudo perfeito belo é deliciosos ..
Amei de paixão!
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!
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
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 😍
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.
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!😀