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    Home » Gluten Free Desserts! » Gluten Free Cakes and Muffins

    Fluffy Gluten Free Lemon and Yoghurt Muffins!

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    Jump to Recipe Print Recipe
    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!

    Lemon Yoghurt Muffins

    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 😉)

    Lemon Yoghurt Muffins

    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! 🙂

    Lemon Yoghurt Muffins 3
    Lemon Yoghurt Muffins 2

    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.

    Lemon Yoghurt Muffins top 500x

    Well...The tops on these muffins are just perfect!

    Recipe for Gluten Free Lemon and Yoghurt Muffins

    Fluffy Gluten-Free Lemon and Yoghurt Muffins

    Fluffy, moist gluten free lemon muffins that are perfectly dusted with icing sugar or served warm with cream and berries!
    Print Recipe Pin Recipe
    Cook Time 20 mins
    Course Dessert, Gluten Free Cake
    Cuisine American, Australian, English, French
    Servings 10

    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....
    Keyword baking, dessert, gluten-free, gluten-free muffins
    I have often served these lemon and yoghurt muffins at dinner parties...warm from the oven topped with whipped cream and covered with a range of different berries. They look gorgeous, tastes delicious and best of all they are an easy dessert to make!
    ...and being gluten-free, they even look like a muffin...standing tall and ready to be eaten.
     
    Lemon Yoghurt Muffins 4 500x
     
    Muffins that make you smile! 🙂 
     
    Gluten Free Lemon Yoghurt Muffins!
     
    You might also like....
     
     

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    • The Best Gluten-Free Banana Cake Ever!!
    • Gluten Free Coconut and Lemon Cake!
    • Gluten Free Apple and Cinnamon Muffins!
    • Gluten Free Choc Chip Muffins.....(that taste awesome!!)

    Reader Interactions

    Comments

    1. Angela - Garden Tea Cakes and Me

      August 14, 2015 at 5:13 pm

      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

      Reply
      • maria de Lourdes araujo

        August 16, 2015 at 4:00 am

        Parabéns!!! Tudo perfeito belo é deliciosos ..
        Amei de paixão!

        Reply
    2. family of four

      February 07, 2017 at 1:30 pm

      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!

      Reply
    3. Jenny

      March 03, 2018 at 3:15 pm

      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

      Reply
    4. Bec

      October 18, 2018 at 8:17 am

      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 😍

      Reply
    5. Cathy

      November 06, 2018 at 4:44 am

      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.

      Reply
      • Barb

        November 06, 2018 at 4:53 am

        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!😀

        Reply
    6. Bee

      December 10, 2018 at 1:34 pm

      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.

      Reply
      • Barb

        December 10, 2018 at 5:23 pm

        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!! 😀

        Reply
    7. Jane

      April 16, 2019 at 4:31 pm

      Absolutely fantastic. The best recipe I have ever made from Pinterest. Will definitely be making it again and again....

      Reply
      • Barb

        April 16, 2019 at 4:32 pm

        That’s great Jane!!! So glad they were delicious!! 😀😀😀

        Reply
    8. Terry Rodrigues

      May 08, 2019 at 10:40 am

      Is baking at 180 degrees correct?

      Reply
      • Barb

        May 08, 2019 at 12:30 pm

        He Terry! 180 degrees Celsius... 😀

        Reply
    9. Sarah McKechnie

      May 27, 2019 at 10:25 am

      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

      Reply
      • Gina

        October 06, 2019 at 4:27 pm

        I might try adding more lemon juice or lemon icing as I couldnt taste any lemon although hey were light & fluffy

        Reply
    10. Sue

      June 09, 2019 at 3:08 pm

      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!

      Reply
    11. Kathleen Harrison

      September 15, 2019 at 7:09 am

      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.

      Reply
    12. Lesley

      January 04, 2020 at 1:18 pm

      Has anyone made these just in normal muffin tray...I have no little waxed cupcake shapes

      Reply
    13. Denise

      February 02, 2020 at 9:41 am

      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!

      Reply
    14. Helen

      July 29, 2020 at 8:27 am

      Yes they are fine baked in a muffin tray. Just make sure you grease it.

      Reply
    15. Rachel

      December 29, 2020 at 10:58 pm

      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!

      Reply
    16. Belinda

      January 11, 2021 at 1:00 pm

      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.

      Reply
    17. Margaret S5orey

      May 12, 2021 at 7:12 pm

      I used two t@ tablespoons of lemon juice plus the lemon rind and it turned out beautifully!

      Reply

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