Lemon Drizzle Muffins

Gluten Free Mummy
These gluten free lemon drizzle muffins are light and fluffy inside, complemented by a crisp citrus drizzle on top. Adapted from a Sarah Cook recipe cited on BBC goodfood Lemon muffins recipe – BBC Food
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 12 muffins


  • 275 g gluten free self raising flour
  • 225 g caster sugar
  • 50 g ground almonds
  • 1 tsp gluten free baking powder
  • 2 unwaxed lemons finely grated zest, plus 2 tbsp juice
  • 150 ml low fat milk
  • 100 g unsalted butter melted
  • 50 ml sunflower or vegetable oil
  • 2 large free-range eggs
  • 1/2 tsp vanilla extract

For the glaze

  • 4 tbsp lemon juice
  • 50 g caster sugar


  • Preheat the oven to 200C/180C Fan/Gas 6 and line a 12-hole muffin tin with paper cases.
  • Sieve the gluten free flour and baking powder into a large mixing bowl. Add the sugar, almonds and lemon zest and mix well.
  • Beat together the milk, butter, oil, eggs, vanilla and lemon juice in a jug. Pour over the dry ingredients and mix together gently until the dry ingredients are just wet (don’t over mix or the muffins will be tough).
  • Divide the mixture between the cases (they should be about 3/4 full). 
  • Bake for 15–18 minutes until a skewer comes out clean. 
  • Quickly use a cocktail stick or skewer to poke holes in each muffin.
  • Combine the glaze ingredients straight away, then use a pastry brush or a teaspoon to cover the tops of the muffins. Repeat until all the glaze has been used.
  • Lift the muffins onto a wire rack to cool a little, before eating warm or at room temperature.
Keyword gluten free, lemon drizzle, lemon drizzle muffins, muffins