Lemon. It’s refreshing. The flavor lends itself to dishes and really turns up the volume. And I love lemony things. LOVE!
Lately I’ve been in a scone making mindset when it comes to breakfast for the mornings I am a slave to the gym. They’re easy to warm up when I get to work and settle in for the day ahead. But, then I saw this recipe come over my Twitter feed from Delight Gluten-Free Magazine and I knew that this week the scones were going to take a backseat to muffins.
This recipe makes far more streusel than you are ever going to need. So I have my leftovers in the fridge awaiting a pancake morning! However, the muffins bake up light and the lemon flavor is AMAZING! Seriously, it’s the right hit of lemon without lacking flavor and without overpowering the muffins themselves.
Recipe: Gluten-Free Lemon Streusel Muffins
Servings: 15 muffins
Time: Prep 20 minutes; Bake 25 minutes
Ingredients for the Streusel Topping:
- 1 cup all-purpose gluten-free flour (I used Gluten-Free Bisquick)
- 1 cup granulated sugar (I used Truvia)
- 1 tablespoon grated lemon zest
- 1/2 cup butter, melted
Ingredients for the Muffin Batter:
- 2 cups gluten-free all purpose flour (I used Gluten-Free Bisquick)
- 3 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup sugar (I used Truvia)
- 2 eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 3/4 cup skim milk (I used unsweetened vanilla almond milk)
- 1 tablespoon grated lemon zest
- 1/4 cup freshly squeezed lemon juice
Directions:
Preheat oven to 350 degrees. Prepare a 12-cup muffin tin with liners and non-stick spray.
To make the streusel topping, in a small bowl combine all topping ingredients and mix together until crumbly. Set aside until ready to use.
For the muffin batter, in a medium-sized mixing bowl, sift together flour, baking powder, and salt.
In the bowl of a standing mixer, combine sugar, eggs, oil, vanilla, milk, lemon zest, and lemon juice. Mix together on medium speed.
Slowly add the dry ingredients and mix until well combined.
Pour batter evenly into the 12 muffin cups and sprinkle topping evenly over the 12 muffins.
Bake for 22 to 25 minutes, until a toothpick inserted comes out clean.
Cool before serving.
~*~*~
Honestly, one bite and I knew that these were even better than I anticipated. Do note, I actually ended up using 1/3 cup of Bob’s Red Mill Gluten-Free All-Purpose Flour with the Gluten-Free Bisquik because…I didn’t have enough in the box. That’s the biggest problem with companies that delve into gluten-free products is they give you so much less than the regular variety. But it didn’t affect these at all. And I’m looking forward to savoring each bite after I hit the gym this week.
If you love lemon, you’ll definitely love these!
The Celiathlete 