Gluten Free Lemon Crumb Muffins are sweet & bright gluten free lemon muffins with streusel. Great flavor from lemon juice, lemon zest, & lemon extract! Dairy free option.
I’ve always loved the bright citrus taste of lemon. Lemon bars are one of my favorite bar cookies of all time! (My hubby isn’t a fan, which means more for me!)
Lemon poppy seed bread, or muffins... be still my heart.
It was high time I created a gluten free lemon crumb muffin recipe to share with you.
Gluten Free Lemon Crumb Muffins
I adapted these gluten free lemon muffins with streusel from my gluten free blueberry muffins. Instead of blueberries, I added lemon juice and lemon zest in the muffin batter, as well as a little lemon extract. They definitely don't skimp on the lemon!
If you don’t have lemon extract on hand, don’t worry about it. You can skip the lemon extract. The lemon flavor won’t be quite as strong, but you’ll definitely still taste it.
My Not-So-Secret Weapon… Lemon Zest!
While you can skip the lemon extract, don’t be tempted to skip the zest! The lemon zest really packs a punch, and if you skip it you’ll miss out on some awesome flavor. It just won’t be a gluten free “lemon” muffin without it.
I used the zest to add a layer of lemony goodness to the streusel crumb topping. Without the zest, you’d miss out on some great flavor in those buttery crumbs.
Just get yourself a lemon zester (this is my favorite zester), and make it rain lemon zest on your batter and in your crumb topping. You won’t regret it.
“Can’t I just use lemon juice instead?”
No. The answer to that question is no.
The lemon zest brings a lot of flavor to these gluten free lemon crumb muffins.
I like my lemon treats to be actually lemony. I'm a big lemon fan. No subtle lemon flavor here. I want to taste it!
With lemon juice alone, the lemon would be far too subtle.
The juice, however, is perfect for adding a great lemon tang in a glaze, if you allow your breakfast or mid-afternoon snack to be that indulgent.
In my personal opinion, the glaze it totally worth the extra calories and sugar.
If you are lemon fan like me, I think you'll love my friend Michelle's Gluten Free Lemonies recipe. The texture of brownies, with a bright lemon flavor. Sounds like a match made in heaven to me!
Let's Make Some Lemon Muffins!
π Recipe
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Gluten Free Lemon Crumb Muffins
Gluten Free Lemon Crumb Muffins are sweet & bright gluten free lemon muffins with streusel. Great flavor from lemon juice, lemon zest, & lemon extract!
Ingredients
For the Gluten Free Lemon Muffins
- ΒΌ cup white sugar
- Zest from Β½ a lemon
- 1 cup gluten-free flour
- ΒΌ teaspoon xanthan gum (omit if using Ryze or a blend that already has xanthan gum in it)
- ΒΌ teaspoon salt
- ΒΎ teaspoon baking powder
- 1 egg
- ΒΌ cup oil
- ΒΌ cup milk (I used almond milk)
- Β½ teaspoon vanilla extract
- Β½ teaspoon lemon extract
- 2 Tablespoons lemon juice
For the Gluten Free Lemon Crumb Topping
- 2 tablespoons brown sugar
- Zest from Β½ a lemon
- ΒΌ cup gluten-free flour
- 2 tablespoons butter (I used vegan butter)
For the Lemon Glaze
- Β½ cup powdered sugar
- 1 tablespoon lemon juice
Instructions
For the Gluten Free Lemon Muffins
- Preheat the oven to 375°F. Line your muffin pan with paper liners, or lightly grease.
- In a medium mixing bowl, whisk together the sugar and lemon zest. (Doing this releases some of the oils into the sugar.
- Add the gluten free flour, xanthan gum (if needed), salt, and baking powder and whisk until combined.
- In a large measuring cup or small bowl, whisk together the oil, milk, egg, vanilla, lemon extract, and lemon juice.
- Add the liquids to the dry ingredients and whisk until smooth.
- Fill the muffin cups about β full.
For the Gluten Free Lemon Crumb Topping
- In a small bowl, whisk the brown sugar and lemon zest together. Add the flour and whisk until combined.
- Add the butter and cut it into the flour with a pastry cutter, or using a fork or two knives until you have crumbs about the size of a small pee.
- Divide the lemon crumb topping evenly over the muffins.
- Bake in the preheated oven for 22-28 minutes, until a toothpick inserted near the middle comes out clean.
For the Lemon Glaze
- In a small bowl, mix together the powdered sugar and lemon juice. Drizzle the glaze on the muffins after they have cooled slightly.
Notes
I've used my gluten free flour blend, as well as Ryze Yellow Bag Gluten Free Flour in this recipe.
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Nutrition Information
Yield 10 Serving Size 1Amount Per Serving Calories 190Total Fat 9gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 6gCholesterol 25mgSodium 120mgCarbohydrates 26gFiber 1gSugar 13gProtein 3g
All nutrition info is a guestimate and will vary depending on the ingredients you use.
LadyJ1225
Oh yeah! I LOVE LOVE LOVE LOVE LOVE anything lemon! I am heading to the store on my lunch break to get lemons so I can make these tonight. I can't wait!!!! Thank you = )
flippindelicious
I hope you enjoyed them! -Brianna
Phyliss
What is the nutrutional value. Thanks
flippindelicious
Hi Phyliss,
At this time I don't calculate nutritional facts. It is a feature I plan to start adding in the coming months. In the meantime, I would suggest using a site like my fitness pal to calculate the nutritional value using the specific ingredients you use. Happy Baking! -Brianna
Jackie
Thank you for the recipe. I just made these and can confirm they are easy to make and delish. I used Bob's Red Mill 1 to 1 gluten free flour and it worked perfectly. My batter was super think - like scoop into the muffin cup - so I was worried but they baked fine.
flippindelicious
Hi Jackie,
I recently discovered that Bob's Red Mill 1 to 1 gluten-free flour has a much higher absorption rate than the blend I mix up. I'm still testing more of my recipes with it, but so far I've tested my gluten free sugar cookies and discovered I needed to use at least 1/4 cup less (from 3 1/4 cups in the recipe) when I use Bob's 1 to 1. Next time, try using a little less flour and the batter won't be quite so thick. I'm happy to hear that they turned out great! Happy Baking! -Brianna
Rachel
HI , I was so excited to try your muffin recipe. I followed it exactly but the mixture was so crumbly.. i couldn't make it into a muffin it was all crumbs... ?
I rolled it into balls and made cookies but they fell apart too..
I was curious what your thoughts were ...
flippindelicious
Hi Rachel,
I'm sorry your muffin batter was too dry! It should be a thick batter, but definitely not crumbly (except for the crumb topping, where you want crumbs.)
It sounds like there was too much flour, or your flour absorbed too much moisture. May I ask what gluten-free flour you used? Many flours absorb liquid differently, and will absorb more liquid meaning you'll need to use less flour. I developed this recipe with my gluten free flour blend.
Especially with gluten free flour, how you measure it makes a big difference. I recommend first whisking your gluten free flour with a FORK to make sure it is aerated and evenly mixed, then SPOON it into your measuring cup being careful to not compact any gluten free flour, and finally level your measuring cup by sweeping off excess flour with a KNIFE. Just remember, FORK, SPOON, KNIFE when you measure gluten free flour. It makes a huge difference! If you scoop your gluten free flour directly with your measuring cup you'll end up with too much flour and a dry batter.
Hope this helps! Please comment back, or email me at flippindelicious (at)gmail (dot) com and I'll do my best to help you have baking success! -Brianna
Anonymous
These are cooking right now! Im so sxited to try them they smell heavenly!!! Thanks for making this amazing recipe! And i will write another coment after tasting! Thx again!
Anonymous
Ok i just tried them and WOW! These are so amazing!! Definitely 5 stars! My only complaint would be that their small and i want more but i guess i could just double the recipe so thats on me i guess but overall BEST LEMON MUFFINS EVER!!!!!!!!
flippindelicious
I'm so happy you enjoyed this recipe! You reminded me of how yummy these muffins are, and now I want to go bake some again! I'll probably have to make that double batch π .
Happy Baking! -Brianna
Mrs Jennifer Smith
Do you know how much flour to use, in grams please