Lemon Drizzle Muffins

Light, sweet and sticky lemony drizzle muffins or loaf! Gluten Free perfection and addictive
55g softened butter
150g golden caster sugar
2 eggs
2 tsp grated lemon zest
250g gluten free flour
1 tsp salt
2 1/2 tsp baking powder
1 tsp xanthan gum
2 tsp lemon essence (optional)
180ml milk
60g chopped walnuts (optional)

12 half walnuts for topping if require

2 tbs caster sugar
2 tbs lemon juice


1. Preheat the oven to 180ºC and line a loaf tin or muffin tin with cases

2. In a large bowl cream the butter and sugar until fluffy.

3. Stir in the eggs and lemon zest and mix well (use electric mixer if available)

4. Add the milk, flour, salt, baking powder and xanthan gum (and lemon essence if using) and mix well. Fold walnuts in if using

5. Pour mixture into loaf tin or muffin cases

6. Bake the loaf for 50-55 mins or the muffins for 25-27 minutes (or until an inserted skewer is removed clean)

7. Cool for 10 minutes on a wire cooling rack


Drizzle Time!

1. Dissolve the sugar and lemon juice in a saucepan 

2. Using a skewer, poke holes over loaf or 6-8 holes in each muffin.

3. Pour glaze over loaf or muffins

2. Top with a walnut half and allow glaze to set