I was having a little hunt through my recipe books and came across this one for gluten free citrus muffins in my Juvela gluten free foods recipe folder.
These muffins are SO easy to pop together, but boy oh boy do they reward you well with a glorious little cake. Soft pale lemon sponge, with delightful tiny golden strips of orange dotted here and there and the unique tangy flavour that only a truly great marmalade can deliver. Finishing the muffins with a drizzle of glace icing really jazzes them up and the sugary sweetness compliments the citrus flavours perfectly.
The eagle eyed amongst you will spot I failed to add the icing sugar to my ingredient flat lay. I will reshoot this again sometime. But for now, here is the fabulous recipe for gluten free citrus muffins for you to enjoy.
For the muffins
200g (7oz) gluten free self-raising flour or mix (add a level teaspoon of gluten free baking powder if using mix and ¼ teaspoon of xanthan gum if the flour doesn’t already contain it)
100g (3½oz) butter (I used Lurpak full-fat spreadable. Softened block butter would be fine too)
100g (3½oz) caster sugar
3 large eggs
3 tablespoons good shop bought or homemade lemon curd (I used this one from Sainsbury’s – it’s gorgeous)
3 tablespoons good orange marmalade (I used Bonne Maman as it’s my favourite)
For the glace icing
75g (3oz) icing sugar, sifted
Preheat the oven to 190C/375F/Gas 5/170C Fan.
Line a muffin tin with paper muffin cases.
Add all the muffin ingredients to a large bowl and whisk with an electric mixer/balloon whisk until pale and creamy.
Divide the mixture evenly between the paper cases. The mixture will be really runny, so you may find it easier to pour the mixture into the cases rather than spoon it in.
Slip the tray into the oven and bake for 16-20 minutes (I baked for 18 minutes) until the muffins have risen, are golden brown and firm but springy when gently pressed.
Remove the tray from the oven and allow the muffins to cool.
To make the glace icing, simply add enough boiled water to the icing sugar and stir until you have a consistency slightly thicker than double cream.
Transfer the icing into a piping bag fitted with a fine nozzle or snip the end of a disposable one. Leaving the muffins in the tin pipe over the glace icing.
The icing should be set after about 30 minutes.
Recipe notes and suggestions:
The muffins will keep really well in an airtight container for 3-4 days and when left undecorated can also be frozen.
These muffins would make a lovely pudding. You could serve up with *custard, *ice-cream or maybe some fresh orange segments or mixed berries and Greek yoghurt.
For a touch of indulgence, top the muffins with rich chocolate ganache and for colour and to tie in with the citrus theme, finish with a little finely grated orange zest.
Thanks as always for checking out the recipes and other bits and bobs I share. Please give me a shout if you have any questions.
*Check this product out to ensure no gluten containing ingredients or ‘may contain’ or ‘not suitable’ warnings on the pack. If in doubt leave it out.
Thanks to Juvela for this great gluten free citrus muffin recipe. For more recipe inspiration from Juvela click here.