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Living gluten free easily by eating real food and a few gf processed foods

Gluten-Free Lemon Yogurt Muffins  

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Gluten-Free Lemon Yogurt Muffins. Yippee!! One thing I’ve learned from sharing recipes on gfe is that readers love lemon recipes! Especially pretty lemon recipes like this one.

I guess in a world of so many chocolate recipes, lemon recipes can be a ray of sunshine! So I’m quite sure you all are going to be excited about today’s contribution to March Muffin Madness. These lovely gluten-free Lemon Yogurt Muffins.

Gluten-Free Lemon Yogurt Muffins. Lemon-infused baked goods are a ray of sunshine! One of 20 gluten-free muffin recipes featured on gfe for March Muffin Madness.

Keep reading to get the recipe (and meet its creator), check out today’s daily giveaway, and, make sure you’re entered into the overall grand prize giveaway. By the way, if you’re on Twitter, you can share this event every single day for additional entries using Rafflecopter at the bottom of each post. If you’re not on Twitter, you can still get in plenty of entries by leaving a comment on every post during the event. Get in all your entries, folks! 

See the whole lineup of bloggers, blogs, and muffin recipes here.

Free Range Cookies  

Free Range Cookies Header

Linda Daniels of Free Range Cookies always brings a smile to my day. That’s not only because she has such a great sense of humor and fun attitude on life but also because of her wonderful gluten-free recipes. (Unfortunately, the site of Linda’s that many of you are familiar with is no longer active. However, you can still access Linda’s original Free Range Cookies site.) 

Linda has been gluten free for 16 years and previously ran a much-loved dedicated gluten-free bakery in St. Louis where she lives. Bread was her biggest seller. That’s not really a surprise given her beautiful and delicious breads and rolls!

Thankfully, Linda shares much of her breadmaking expertise on her blog. You can see all of her gluten-free bread recipes on her site at the top of her recipe index and you’ll also find her many terrific tips for making great gluten-free bread. If you live in the St. Louis area, you’ll definitely want to check out one of her gluten-free breadmaking classes!

Gluten-Free Lemon Yogurt Muffins

Gluten-Free Lemon Yogurt Muffins. Lemon-infused baked goods are a ray of sunshine! One of 20 gluten-free muffin recipes featured on gfe for March Muffin Madness.

Linda says: “This recipe was inspired by one of my favorite muffins from a previous March Muffin Madness—Lemon Ricotta Cake Muffins. I don’t always have ricotta on hand, but usually have plain yogurt.

If you have lemon-flavored yogurt, even better. The turmeric is optional: just a pinch will give the muffins a cheery yellow color without affecting the taste. Store extra muffins frozen to defrost and enjoy as needed.”

More Gluten-Free Muffin Recipes (and More) from Free Range Cookies That You Should Check Out

~ Fudgy Chocolate Brownies

~ Pumpkin Muffins with Cinnamon Sugar

~ Sorghum Buns

~ Starter Muffins with Pretty Pink Glaze (a basic recipe for making all kinds of muffins, featured on gfe)

~ Vegan Overnight Rolls (Hamburger Buns)

Gluten-Free Lemon Yogurt Muffins Recipe

Yield: 10 muffins

Gluten-Free Lemon Yogurt Muffins

Gluten-Free Lemon Yogurt Muffins. Lemon-infused baked goods are a ray of sunshine! One of 20 gluten-free muffin recipes featured on gfe for March Muffin Madness.

Linda says: “This recipe was inspired by one of my favorite muffins from a previous March Muffin Madness---Lemon Ricotta Cake Muffins. I don't always have ricotta on hand, but usually have plain yogurt. If you have lemon-flavored yogurt, even better. The turmeric is optional: just a pinch will give the muffins a cheery yellow color without affecting the taste. Store extra muffins frozen to defrost and enjoy as needed.”

Prep Time 5 minutes
Cook Time 23 minutes
Total Time 28 minutes

Ingredients

Batter Ingredients

  • 1 cup gluten-free flour (I used Pamela's Artisan blend)
  • 1/2 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 teaspoons lemon zest
  • Pinch of turmeric, optional
  • 3/4 cup yogurt (I used plain, whole milk yogurt; see notes on using Greek yogurt)
  • 2 eggs, lightly beaten
  • 1/3 cup olive oil or melted butter
  • 1 teaspoon vanilla extract

Glaze Ingredients (Optional)

  • 1 tablespoon lemon juice
  • 6 tablespoons powdered sugar

Instructions

Muffin Instructions

  1. Preheat oven to 350F degrees. Place 10 paper liners in a cupcake pan. In a medium bowl, combine: gluten-free flour, sugar, baking powder, salt, lemon zest, and turmeric. In a separate bowl, blend yogurt, eggs, oil, and vanilla. Add liquid ingredients to dry ingredients and stir thoroughly. Fill paper-lined muffin tins with batter using a number 16 disher to scoop batter evenly.
  2. Bake for 23-24 minutes, until tester inserted remains mostly clean.
  3. Top muffins with the glaze if you're feeling festive.

Glaze Instructions:

  1. Blend lemon juice and powdered sugar.
  2. Drizzle over muffins.

Notes

When asked about using Greek yogurt in this recipe, Linda said: "Greek yogurt works well in this recipe with one little adjustment. Add a tablespoon or two of additional liquid at a time (water is fine), until all dry ingredients have been incorporated into a smooth, sticky batter."

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

© Shirley Braden
Cuisine: American / Category: Breakfast

Today’s Giveaway

Update: All the giveaways are now closed. 

~ Cookbook:

Gluten-Free Cupcakes: 50 Irresistible Recipes Made with Almond and Coconut Flour (four winners; sponsored by Elana Amsterdam)

 

You can click on the link above to use the “Look Inside” feature by clicking on the book image on the left side of its Amazon page or you can read my review here—and grab Elana’s Marble Cupcakes recipe, too—which is my family’s very favorite from this delightful cookbook!

~ Baking/Cooking Ingredients:

Pamela’s Products Gluten Free Artisan Flour Blend, 4-lb bag (one winner; sponsored by gfe)

Pamela’s baking products are some of the most popular ready-made gluten-free mixes.

Pamela's Gluten-Free Artisan Blend

Grand Prize Giveaway

See all 10 prizes here. Shown are the top six prizes (per monetary value—they’re all tops in my opinion). Again, this giveaway is open to everyone, everywhere!

March Muffin Madness Grand Prize Giveaway Photo

Originally published March 29, 2018; updated February 11, 2022.

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Comments

  2. Ina Gawne says

    Shirley – while I love all the muffins showcased so far – this one would be my favorite – love love anything lemon. I even found a body lotion that honestly smells like the most divine lemon meringue pie – it smells scrumptious! 🙂

    Reply

  3. Linda says

    Thank you for sharing this recipe, Shirley! I am a big fan of Elana’s Pantry. I love Pamela’s Artisan blend, too. Any prize would be awesome!

    Reply

  7. Lisa says

    I would prefer the flour, please, because I already have the cookbook and I love it!! It is truly one of the best! Thanks, Shirley! These muffins look like the perfect, easy dessert!

    Reply

  9. Suzanne R says

    Thanks for the link to the Free Range Cookies website. I visited it & saw lots of things I want to make. For the contest, I’d like the bag of flour please.

    Reply

    • Linda says

      Kari, I haven’t subbed honey in this recipe, but have used coconut sugar. When I use coconut sugar, I like to add it to the liquid ingredients (instead of the dry ingredients) then let the liquids sit for about 10 minutes. That way the coconut sugar can dissolve completely – and you’ll avoid having spotted baked goods. By the way, the muffins will be more of a tan color with coconut sugar.

      Reply

  16. Danabee says

    Lemon is my favorite! These muffins look perfect. I would love to try that Pamela’s flour blend.
    I’m enjoying MMM so much! New to a GF lifestyle, I can use all the help and support and resources I can get.

    Reply

  17. Kristen says

    Lemon! It reminds me of my grandma who used to make lemon ? everything! Can’t wait to try this recipe.

    I would love to win the cookbook!

    Reply

  22. Tom H. says

    Looks like another good cookbook! Clever use of turmeric and the lemony muffins sound refreshing. Thanks for another chance at that Blendtec.

    Reply

  28. Georgina says

    Lemon is one of my favorite flavors for a sweet treat, and most of my lemon baked recipes includes plain yogurt, it makes a good combination, keeping the crumb moist and balancing the sweet and tartness of them. Pamela’s mixes are excellent! Would love to have either one of the prizes.

    Reply

  34. Beverly Maiers says

    I don’t need to win either of these but adding my comment for the big prize. How interesting to add turmeric. good luck to all!

    Reply

  36. Jo says

    Hi, These sound amazing!! I have 2 questions:

    What would be the time on the small muffin pans? and
    can we use greek yogurt for a protien bang?

    Thanks

    Reply

  37. Linda says

    Hi Jo,
    I haven’t made these as minis yet, but bake time for mini muffins is usually 12-15 minutes. Greek yogurt works well in this recipe with one little adjustment. Add a tablespoon or two of additional liquid at a time (water is fine), until all dry ingredients have been incorporated into a smooth, sticky batter.
    Linda

    Reply

    • Jo says

      Thank you Linda, I will give it a try. I never make mini but want to start because I always feel that during parties, guests like to try a variety of goodies and minis make it easier. Thanks. I will let you know how it pans out.. pun intended..

      Reply

      • Shirley Braden says

        Hi Jo–First, welcome to gfe! Second, I’m glad Linda could reply to you as the recipe creator. Last, it’s a great idea to make these as minis for serving to guests. Minis are always popular because of portion control and variety, as you state. Now I want to have a party—or a tea—with lots of mini muffins! 😉

        Shirley

        Reply

    • Shirley Braden says

      Linda–Thanks so much for replying to Jo! I would not have thought about needing additional liquid when using Greek yogurt so I’m grateful that you could respond based on your experience with your muffins.

      Happy almost weekend!
      Shirley

      Reply

  38. SaiJhi says

    This recipe sounds so good, I cant wait to try. If i want to use almond/coconut flour with arrowroot etc instead of the blend mentioned, do you have the sub quantities? Thanks in advance!!

    Reply

    • Shirley Braden says

      Hi SaiJhi–Welcome to gfe! As I didn’t create this particular recipe and don’t have a feel for which ingredients would work best in it, I’ll let the author, Linda, reply to your comment with her thoughts. Hopefully, she’ll reply soon!

      Shirley

      Reply

  39. Amy says

    I made these tonight. They literally melt in your mouth! The only changes I made were to use coconut sugar instead of white, and I also used my own homemade Greek yogurt (it’s sweetened, not plain). Thanks for the amazing recipe!!!

    Reply

    • Shirley Braden says

      Hi Amy–It looks like you’re new here at gfe. Welcome! 🙂 I’m thrilled that you had such amazing success with this recipe of Linda’s! I love using coconut sugar and I bet your homemade Greek yogurt is incredible.

      Thanks so very much for taking the time to leave your lovely review!
      Shirley

      Reply

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