Gluten-Free Lemonade Muffins

These traditional muffins taste fresh and delicious. The secret is the lemonade concentrate.

Serves: 12Hands-on: 25 minutesTotal: 1 hour 10 minutesDifficulty: Easy

Serves: 12

Ingredients

  • 2 cups gluten-free all-purpose flour
  • ¼ cup granulated sugar
  • 1 Tbsp. poppy seeds
  • ½ Tbsp. grated lemon zest
  • 3 tsp. baking powder
  • ½ tsp. salt
  • 1 tsp. xanthan gum
  • ½ cup plus 2 Tbsp. whole milk
  • ½ cup frozen lemonade concentrate, thawed
  • ⅓ cup butter, melted
  • 1 large egg, slightly beaten
  • 1 cup confectioners' sugar
  • 2 tsp. lemon juice

Directions

  • Preheat oven to 400°F. Line 12 muffin cups with liners.
  • In a large mixing bowl, whisk together the flour, granulated sugar, poppy seeds, lemon zest, baking powder, salt, and xanthan gum.
  • Add ½ cup milk, lemonade concentrate, butter, and egg. Beat until just combined.
  • Spoon the batter into the muffin cups. Use all the batter between the 12 muffin cups; these don’t rise a lot so you want them full. Bake for 25–30 minutes or until a toothpick inserted in the center of a muffin comes out clean. Cool on wire racks until just warm, 10–15 minutes.
  • While the muffins cool, combine the confectioners' sugar, 2 tablespoons milk, and lemon juice. While they’re still warm, drizzle the tops of the muffins with the glaze.

Recipe Information

Serves: 12

Ingredients

  • 2 cups gluten-free all-purpose flour
  • ¼ cup granulated sugar
  • 1 Tbsp. poppy seeds
  • ½ Tbsp. grated lemon zest
  • 3 tsp. baking powder
  • ½ tsp. salt
  • 1 tsp. xanthan gum
  • ½ cup plus 2 Tbsp. whole milk
  • ½ cup frozen lemonade concentrate, thawed
  • ⅓ cup butter, melted
  • 1 large egg, slightly beaten
  • 1 cup confectioners' sugar
  • 2 tsp. lemon juice

Directions

  • Preheat oven to 400°F. Line 12 muffin cups with liners.
  • In a large mixing bowl, whisk together the flour, granulated sugar, poppy seeds, lemon zest, baking powder, salt, and xanthan gum.
  • Add ½ cup milk, lemonade concentrate, butter, and egg. Beat until just combined.
  • Spoon the batter into the muffin cups. Use all the batter between the 12 muffin cups; these don’t rise a lot so you want them full. Bake for 25–30 minutes or until a toothpick inserted in the center of a muffin comes out clean. Cool on wire racks until just warm, 10–15 minutes.
  • While the muffins cool, combine the confectioners' sugar, 2 tablespoons milk, and lemon juice. While they’re still warm, drizzle the tops of the muffins with the glaze.

Nutrition Information

Nutrition Information
Amount per serving
Calories200
Total Fat6g
Saturated Fat4g
Cholesterol30mg
Sodium210mg
Total Carbohydrate35g
Dietary Fiber1g
Sugars18g
Protein2g