As promised, here’s a recipe that the pickiest gluten free eater in the world loved. These crumb cake muffins are dense, moist, and reminiscent of a mass-produced snack that she enjoyed back in the day.
If you’ve made muffins from recipes here before, the uncooked batter will appear stickier than usual. If necessary, add a tablespoon or two of additional liquid at a time, until all dry ingredients have been incorporated into a smooth (though sticky) batter.
For the lemon crumb cakes, I used Pamela’s Artisan Flour Blend. This is a great product that works well as a cup-for-cup replacement in recipes. If you sub a different all-purpose gluten free blend, you may need to add a small amount of guar gum.
This was my mom’s favorite muffin. Hope you enjoy it, too!
Easy to mix by hand in about 15 minutes, these gluten free cakes are great for anyone who likes sweet treats. I see lemon crumb cakes in your future.
- 1 1/2 cups gluten free flour (see notes)
- 1/2 cup sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 eggs, lightly beaten
- 1/2 cup lemon Greek yogurt
- 1/2 cup olive oil
- 1/4 cup lemon juice
- 1 tablespoon vanilla bean paste or pure vanilla extract
- 2 teaspoons lemon zest
- Crumb Topping, optional
- 1/3 cup gf flour
- 2 tablespoons sugar
- 1 teaspoon lemon zest
- 2 tablespoons butter
- Glaze, optional
- 1 tablespoon lemon juice
- 1/3 cup powdered sugar
Preheat oven to 350 degrees. Place 12 paper liners in a cupcake pan.
In a medium bowl, combine: gf flour, sugar, baking powder, and salt.
In a separate bowl, blend eggs, yogurt, oil, lemon juice, vanilla, and lemon zest. 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. Sprinkle tops of muffins with optional crumb topping before baking, if you like.
Bake for 23-24 minutes, until tester inserted remains mostly clean. Let muffins cool for about 10 minutes, then transfer to a cooling rack. Drizzle with glaze as needed.
Crumb topping - Combine gf flour, sugar, and zest. Cut in chilled butter, pinching to form little clumps. Sprinkle topping on muffins before baking.
A combination of gluten free flours usually gives the best result for gluten free baked goods. Find more info on gf blends here.
Store extra crumb cake muffins frozen to defrost as needed.
I used Meyer lemons for this batch, but feel free to use regular lemons or sub another citrus fruit.