Gluten-Free Lemon Almond Drizzle Muffins
Hey yo. Happy Passover! Have I got the Passover muffins for you!!
I’m talking moist and soft and gooey and squishy gluten-free muffins that are filled with fresh, bright, tart, citrusy lemon flavor and are packed with crunchy almond bits and are topped with a spoonful of a sticky, sweet, tangy, glossy lemon syrup.
That’s the typa muffin I have for you today. READYYYYY?
I just realized (maybe a little too late). I’ve really gone all out on the lemon love these past few weeks. I posted lemon curd meringue nests last week (another Passover recipe you definitely may wanna have a look at like immediately after this one). And a lemon mustard salad a few weeks back. Which makes this the third lemon-centered dessert in this month alone.
What can I say? I’m just really excited about the end of winter and winter-style recipes and the beginning of the bright and fresh and cheery dessert adventures that spring has to offer.
And since it’s not QUITE the time yet for berries and nectarines and such, LEMON IT IS.
These gluten-free lemon almond muffins have got a pretty unique texture.
These lemon muffins aren’t exactly crumbly and caky and dry. How could they be? There’s no flour in these muffins.
Almond flour is the base for these lemony muffins. And all almond flour is is blanched, ground up almonds. Which means you’re getting all the gooey, fatty, rich goodness here. And low-carbs, if you’re into that sorta thing.
The almond flour is mixed with solely brown sugar, for ultimate moistness and flavor and richness. Then there’s the zested lemon rind and a generous amount of fresh lemon juice. For that fresh, tangy lemon action.
And. Sliced almonds. Or slivered almonds. Or chopped almonds. Whatever the preference may be. Mixed into the rich batter for added nutty flavor and crackly crunch.
And last. But most certainly not least. That special lemon drizzle. That syrupy, sticky, citrusy, tangy lemon drizzle.
Basically. All you’re gonna do. Is stir together some sugar and lemon juice and heat ‘em up for a minute or so until the sugar is dissolved and the mixture is hot and bubbly and syrupy.
And, once the lemon almond muffins are baked. But while they’re still warm from the oven. You spoon that lemon syrup over the hot muffins and let the syrup seep into the cake and make it even more lemony and sweet and tangy and sticky and moist.
Also. Aside from being completely gluten-free. These lemon almond drizzle muffins are also totally dairy-free. And totally quick and easy to make. And totally delicious and indulgent and decadent.
Soft and tender. Moist and squishy. Gooey and rich. Sweet and tart. Lemony and nutty. Quick and easy. Dairy-free and gluten-free.
Gluten-free lemon almond drizzle muffins — you bright yet nutty things, you.
Gluten-Free Lemon Almond Drizzle Muffins
Yield: 10-12 muffins
2 cups + 2 tablespoons almond flour
1 cup brown sugar, packed
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup canola/vegetable oil
3 eggs
Zest of 1 lemon
2 tablespoons lemon juice
1 teaspoon vanilla extract
1 cup sliced/slivered/chopped almonds
Lemon Syrup:
2/3 cup granulated sugar
1/4 cup lemon juice
1. Preheat oven to 350°F. Line a 12-cup muffin pan.
2. In a large bowl, whisk together the almond flour, brown sugar, baking powder, and salt. Make a well in the center and pour in the rest of the ingredients aside from the almonds. Whisk until smooth. Mix in almonds last.
3. Using a large ice creams scoop, divide batter evenly between molds. Bang pan against countertop a couple times to remove air bubbles. Bake muffins for 19-24 minutes, until golden-brown and toothpick inserted into the center of one comes out with a few moist crumbs. Muffins will be somewhat gooey and wet even after fully baked.
4. Heat the granulated sugar and lemon juice in a pot or in the microwave until mixture is hot and sugar is dissolved. Spoon syrup over the muffins while they’re still hot/warm.
