Giant Gluten Free Yuzu Muffins
A fluffy, incredibly simple muffin packed with yuzu and other citrus with a yuzu glaze
Servings: 6 people
Calories: 500kcal
Equipment
- Six 4-inch round cake pans (link below to the ones we use)
- Cookie sheet
Ingredients
For the muffins:
- 4 large eggs
- 1 Cup canola or vegetable oil
- 1 1/4 Cup white sugar
- 1/4 Cup sour cream
- 1/2 Cup milk
- 1 tsp lemon extract
- 1 tsp orange extract
- 2 Tbsp lemon juice or replace with yuzu juice if you have it
- 2 Tbsp tangerine juice or replace with yuzu juice if you have it
- 2/3 Cup yuzu marmalade link below to the one we use
- 1 tsp lemon zest
- 1 tsp tangerine zest
- 2 1/4 Cup gluten free 1-1 flour mix with xanthan gum in it (link below to the one we use)
- 1/4 Cup arrowroot starch
- 2/3 Cup packed blanched almond flour
- 2 3/4 tsp baking powder
- 3/4 tsp salt
- yellow food coloring optional
For the glaze:
- 1 1/4 Cup sifted powdered sugar
- 1 1/2 Tbsp milk
- 2 Tbsp strained yuzu marmalade or yuzu juice
- food coloring optional
Instructions
- First, make the muffin batter! It will need to rest at room temp for 30 minutes before baking. First, in a large bowl, whisk together the eggs, sugar, oil, sour cream, milk, lemon and orange extracts, lemon and tangerine zest and juice (or yuzu juice), and yuzu marmalade until thicker and smooth. Add in the gluten free 1-1 flour, arrowroot starch, blanched almond flour, baking powder, and salt and stir until just combined (do not overmix). Then let the batter sit either on the counter for at least 30 minutes before baking (you can let it rest in the fridge for longer if you want).
- Once the batter has rested preheat the oven to 350° Fahrenheit and place your six 4-inch cake pans on a cookie sheet. Grease each pan with cooking spray, then spoon batter into each one evenly (they should be about 3/4-5/6 full). Bake for 30-35 minutes until the tops spring back with touched (do NOT open the oven while baking or the muffins will not rise fully, only open the oven a tiny bit to check if done). Let cool nearly-completely before turning out and glazing.
- While the muffins are cooling, make the glaze! In a medium cereal bowl, stir together all of the glaze ingredients, starting with 1 tbsp of milk and adding more as needed, until fully combined and very smooth (this may take some working). Check the consistency of the glaze: you're looking for a glaze that can drizzle over the muffins, but doesn't flow too quickly or it will simply run off and not hold on top of the muffins. Add more powdered sugar if it seems too thin/runny.
- Then use a spoon to drizzle the glaze over the muffins, and serve! You can let the glazed muffins sit at room temp for 30-45 minutes for the glaze to harden, then put into zip-top bags and keep in the fridge or freezer for up to a week. Best-served slightly warm, so pop them in the microwave for 10-20 seconds from room temp!