Gluten-Free Meyer Lemon And Bittersweet Chocolate M

Name: Gluten-Free Meyer Lemon And Bittersweet Chocolate Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 stick Unsalted Butter, Softened; 1 cup Granulated Sugar; 2 Eggs; 2 cups Gluten Free Flour Blend; 1/2 teaspoons Salt; 1 teaspoon Baking Powder; 1 teaspoon Baking Soda; 3/4 cups Sour Cream; 2 whole Meyer Lemons, Zested; 1/4 cups Meyer Lemon Juice; 1 cup Bittersweet Chocolate Chips (60% Cocoa) Is Best)

Servings: persons

1
Preheat the oven to 375u00b0F and set your paper liners in muffin tins. Cream the butter and sugar well. Add the eggs one at a time, beating well after each addition.
2
In a separate bowl, mix the flour, salt, baking powder, and baking soda. This is where you can take out a tablespoon or so and mix it with the chocolate chips if you wish. Add the flour mixture to the creamed mixture alternately with the sour cream, beginning and ending with the flour.
3
Gently stir in the zest, lemon juice, and chocolate chips, being careful not to overmix. Fill muffin cups 1/2 to 2/3 full and let sit for 10 minutes.
4
Bake for approximately 12-15 minutes for small muffins, longer for regular muffins, about 20 minutes.
5
Note: I made a quick glaze with some leftover chocolate chips melted with about 1/2 teaspoon of coconut oil and drizzled that on top of the cooled muffins.
6
Recipe and photo by my sister-in-law Natalie of Good Girl Style.

1025

kcal

Calories

Fat

131

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 stick Unsalted Butter, Softened, 1 cup Granulated Sugar, 2 Eggs, 2 cups Gluten Free Flour Blend, and more.

Yes, Gluten-Free Meyer Lemon And Bittersweet Chocolate Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Gluten-Free Meyer Lemon And Bittersweet Chocolate Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions