I absolutely love these Lemon Mascarpone Mini Muffins. They are light, moist, soft, and they combine a really lovely tangy flavor with the richness of mascarpone. The citrus in this dish adds just about the right amount of freshness, which makes these muffins perfect. I also enjoyed the lighter sweetness – making them perfect for a small snack or light dessert. But check out the notes of the recipes section if you do prefer to have them a bit sweeter.
What You Will Find in This Post
- Additional tips when it comes to gluten-free baking
- Optional add-ins for these Lemon Mascarpone Mini Muffins
- Why lemons are super good for us
- Easy swaps and questions
- Other easy gluten-free baking ideas
Additional Tip When It Comes to Gluten-free Baking
If you are new to gluten-free baking you may feel a bit daunted by the task at hand. You might also be not as familiar with gluten-free flours and the process of gluten-free baking. First off, I have a free gluten-free guide when you sign up to my newsletter. Check out more here. For gluten-free baking you usually do have to stir the dough so vigorously as there is no gluten that needs to bind. Also, you need to be pretty exact on the measurements so be sure to follow gluten-free recipes to the “t” and best use your scale and gram measures. Last but not least, heat you oven fully before adding the baked goods and you need to let them cool completely before digging in. This was one the biggest mistakes I made when first starting to bake gluten-free, as warm or hot gluten-free goods always will look as if they are undercooked in the middle.
Optional Add-ins for these Lemon Mascarpone Mini Muffins
You can totally “elevate” these Lemon Mascarpone Mini Muffins even further by adding the following:
- A simple sugar glaze of powdered sugar and some lemon juice – I did so and they are included in the recipe
- Poppyseeds always work super well with the flavor of lemon – simply mix them under
- Blueberries provide an unexpected burst of freshness and flavor
- Chopped pistachios provide an awesome flavor and a bit of additional texture
Why Lemons are Super Good for Us!
Let me rave about lemons for a second. They are part of the name of my blog after all… Lemons are stock-full of vitamin C. Vitamin C is so important for our body. It supports our immune system, which is particularly important during cold and flu season. It also acts as an antioxidant within our bodies, fighting free radicals and oxidative stress one of the leading contributors to Western diseases, and inflammaging (inflammation that causes aging). Research has shown that vitamin C reduces your risk of heart disease and stroke. The citric acid found in lemons may also prevent an unfavorable environment for kidney stones to develop.
Easy Swaps and Questions for these Lemon Mascarpone Mini Muffins
Can I also swap in “regular” flour for the gluten-free one? You absolutely can swap in a glutenous flour if you wish to do so (and your body agrees with it).
I do not eat eggs. Can I make this one egg-free? I have not tried this personally, but you could likely use a chia egg in place of the egg. Grind one tablespoon of chia seeds in a small blender or coffee grinder. Add three tablespoons of warm water, mix and let sit for 5 minutes before using.
What is Xylitol? Xylitol is a sugar alcohol that looks and tastes like sugar but has fewer calories and does not raise your blood sugar levels. You can simply use it in recipe as you would regular table sugar.
Can I make larger muffins from this recipe? Yes, I would likely double the batch that you are making and you may have to adjust the cooking time, but you can make these muffins a regular size as well.
Other Easy Gluten-free Baking Ideas
If you are on the hunt for some further, delicious gluten-free baking ideas, why not check out the recipes below:
- Chewy Double Chocolate Chip Cookies
- Gluten-free Toasted Hazelnut Muffins
- Apple Crumble Cake
- Chocolate Hazelnut Brownie Bites
- White Chocolate Chip Cookies
And there you have it for this week! I hope you enjoy these little bits of deliciousness as much as we did over here. As always, do let me know how you are enjoying the recipe and whether you added anything further on or did any additional swaps. Happy baking!
Lemon Mascarpone Mini Muffins
18
Mini Muffins15
minutes35
minutesTangy, soft, moist, and absolutely delicious. These Lemon Mascarpone Mini Muffins are the perfect little bite for a sweet treat. Enjoy!
Ingredients
- For the Lemon Mascarpone Mini Muffins
45 gr. ghee
60 gr. xylitol
1 egg
A pinch of salt
110 gr. sorghum flour
1.5 tsp baking powder
1 tbsp arrowroot starch
125 gr. mascarpone
1/2 lemon, zest and juice
- For the glazing
50 gr. xylitol
2 tbsp lemon juice
1/2 tsp locust bean gum powder (optional)
Sprinkles (optional)
How to
- For the Lemon Mascarpone Mini Muffins
- Preheat your oven to 160 degrees Celsius (320 Fahrenheit) on a fan setting. In a large bowl, with a hand mixer combine together the ghee, xylitol, egg, and the pinch of salt. Add the sorghum flour, baking powder, arrowroot starch and mascarpone. Finally, mix under the lemon juice and zest. If you would like to add optional add ons (see above – poppy seeds, blueberries, or pistachios) fold them under now
- In a mini muffin form (I love a silicone one, or use small paper muffin cups), fill into the mini muffin forms and bake for ca. 35 minutes. The mini muffins are baked through when golden at the top and a small tooth pick inserted should come out clean. Let cool completely before continuing with the glaze
- For the glazing
- Grind the xylitol in a small coffee grinder, or blender, blend the sugar into a powder. Add to a small bowl and mix the lemon juice under. See that it is liquid enough to spread on, but not too heavy. If your powdered sugar mixture is too thin, add a bit of locust bean gum powder in order to thicken it up. Sprinkles are optional, but highly recommended. Enjoy!
