Gluten-Free Madeleines-Style Muffins

These gluten-free muffins are all about two key ingredients: freshly grated orange zest and brown butter. They’re perfect for a mid-afternoon treat or with a cup of coffee, wonderfully moist with no crumbling, and refreshingly simple.

If you like, add a little extra after baking by brushing them with orange marmalade and sprinkling with toasted flaked almonds.

 

Ingredients (approx. 10–12 muffins)

• 115 g unsalted butter, plus extra for greasing
• 4 medium eggs
• 100 g sugar
• approx. 4–5 g finely grated organic orange zest
• 5 g vanilla extract (from the pod)
• 2 g baking powder
• 2 g salt

Flour option 1:

• 165 g gluten-free biscuit flour (e.g. Schär)

or flour option 2:

• 90 g very finely ground brown rice flour
• 50 g almond flour
• 25 g tapioca starch

Optional:

orange marmalade

toasted flaked almonds

 

Method

Brown the butter
Slowly heat the butter in a small saucepan. Let it melt, gently foam and turn a light brown. Once it smells nutty, remove from the heat. Keep the butter warm and liquid – it will be added directly to the batter later.

Prepare the base mixture
Using an electric whisk, beat three eggs with the sugar, orange zest and vanilla extract until the mixture becomes slightly thicker and lighter in colour.

Fold in the egg white
Whisk the white of the fourth egg until stiff and gently fold it into the mixture. This creates a light yet stable texture.

Add the dry ingredients
Add the flour (or flour mixture), baking powder and salt. Mix gently but thoroughly until fully combined.

Stir in the warm butter
Slowly pour in the warm, liquid brown butter, stirring until the batter is smooth and evenly mixed.

Chill the batter
Cover and refrigerate the batter for 1 hour. This resting time is essential for the classic madeleines-style texture.

Bake
Preheat the oven to 180 °C (top and bottom heat).
Grease the muffin tins well and fill each mould only about one third full.
Bake for 10–15 minutes, until the muffins have taken on a light golden-brown colour. They should be soft, moist and airy.

Optional finishing touch
Once cooled, brush with orange marmalade and sprinkle with toasted flaked almonds if desired.