Step 1: Preheat your oven to 350°F (175°C).
Step 2: Grease the muffin tin with butter or line it with paper liners.
Step 3: In a large mixing bowl, beat together the butter and sugar until light and fluffy.
Step 4: Add the eggs one at a time, mixing well after each addition, then stir in the lemon zest.
Step 5: In a separate bowl, whisk together the all-purpose and rice flours, baking powder, and salt.
Step 6: Gradually add the dry ingredients to the wet mixture, alternating with the milk.
Step 7: Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
Step 8: Bake for 20-25 minutes until golden brown and a toothpick comes out clean.
Step 9: Cool in the tin for 5 minutes, then transfer to a cooling rack.
