Gluten-Free Lemon Poppy Seed Muffins

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Gluten-Free Lemon Poppy Seed Muffins

Absolutely DELICIOUS Gluten-Free Lemon Poppy Seed Muffins that are super MOIST soft and flavorful!

Prep Time18

Cook Time22

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: Gluten-Free Lemon Muffins, Gluten-Free Lemon Poppyseed Muffins, Gluten-Free Muffins

Servings: muffins

Author: Silvia Dunnirvine

Ingredients

2 1/2 cups 1-to-1 gluten-free flour*
3 tbsp poppy seeds, (reserve 1 tbsp)
2 tsp baking powder
1/2 cup sugar
2 whole lemons, zested (reserve the lemons)
2 sticks unsalted butter, softened
3 large eggs or 4 small
1/2 cup milk
6 tbsp lemon juice, about 2-3 lemons
1 1/2 tsp vanilla extract

Sugar Icing

1 cup powdered sugar, sifted
2 tbsp lemon juice

Instructions

Pre-heat oven to 350F degrees. Line 2 muffin pans with paper muffin liners or place 18 silicone muffin cups on a baking sheet.
In a stand mixer using the paddle attachment add in dry ingredients along wtih butter softened. That's the flour, baking powder, lemon zest, 2 tbsp poppy seeds and butter. Beat for 2-3 minutes until the crumbles start to stick. You are looking for a stichy sandy consistency here.
Add eggs one at a time, then milk, lemon juice and vanila extract as you continue to run the mixer on medium low. Turn mixer to medium high and beat for about 1-2 minutes until mixture is creamy.
Using an ice cream scooper fill each muffin cup with muffin batter almost all the way to the top (a little over 3/4 full).
Bake for 22-24 minutes in the middle rack position of your oven. Look for a golden top with visible cracks. Transfer to a cooling rack and when ready, top wtih sugar icing and the reserved poppy seeds**

Sugar Icing

In a small bowl add in sifted powdered sugar and lemon juice. Using a small whisk in a circular motion stir until fully combined. If the consistency is too thick and sticking to the whisk, add a few drops of lemon juice. Likewise, if its too runny/ liquidy, add a tbsp of sugar.

Notes

* It is important to note that not all gluten-free flours are the same. I use Bobs Red Mill 1-to-1 gluten-free baking flour which has the perfect balance of different flour and it already contains xanthan gum, otherwise you will need to add xanthan gum to the recipe.

** Sugar icing will dry out quickly and poppy seeds will no longer stick. I recommend that you add icing and poppy seeds one at a time.

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