Description
Bright, fluffy gluten-free lemon poppy seed muffins bursting with fresh lemon zest and crunchy poppy seeds, perfect for a flavorful breakfast or snack.
Ingredients
Dry Ingredients
- 1 ½ cups gluten-free flour blend
- ½ cup sugar
- 2 teaspoons baking powder
- 2 tablespoons poppy seeds
Wet Ingredients
- 2 eggs
- ½ cup milk (or almond milk for dairy-free option)
- ⅓ cup oil (such as vegetable or canola oil)
- Zest of 1 lemon
- 2 tablespoons lemon juice
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease to prevent sticking.
- Mix Dry Ingredients: In a large bowl, combine the gluten-free flour blend, sugar, baking powder, and poppy seeds. Whisk these ingredients together until evenly distributed.
- Whisk Wet Ingredients: In a separate bowl, beat the eggs and then whisk in the milk, oil, lemon zest, and lemon juice until the mixture is smooth and well combined.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients. Gently fold them together using a spatula until just combined, being careful not to overmix to keep the muffins light and fluffy.
- Fill Muffin Cups: Evenly divide the batter among the prepared muffin cups, filling each about 2/3 full to allow room for rising.
- Bake the Muffins: Place the muffin tin in the preheated oven and bake for 18-22 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out clean or with a few moist crumbs attached.
- Cool and Serve: Remove the muffins from the oven and let them cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Optionally, drizzle with lemon glaze to enhance tartness before serving.
Notes
- For extra lemon flavor, drizzle the muffins with a simple lemon glaze made from powdered sugar and lemon juice after baking.
- You can substitute almond milk or other non-dairy milk for a dairy-free version.
- Ensure your gluten-free flour blend contains xanthan gum or add 1/4 teaspoon if needed for better texture.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
