Muffins

Gluten-Free Lemon Poppyseed Muffins

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This past Sunday I hosted a Mother’s Day brunch at my house. My mom loves brunch and I wanted to make a special dish that everyone would enjoy. What’s better and easier to munch on than muffins? My brother has been obsessed with these lemon poppyseed muffins from a bakery in Fresno that we grew up going to and he still requests that someone bring back the muffins when making a trip over to Fresno. So, I made it my mission to make the BEST lemon poppyseed muffins- so good that he wouldn’t even know or care that they were gluten-free!

Ingredients

  • 2 cups of gluten free all-purpose flour (I used blanched almond flour)
  • 1 Tablespoon of poppyseeds
  • 2 teaspoons of baking powder
  • 1/4 teaspoon of baking soda
  • 1/2 teaspoon of sea salt
  • 2/3 cup of sugar
  • 2 tablespoon of lemon zest
  • 2 eggs
  • 2 tablespoons of lemon juice
  • 1/3 cup vegetable oil
  • 1/2 cup of milk (I used almond milk)
  • 1/2 cup of powdered sugar

Instructions

To Make the Muffins

  1. Heat oven to 400 degrees Fahrenheit
  2. Line your 12-cup muffin baking tin with paper liners or spray each cup with non-stick spray
  3. In a large mixing bowl, add: flour, poppyseeds, baking powder, baking soda, sea salt, sugar and 1 tablespoon of lemon zest. The other tablespoon will be used for the glaze.
  4. In another mixing bowl, whisk together the eggs, 1 tablespoon of lemon juice, vegetable oil and your milk of choice.
  5. Slowly add the wet ingredients to your dry ingredients. Whisk together thoroughly until smooth.
  6. Use a spoon to transfer the batter from the mixing bowl to your 12-cup muffin baking tin. Add about 3 scoops into each cup; you want the cups to be full but not overflowing.
  7. Bake for 15-17 minutes. To test if they are done, insert a toothpick into the middle of a muffin- if it comes out clean, they are done!
  8. Remove from baking tin and allow to cool for 20-30 minutes before adding the glaze

To Make the Lemon Glaze

  1. TIP: Sift your powdered sugar before adding it to a mixing bowl. This ensures your glaze is smooth and doesn’t have any clumps.
  2. Add the rest of your lemon zest and lemon juice to your powdered sugar
  3. Whisk thoroughly until smooth
  4. Once your muffins are cool, drizzle over the top of all 12 muffins

Grab a Muffin (or 3) and Enjoy!

I hate using this word, but the muffins turned out so moist! They got golden brown on the outside but were still soft and delicious inside. Plus, the glaze tasted more like lemon than sugar so the muffins weren’t overly sweet.

The lemon poppyseed muffins were the star of our Mother’s Day brunch. And yes, to answer the question I know you’re all wondering, my brother did love them. He devoured one before we even sat down for brunch and the rest of the family loved them too!

Whether it’s for brunch, a fun snack or just a new recipe to bake this weekend, I would highly recommend trying these muffins! They’re so easy to make, don’t have a lot of sugar and just so happen to also be DELICIOUS.

If you try this recipe and LOVE it as much as me and my family did, leave a comment below! And remember to follow me on Facebook and Instagram.

Gluten-Free Lemon Poppyseed Muffins

Recipe by adminCourse: Muffins
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • 2 cups of gluten free all-purpose flour (I used blanched almond flour)

  • 1 Tablespoon of poppyseeds

  • 2 teaspoons of baking powder

  • 1/4 teaspoon of baking soda

  • 1/2 teaspoon of sea salt

  • 2/3 cup of sugar

  • 2 tablespoon of lemon zest

  • 2 eggs

  • 2 tablespoons of lemon juice

  • 1/3 cup vegetable oil

  • 1/2 cup of milk (I used almond milk)

  • 1/2 cup of powdered sugar 

Directions

  • To Make the Muffins
  • Heat oven to 400 degrees Fahrenheit
  • Line your 12-cup muffin baking tin with paper liners or spray each cup with non-stick spray
  • In a large mixing bowl, add: flour, poppyseeds, baking powder, baking soda, sea salt, sugar and 1 tablespoon of lemon zest. The other tablespoon will be used for the glaze.
  • In another mixing bowl, whisk together the eggs, 1 tablespoon of lemon juice, vegetable oil and your milk of choice.
  • Slowly add the wet ingredients to your dry ingredients. Whisk together thoroughly until smooth.
  • Use a spoon to transfer the batter from the mixing bowl to your 12-cup muffin baking tin. Add about 3 scoops into each cup; you want the cups to be full but not overflowing.
  • Bake for 15-17 minutes. To test if they are done, insert a toothpick into the middle of a muffin- if it comes out clean, they are done!
  • Remove from baking tin and allow to cool for 20-30 minutes before adding the glaze
  • To Make the Lemon Glaze
  • TIP: Sift your powdered sugar before adding it to a mixing bowl. This ensures your glaze is smooth and doesn’t have any clumps.
  • Add the rest of your lemon zest and lemon juice to your powdered sugar
  • Whisk thoroughly until smooth
  • Once your muffins are cool, drizzle over the top of all 12 muffins

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