Name: Gluten-Free Lemon Poppy Seed Muffins
Prep time: 15 min
Cook time: 24 min
Total time: 39 min
Cuisine: American
Ingredients: 2 cups gluten-free all-purpose flour (I use Cup4Cup); 2 tbsp poppy seeds; 2 tsp baking powder; 1 tsp xanthan gum (unless your gluten-free flour blend already has it included); ¼ tsp salt; 1 cup granulated sugar; 1 cup full fat sour cream (room temperature, use Greek yogurt instead); ¾ cup unsalted butter (melted but cooled to room temperature); 2 large eggs (room temperature); 2 tbsp fresh lemon juice; 1 tbsp fresh lemon zest; 2 tsp vanilla extract; 1 drop yellow food coloring (optional); 1 cup powdered sugar; 1 tbsp fresh lemon juice

Description

Delicious gluten-free lemon poppy seed muffins topped with a sweet lemon glaze.

Ingredients

Scale

2 cups gluten-free all-purpose flour (I use Cup4Cup)
2 tbsp poppy seeds
2 tsp baking powder
1 tsp xanthan gum (unless your gluten-free flour blend already has it included)
¼ tsp salt
1 cup granulated sugar
1 cup full fat sour cream (room temperature, use Greek yogurt instead)
¾ cup unsalted butter (melted but cooled to room temperature)
2 large eggs (room temperature)
2 tbsp fresh lemon juice
1 tbsp fresh lemon zest
2 tsp vanilla extract
1 drop yellow food coloring (optional)
1 cup powdered sugar
1 tbsp fresh lemon juice

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Instructions

Line 18 muffin tins with paper liners. Set aside for now.
Preheat oven to 350°F (180°C).
In a medium bowl, whisk together gluten-free flour, poppy seeds, baking powder, xanthan gum (if needed) and salt. Set aside for now.
In a large bowl, combine sugar, sour cream, melted butter, eggs, lemon juice, lemon zest and vanilla extract. Mix together well with a handheld mixer on low speed or mix by hand with a silicone spatula. Mix until fully combined.
Fill each paper-lined muffin tin until they are about ¾ full. There will be enough muffin batter for 18 muffins. To get perfectly round and even scoops, use an ice cream scoop sprayed with non-stick baking oil.
Add coarse sugar on top if desired before baking.
Place muffins into the oven and bake for 22-24 minutes or until a toothpick inserted into the middle comes out clean.
Let muffins cool completely before removing from muffin tins.
Glaze: Combine the powdered sugar and lemon juice in a small bowl and stir until smooth. Drizzle over cooled muffins.

Notes

These muffins can be stored in an airtight container for up to three days.
For best results, let the sour cream and eggs come to room temperature.

Prep Time: 15 minutes
Cook Time: 24 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 210
Sugar: 10g
Sodium: 150mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 3g
Cholesterol: 50mg