Gluten Free Lemon Poppy Seed Muffins
These gluten free lemon poppy seed muffins are filled with the bright flavor of fresh lemons. They are a perfect treat to start of your day!
Servings: 6
Calories: 220 kcal
Ingredients
- 1 Cup (176 g) +3Tbsp Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill
- 1 ¼ teaspoon Baking Powder
- ¼ teaspoon Salt
- 1 Tablespoon Poppy Seeds
- ½ Cup (100 g) Sugar
- 1 Tablespoon Lemon Zest from 1 lemon
- 1 (50 g) Egg
- 3 Tablespoon (38 g) Oil
- 6 Tablespoon (85 g) Non Dairy Milk
- 1 Tablespoon Lemon Juice from 1 lemon
- 1 Tablespoon Turbinado Sugar optional for the tops
Instructions
- Preheat oven to 375 °F (191 °C) degrees. Line a muffin tin with 6 paper cups.
- In a large bowl, combine flour, baking powder, salt, poppy seeds, sugar and lemon zest. Whisk together to mix. Set aside.1 Cup (176 g) +3Tbsp Gluten Free 1-to-1 Flour Blend, 1 ¼ teaspoon Baking Powder, ¼ teaspoon Salt, 1 Tablespoon Poppy Seeds, ½ Cup (100 g) Sugar, 1 Tablespoon Lemon Zest
- In a second smaller bowl, crack your egg. Whisk the egg until it's frothy, like soap bubbles.1 (50 g) Egg
- Add the oil, milk and lemon juice to the egg. Whisk to combine.3 Tablespoon (38 g) Oil, 6 Tablespoon (85 g) Non Dairy Milk, 1 Tablespoon Lemon Juice
- Pour the wet ingredients into the dry. Fold together with a spatula about 10-15 strokes.
- Divide the batter into the 6 muffin cups. Sprinkle the tops with coarse sugar.1 Tablespoon Turbinado Sugar
- Bake in preheated oven for 26-28 minutes until tops spring back when gently poked.
- Cool in the pan for 5-10 minutes, then serve.
Notes
For mini muffins, use a 12-muffin pan lined with mini muffin cups. Bake for 20-22 minutes at 375 degrees.
STORAGE: Store leftover muffins in an airtight container at room temperature for up to 3 days.
FREEZING: Once muffins have cooled to room temperature, individually wrap each muffin in plastic wrap and place in an airtight container. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.