Gluten Free Lemon Poppy Seed Muffins
These gluten free lemon poppy seed muffins are bright, tender, and topped with a sweet lemon glaze. Perfect for brunch or an afternoon treat the whole family will love.
Equipment
- muffin tin
- wire rack
Ingredients
For the Muffins
- 2 cups Gluten Free 1-to-1 Baking Flour
- 2 tbsp Poppy Seeds
- 1 1/2 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/2 tsp Salt
- 1/2 cup Unsalted Butter, melted
- 3/4 cup Granulated Sugar
- 2 Large Eggs
- 1/2 cup Sour Cream
- 1/4 cup Fresh Lemon Juice
- 2 tbsp Lemon Zest
- 1 tsp Vanilla Extract
For the Lemon Glaze
- 1 cup Powdered Sugar
- 2 tbsp Fresh Lemon Juice
- 1 tsp Lemon Zest
Instructions
- Preheat the oven to 375 degrees F. Line a 12-cup muffin tin with paper liners or grease well with nonstick spray.
- In a medium bowl, whisk together the gluten free flour, poppy seeds, baking powder, baking soda, and salt.
- In a large bowl, whisk together the melted butter and sugar until combined. Add the eggs one at a time, whisking after each. Stir in the sour cream, lemon juice, lemon zest, and vanilla until smooth.
- Add the dry ingredients to the wet ingredients and fold gently with a spatula until just combined. Do not overmix. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Bake for 18 to 22 minutes, until the tops are lightly golden and a toothpick inserted in the center comes out clean. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack.
- While the muffins cool, whisk together the powdered sugar, lemon juice, and lemon zest until a smooth, pourable glaze forms. Drizzle generously over the warm muffins and let the glaze set for about 10 minutes before serving.
Nutrition
Serving: 1servingCalories: 258kcalCarbohydrates: 40gProtein: 3gFat: 10g
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