Meaningful Eats
Gluten-Free Lemon Poppy Seed Muffins
12 muffins
These citrusy gluten-free lemon poppy seed muffins will brighten any kitchen! I especially love topping them with a simple lemon glaze for extra lemony flavor. After testing this recipe several times, I found a combination of melted butter, oil and sour cream results in the most amazing texture. I hope you love them too!
Ingredients
Dry Ingredients
- 2¼ cups (337g) gluten-free measure-for-measure flour
- 1 cup (200g) granulated sugar
- 2½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 2 tablespoons poppy seeds
Other
- 1 cup (240ml) milk of choice, at room temperature
- ½ cup (113g) butter, melted
- 2 tablespoons neutral oil
- 2 large eggs
- ¼ cup (60g) sour cream
- 2 tablespoons lemon zest, about 2 lemons
- 1 tablespoon lemon juice, about 1/2 lemon
- 2 teaspoons vanilla extract
- 1 teaspoon lemon extract
- ¼ teaspoon almond extract
Glaze
- 1 cup (120g) powdered sugar
- 2 tablespoons lemon juice, about 1 lemon
Instructions
- Line a standard muffin pan with paper baking cups.
- In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, salt and poppy seeds.
- In a medium bowl, whisk together the milk, butter, oil, eggs, sour cream, lemon zest, lemon juice, vanilla extract, lemon extract and almond extract.
- Add the wet ingredients to the dry ingredients and stir with a rubber spatula until just combined.
- Using a kitchen scoop or large spoon, portion the batter evenly into the prepared muffin pan.
- Refrigerate the muffins for 20 minutes before baking. Preheat the oven to 425°F.
- Bake the muffins for 10 minutes at 425°F, then reduce the oven temperature to 375°F and continue to bake for 10-15 minutes, until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the glaze: In a small bowl, mix together the powdered sugar and lemon juice until smooth. Drizzle or dip each muffin top with the glaze. Let the glaze set before serving.
Notes
Gluten-Free: King Arthur Gluten-Free Measure-for-Measure Flour or Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour both work equally well.
Dairy-Free: Use unsweetened dairy-free milk of choice, dairy-free butter and dairy-free sour cream.
Nut-Free: Omit the almond extract.
To Make-Ahead: Prep the muffin batter 1 day in advance and refrigerate in an airtight container until ready to bake.
To Store: These muffins are best served the day they are made. Store cooled leftovers in an airtight container at room temperature for up to 2 days.
To Freeze: Let cool and freeze before glazing. Wrap individually in plastic wrap, then place in an airtight container or freezer bag. Thaw at room temperature for 1-2 hours, then glaze.
Nutrition
Calories: 311kcal | Carbohydrates: 45g | Protein: 4g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 53mg | Sodium: 225mg | Potassium: 151mg | Fiber: 3g | Sugar: 29g | Vitamin A: 339IU | Vitamin C: 3mg | Calcium: 111mg | Iron: 1mg