Who can resist a soft, warm muffin full of fresh lemon taste and poppy seeds? These should be on your "to make" list. Your friends and family will be so happy when you do! Perfect for kids lunches or as a snack. They smell amazing too!
Lemon Poppy Seed Muffins
Makes 1 dozen
2 1/2 cups gluten free 1:1 flour (I used Bob's Red Mill 1:1)
3/4 cup sugar
3 tablespoons poppy seeds
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
8 tablespoons butter (1/2 cup)
Grated zest of 2 lemons
1/2 freshly squeezed lemon juice
2 large eggs
1/2 cup sour cream
Coarse sugar for topping
Preheat oven to 400°F. Line a muffin pan with liners or butter the pan. In a large bowl, whisk together flour, sugar, poppy seeds, baking powder, salt, and baking soda. Set aside. In a medium saucepan, melt butter. Remove from heat and add lemon zest and lemon juice. Whisk to combine. Add eggs and whisk until beaten. Add sour cream and whisk until smooth.
Pour the wet ingredients into the dry ingredients and fold with a spatula just until combined. Using a muffin scoop or 1/3 cup, transfer batter into muffin pan. Sprinkle tops with coarse sugar. Bake for 15-18 minutes or until toothpick inserted in center comes out clean. Allow to cool 10 minutes in pan, then transfer to a wire rack to cool.
Step-by-step tutorial:
Gather your ingredients. You will need a good 1:1 gluten free flour, sugar, poppy seeds, baking powder, salt, baking soda, a stick of butter, 2 lemons, 2 eggs, sour cream, and coarse sugar.
In a bowl, whisk together the dry ingredients. In a saucepan, melt the butter, then add the lemon zest and lemon juice. Whisk to combine.
Into the melted butter, beat in the eggs and sour cream. Pour the liquid mixture into the dry ingredients. Fold with a spatula just until combined.
Using a muffin scoop, fill a paper lined muffin pan. You should get 12 muffins. Smooth tops with wet fingers, then top each with coarse sugar.
Bake at 400°F for 15-18 minutes or until starting to brown and toothpick inserted into the middle comes out clean. Cool 10 minutes in pan, then move to a wire rack to cool.
These muffins are SO GOOD warm with a glass of milk. They have such a fresh lemon flavor, more so than any other lemon muffins I've had. Be sure to use freshly squeezed lemon juice!
They are soft, moist, and irresistible. They freeze well which makes any leftovers perfect to pack in lunches or reheat for a snack. Give them a try!
Recipe Source: Recipe adapted from a recipe at Tate's Bakery