Fluffy, Moist Gluten-Free Lemon Poppy Seed Muffins

Name: Fluffy, Moist Gluten-Free Lemon Poppy Seed Muffins
Prep time: 5 min
Cook time: 16 min
Total time: 21 min
Cuisine: American
Ingredients: 4 tablespoons (57 g) unsalted butter ( melted and cooled); ¼ cup (55 g) oil (any preferred); ¾ cup (150 g) granulated sugar; ¾ cup (184 g) sour cream or yogurt (room temperature); ¼ cup (61 g) milk; 2 large eggs (room temperature); 3 tablespoons (18 g) lemon zest ((about 4 lemons)); 4 tablespoons (43 g) fresh lemon juice; 1 teaspoon lemon extract; 1 teaspoon vanilla extract; 2 cups (292 g) gluten free all purpose flour; 2 tablespoons (18 g) poppy seeds; 1 ½ teaspoon baking powder; 1 teaspoon baking soda; ½ teaspoon salt; 1 cup (120 g) powdered sugar; 1 ½ tablespoon fresh lemon juice

6 steps

Prep:5minCook:16min

Indulge in a fresh, bakery-style lemon poppy seed muffins made in minutes with gluten-free all purpose flour and yogurt (or sour cream) to guarantee a moist, yet fluffy texture. These homemade lemon muffins have a bright citrus crumb with bonus lemon drizzle glaze on top. Read on to learn additional homemade GF muffin tips from years of testing recipes and gluten-free baking experience!

Updated at: Mon, 09 Dec 2024 07:02:26 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories227.8 kcal (11%)

Total Fat11.7 g (17%)

Carbs33.3 g (13%)

Sugars17.5 g (19%)

Protein2.1 g (4%)

Sodium183.3 mg (9%)

Fiber1.3 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

16 servings

57gunsalted butter

melted and cooled

¼ cupoil

any preferred

¾ cupgranulated sugar

¾ cupsour cream

or yogurt, room temperature

¼ cupmilk

2eggs

large, room temperature

18glemon zest

43gfresh lemon juice

1 teaspoonlemon extract

1 teaspoonvanilla extract

292ggluten free all purpose flour

18gpoppy seeds

1 ½ teaspoonbaking powder

1 teaspoonbaking soda

½ teaspoonsalt

1 cuppowdered sugar

1 ½ tablespoonfresh lemon juice

Instructions

Step 1

Line 16 muffin tins with paper liners. Set aside. The oven will preheat later while the batter rests.

Step 2

In a large mixing bowl, whisk together the melted and cooled butter, oil, sugar, sour cream, milk, eggs, lemon juice and zest, lemon and vanilla extract.

Step 3

To the bowl add the gluten-free flour, poppy seeds, baking powder, baking soda, and salt. Stir to combine well.

Step 4

Preheat the oven to 350ºF. Use a large trigger scoop to divide the batter between the cupcake liners. The batter will come up almost all the way to the top (see pic in post). If desired, use a silicone spoon or slightly wet fingers to smooth the tops before baking. Set aside for 15 minutes while the oven finishes preheating.

Step 5

Bake 16-18 minutes, rotating and turning the pans halfway through. They are done when the tops are fully set and a toothpick comes out clean. With gluten-free baking, it's better to slightly error on the side of over baking because sometimes they look "done" before they are set all the way through.

Step 6

Cool for 5 minutes in the pan before turning onto a wire rack to additionally cool. For the glaze, combine the powdered sugar and lemon juice. Under the cooling rack place a large piece of wax paper or set it inside a baking sheet to catch the drips. Pour the glaze over the tops or use a small spoon to drizzle on.

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