Gluten Free Lemon Poppy Seed Muffins
Moist and fluffy, these Gluten Free Lemon Poppy Seed Muffins are the best Lemon Muffins there are. Made with lots of lemon zest and poppy seeds and finished with a simple lemon glaze made with fresh lemon juice.
16 Servings
| Nutrition (1 serv.) | Amount | Nutrition (1 serv.) | Amount |
|---|---|---|---|
| Calories | 322 kcal | Sugar | – |
| Carbs | – | Cholesterol | – |
| Protein | – | Sodium | – |
| Fat | – | Fiber | – |
| Sugar | – | ||
| Cholesterol | – | ||
| Sodium | – | ||
| Fiber | – |
Prep Time: 15 min Cook Time: 25 min Total Time: 70 min
https://theglutenfreeaustrian.com/gluten-free-lemon-poppy-seed-muffins/
Ingredients
180 grams granulated white sugar
Zest of 2 Lemons
300 grams free Gluten Free Multipurpose Flour
50 grams almond flour
20 grams poppy seeds
2.5 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
113 grams unsalted butter, cold
25 grams vegetable oil
60 grams Sour Cream
240 grams Buttermilk
2 large eggs, cold
1 teaspoon vanilla extract
1/4 teaspoon lemon extract (optional)
50 grams lemon juice
50 grams granulated white sugar
zest of one lemon
Instructions
Line the muffin pan with 12 muffin liners and set aside. This recipe will give you 12-16 muffins depending how full you fill the cavities.
In the bowl of the stand mixer fitted with the paddle attachment combine the granulated sugar and the zest f two lemons. With clean fingers work the lemon zest into the sugar.
Add the gluten-free flour, almond flour, baking powder, baking soda, kosher salt, and poppy seeds to the granulated white sugar and whisk to combine.
To a separate large mixing bowl add the buttermilk, vegetable oil, sour cream, large eggs and pure vanilla extract. (and lemon extract if using) With a whisk, combine the wet ingredients until smooth and no lumps remain. Set aside.
Cut the cold, unsalted butter into smaller pieces and add to the dry ingredients. Mix at a low speed until it resembles a mealy powder and the big chunks of butter are the size of lentils. It is okay if there are some visible small chunks of butter.
Add the wet ingredients to the dry ingredients and mix at a medium-low speed until a batter forms.
Using a large cookie scoop (like this #20 scoop) fill each cup with batter all the way to the top.
Place the muffins in the fridge while your oven preheats to 350F. Resting your muffin batter, even if it's just 15-30 minutes will help hydrate the flour which builds a better crumb.
Bake the lemon muffins at 350F for 25-27 minutes until they are golden brown and a toothpick inserted in the center comes out clean. While the muffins are baking is the perfect time to make the Lemon Syrup
Remove the muffin pan from the oven and place on a wire rack. While still hot brush them with a generous amount of the lemon syrup.
Allow the gluten free lemon poppy seed muffins to cool in the muffin pan for 5 minutes before carefully removing them to a cooling rack to cool completely. If you allow them to cool completely in the muffin tin, the heat can't escape and the muffin papers will be soggy.
Repeat the baking process with the remaining gluten-free muffin batter.
One can make this lemon glaze ahead ahead of time and store in the fridge up to 3 months.
To make this simple lemon syrup, combine the fresh squeezed lemon juice and granulated sugar in a small saucepan. Bring to a simmer and allow to cook until the sugar is dissolved. This will only take a few minutes.
Remove the lemon syrup from heat and add some additional lemon zest. (Make sure to zest the lemon BEFORE juicing it). This will bring out even more lemon flavor. Allow to cool while the Lemon Poppy Seed Muffins are baking.