Gluten Free Lemon Poppyseed Muffins
These gluten free lemon poppyseed muffins have all the brightness of lemon and the nutty crunch of poppyseeds in a moist and tender muffin.
Yield: 12 muffins
Ingredients
- 2 cups (280 g) all purpose gluten free flour (I used Better Batter; please click thru for details on appropriate blends)
- 1 teaspoon xanthan gum (omit if your blend already contains it)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ¾ cup (150 g) granulated sugar plus more for sprinkling
- Zest and juice of 1 lemon separated
- 2 tablespoons poppy seeds
- 8 tablespoons (112 g) unsalted butter at room temperature
- 1 cup (240 g) sour cream at room temperature
- 3 (150 g (weighed out of shell)) eggs at room temperature, beaten
Instructions
- Grease or line a standard 12-cup muffin tin and set it aside. Preheat your oven to 350°F.
- In a large bowl, place the flour, xanthan gum, baking powder, baking soda, salt, 3/4 cup granulated sugar, lemon zest, and poppy seeds, and whisk to combine well.2 cups all purpose gluten free flour, 1 teaspoon xanthan gum, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon kosher salt, 3/4 cup granulated sugar, 2 tablespoons poppy seeds, Zest and juice of 1 lemon
- In a separate, 4 cup measuring cup or bowl, place the butter, sour cream, lemon juice, and eggs, and whisk until very well combined and smooth.8 tablespoons unsalted butter, 1 cup sour cream, 3 eggs
- Create a well in the center of the dry ingredients, and pour in the wet ingredients. Mix until just combined.
- Fill the prepared cups of the muffin tin full. Smooth the tops of the batter with wet fingers.
- Sprinkle the tops lightly with more granulated sugar (about 1/8 tesapoon per muffin).3/4 cup granulated sugar
- Place the muffin tin in the center of the preheated oven, and bake for about 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the muffin tin for about 5 minutes before transferring them to a wire rack to cool before serving.
Storage instructions
- Completely cooled muffins can be sealed tightly, then frozen. Defrost at room temperature or in a microwave oven.
Notes
Nutrition information is per serving but approximate, and should not be relied upon for any medical issue or anything else of consequence.
Nutrition
Calories: 261kcal | Carbohydrates: 32g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 72mg | Sodium: 221mg | Potassium: 53mg | Fiber: 1g | Sugar: 13g | Vitamin A: 412IU | Vitamin C: 0.2mg | Calcium: 69mg | Iron: 0.4mg