2 cups (280 g) all purpose gluten free flour (I used Better Batter; you must use one of my recommended blends)
1 teaspoon xanthan gum (omit if your blend already contains it)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 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 eggs (150 g, weighed out of shell) at room temperature, beaten
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. 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. 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. I recommend you sprinkle the tops with a light sprinkling of additional granulated sugar (about 1 1/2 tablespoons total for all the muffins)—but that step is optional. 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. Completely cooled leftovers can be sealed tightly, then frozen. Defrost at room temperature or in a microwave oven.
Originally published on the blog in 2012. Photos, video, and text new; recipe modified slightly.