Gluten-Free Lemon Poppyseed Muffins

Brighten Your Day with Gluten-Free Lemon Poppy Seed Muffins

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Looking for a delicious and easy way to enjoy a gluten-free breakfast or snack? These Gluten-Free Lemon Poppy Seed Muffins are the perfect solution! Bursting with bright lemon flavor and a delicate crumb, they're a delightful treat that fits seamlessly into a gluten-free lifestyle. Plus, they can easily be adapted to be dairy-free, making them suitable for a variety of dietary needs.

Baking gluten-free can sometimes feel like a challenge, but with a few key techniques, you can achieve bakery-worthy results at home. This recipe focuses on creating that perfect balance of moistness and lightness, avoiding the overly dense texture that can sometimes plague gluten-free baked goods. We achieve this by carefully balancing the wet and dry ingredients and using a combination of baking powder and baking soda for optimal rise.

One of the secrets to getting that desirable domed muffin top is baking at a slightly higher temperature initially. This helps the muffins rise quickly and create that classic bakery-style look. However, be mindful that fresh lemon juice can sometimes inhibit rising in gluten-free baking. This recipe has been carefully crafted to counteract this effect, ensuring a beautifully risen and flavorful muffin every time.

Whether you're new to gluten-free baking or a seasoned pro, this recipe is a must-try. Get ready to enjoy the taste of sunshine in every bite!

Let's Bake Gluten-Free Lemon Poppy Seed Muffins!

These gluten-free lemon poppy seed muffins are incredibly easy to make and bursting with bright lemon flavor! Plus, they can easily be made dairy-free too! Let's get baking!

Ingredients:

For the Muffins:

2 cups gluten-free all-purpose flour blend (see notes below)
1/4 teaspoon xanthan gum
1 Tablespoon poppy seeds
2 teaspoons aluminum-free baking powder
1/4 teaspoon baking soda
1/2 teaspoon fine sea salt
2/3 cup granulated sugar
Zest from 1 medium lemon
2 large eggs, room temperature
Juice from 1 medium lemon
2 teaspoons lemon extract
1/3 cup avocado oil
1/2 cup milk or unsweetened coconut milk (see notes below)

For the Glaze:

1/2 cup powdered sugar
2 teaspoons fresh lemon juice (about 1/2 a medium lemon)
Zest from 1 medium lemon

Instructions:

Get Ready: Preheat your oven to 400 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners or spray generously with non-stick cooking spray.
Combine Dry Ingredients: In a large bowl, whisk together the gluten-free flour, xanthan gum, poppy seeds, baking powder, baking soda, salt, granulated sugar, and lemon zest. Make sure everything is evenly distributed. Set this bowl aside.
Combine Wet Ingredients: In a medium bowl, whisk together the eggs, fresh lemon juice, lemon extract, oil, and milk (or coconut milk) until completely combined and smooth.
Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Mix gently until just combined. Be careful not to overmix; a few lumps are okay!
Fill the Muffin Cups: Transfer the batter evenly into the 12 muffin cups. They should be almost full.
Bake: Bake in the preheated oven at 400 degrees Fahrenheit for 14-15 minutes, or until a toothpick inserted into the center comes out clean. Be careful not to over-bake!
Cool: Once baked, remove the muffins from the baking pan immediately and place them on a wire rack to cool completely. Make sure they are completely cool before adding the glaze.
Make the Glaze: In a small bowl, add the powdered sugar, fresh lemon juice, and lemon zest. Stir together until smooth and creamy.
Glaze the Muffins: Once the muffins are completely cool, drizzle the glaze over the tops or use a spoon to cover the tops completely for a thicker glaze.
Enjoy! These muffins are best enjoyed fresh!

Notes for Gluten-Free Success:

Gluten-Free Flour Blend: I recommend using a high-quality gluten-free all-purpose flour blend that contains xanthan gum. If your blend doesn't contain xanthan gum, be sure to add the 1/4 teaspoon called for in the recipe.
Dairy-Free Option: For a dairy-free version, use unsweetened coconut milk (or any other dairy-free milk alternative) in place of regular milk.
For a Moister Muffin: If you prefer a moister muffin, you can use up to 3/4 cup of milk in the recipe.
Best Enjoyed Fresh: These muffins are best enjoyed the day they are made. If you want to save some for later, freeze them and defrost at room temperature when ready to eat.

Gluten-Free Lemon Poppy Seed Muffins: A Burst of Sunshine in Every Bite

Welcome to Be Gluten Free! Today, we're diving into a delightful recipe for Gluten-Free Lemon Poppy Seed Muffins. These muffins are not only simple to make but are bursting with bright lemon flavor and a satisfyingly delicate crumb. Perfect for breakfast, brunch, or a delightful afternoon treat!

Ingredients:

2 cups gluten free all-purpose flour see notes
1/4 teaspoon xanthan gum
1 Tablespoon poppy seeds
2 teaspoons aluminum free baking powder
1/4 teaspoon baking soda
1/2 teaspoon fine sea salt
2/3 cup granulated sugar
zest from 1 medium lemon
2 large eggs room temperature
juice from 1 medium lemon
2 teaspoons lemon extract
1/3 cup avocado oil
1/2 cup milk or unsweetened coconut milk see notes
1/2 cup powdered sugar
2 teaspoons fresh lemon juice about 1/2 a medium lemon
zest from 1 medium lemon

Making the Muffins:

Preheat oven to 400 degrees and line a 12-cup muffin tin with paper liners or spray with non-stick spray.
In a large bowl, whisk together the gluten free flour, xanthan gum, poppy seeds, baking powder, baking soda, salt, granulated sugar, and lemon zest. Set aside.
In a medium bowl, whisk together the eggs, fresh lemon juice, lemon extract, oil, and coconut milk until completely combined.
Pour the wet ingredients into the dry ingredients and mix until just combined. Transfer the batter to the 12 muffin cups, they will be almost filled.
Bake at 400 degrees for 14-15 minutes or until done. Do not over-bake. When done, remove from the baking pan immediately and cool completely on a wire rack. Cool before adding the glaze.

Lemon Glaze Instructions:

Add the powdered sugar, fresh lemon juice, and lemon zest to a small bowl. Stir together until smooth. Drizzle over cooled muffins or use a spoon to cover the tops like a glaze.

Nutritional Information: A Gluten-Free Goodness Breakdown

Each of these lovely muffins provides a balance of flavors and nutrients. Here's a general estimate of what you can expect per muffin:

Serving: 1 muffin
Calories: 187kcal
Carbohydrates: 31g
Protein: 2g
Fat: 7g
- Saturated Fat: 1g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 4g
Sodium: 175mg
Potassium: 6mg
Fiber: 2g
Sugar: 17g
Vitamin C: 0.01mg
Calcium: 73mg
Iron: 1mg

Gluten-Free Benefits: By using a gluten-free all-purpose flour blend, these muffins are suitable for those with celiac disease or gluten intolerance. Enjoy a classic treat without the worry!

A Note on Fiber: The poppy seeds in this recipe add a boost of fiber, which is essential for digestive health.

Important Note: These values are estimates and can vary based on specific ingredients used. Always consult with a nutritionist or healthcare professional for personalized dietary advice.

Tips, Tricks, and Variations for Perfect Muffins

Flour Power: I use my nightshade-free gluten free flour blend in this recipe with great results. Using a high-quality gluten-free all-purpose flour blend is key to achieving the right texture. Different blends can yield slightly different results, so experiment to find your favorite!
Dairy-Free Delight: To make these muffins dairy-free, use unsweetened coconut milk (as listed) or another dairy-free milk alternative like almond milk or oat milk. Ensure your powdered sugar is also dairy-free.
Sweetness Adjustment: Feel free to reduce the amount of granulated sugar slightly if you prefer a less sweet muffin. You can also substitute with a natural sweetener like maple syrup or honey, but be mindful of the liquid ratio.
Lemon Intensity: Adjust the amount of lemon zest and juice to your liking. For an extra zing, add a teaspoon of lemon zest to the glaze as well.
Storage Solutions: These muffins are best enjoyed fresh. However, they can be stored in an airtight container at room temperature for up to 2 days. For longer storage, freeze the muffins and defrost at room temperature when ready to enjoy.
Moisture Control: Use up to 3/4 cups of milk in this recipe if you prefer a moister muffin.

Enjoy your delicious Gluten-Free Lemon Poppy Seed Muffins! Be sure to share your creations with us!