Gluten Free Lemon Poppyseed Muffins

Gluten Free Lemon Poppyseed Muffins

from glutenfreeonashoestring.com
35 min

These gluten free lemon poppyseed muffins have all the brightness of lemon and the nutty crunch of poppyseeds in a moist and tender muffin.

Ingredients

  • 2 cups 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
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 3/4 cup granulated sugar (plus more for sprinkling)
  • Zest and juice of 1 lemon (separated)
  • 2 tablespoons poppy seeds
  • 8 tablespoons unsalted butter (at room temperature)
  • 1 cup sour cream (at room temperature)
  • 3 eggs (at room temperature, beaten)

Directions

  1. 1

    Grease or line a standard 12-cup muffin tin and set it aside. Preheat your oven to 350°F.

  2. 2

    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.

  3. 3

    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.

  4. 4

    Create a well in the center of the dry ingredients, and pour in the wet ingredients. Mix until just combined.

  5. 5

    Fill the prepared cups of the muffin tin full. Smooth the tops of the batter with wet fingers.

  6. 6

    Sprinkle the tops lightly with more granulated sugar (about 1/8 tesapoon per muffin).

  7. 7

    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.

  8. 8

    Allow the muffins to cool in the muffin tin for about 5 minutes before transferring them to a wire rack to cool before serving.

  9. 9

    Completely cooled muffins can be sealed tightly, then frozen. Defrost at room temperature or in a microwave oven.