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Lemon Poppy Seed Muffins

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Delightful gluten-free muffins with a zesty lemon flavor and nutty poppy seeds, perfect for breakfast or a sweet snack.

Ingredients

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  • 1 1/2 cups all-purpose flour (certified gluten-free)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon lemon zest
  • 1/4 cup fresh lemon juice
  • 1/2 cup buttermilk
  • 2 tablespoons poppy seeds

Instructions

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. Whisk together the flour, baking powder, baking soda, and salt in a bowl.
  3. Cream the butter and sugar in a separate bowl until light and fluffy.
  4. Add the eggs, lemon zest, and lemon juice, mixing until combined.
  5. Alternate adding the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients.
  6. Stir in the poppy seeds.
  7. Divide the batter into the muffin tin and bake for 18-20 minutes, or until a toothpick comes out clean.
  8. Let cool before serving.

Notes

Use certified gluten-free ingredients to avoid hidden gluten. Resting the batter for 10-15 minutes can improve texture.

Nutrition

Find it online: https://www.glutenfreez.com/lemon-poppy-seed-muffins/