Description
Delicious and light gluten-free lemon poppy seed muffins perfect for spring gatherings.
Ingredients
Scale
- 1 ½ cups gluten-free all-purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 tablespoons poppy seeds
- 1 cup milk (or dairy-free alternative)
- ⅓ cup vegetable oil
- 2 large eggs
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the gluten-free flour, sugar, baking powder, salt, and poppy seeds.
- In another bowl, mix the milk, vegetable oil, eggs, lemon zest, and lemon juice until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Divide the batter evenly among the muffin cups.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For a sweeter muffin, add more sugar to taste.
- These muffins can be stored in an airtight container for up to 3 days.
- Consider adding a lemon glaze for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 8g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg