Gluten-Free Lemon Poppy Seed Muffins

Makes 12 Muffins

Ingredients

• 2 1/3 cups All-purpose Gluten Free Flour
• 3/4 cup + 1 tbsp almond flour
• 3/4 cup coconut sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp xanthan gum (if your GF flour already has xanthan gum, skip this)
• 1/2 tsp sea salt
• zest of 2 lemons
• 2-3tsp poppy seeds
• 1 stick + 1 tbsp of softened unsalted butter (can use dairy-free alternative if preferred)
• 1/2 cup + 1 1/2 tbsp milk, room temp (again, use plant milk if preferred)
• 1/2 cup + 1 1/2 tbsp plain yogurt (or dairy free alt)
• 2 medium eggs, room temp (or 2 flax eggs/6 tbsp aquafaba)
• 4 tbsp lemon juice

Lemon Drizzle (Optional)

• 1 cup powdered sugar, sifted
• 3 tbsp lemon juice
• Poppy seeds for sprinkling

Instructions

1. Preheat oven to 375F - position rack in the middle. And line muffin tin.
2. In a large bowl, whisk together your dry ingredients except sugar- flours, baking powder, xanthan gum (if needed), baking soda, lemon zest, salt, and poppy seeds. Set aside.
3. In a stand mixer or large bowl and hand mixer, beat together your butter and sugar until well combined. Add in the rest of your wet ingredients - milk, yogurt, eggs, and lemon juice - and mix until combined.
4. Add wet ingredients into the bowl with your dry ingredients and whisk together until you get a thick but smooth batter.
5. Scoop batter evenly into lined muffin tins.
6. Bake at 375F for 18-20 minutes or until risen. They should have a golden brown top and a tooth pick inserted should come out clean/
7. Let cool for 4-5 minutes in muffin tin and then remove to cool completely on a wire rack.

For Icing:

1. In a bowl, whisk together powdered sugar and lemon juice until smooth. It will be runny. If too runny, add a bit more powdered sugar.
2. Once the muffins are cooled, drizzle the icing over them and garnish with some extra poppy seeds.

Can be kept in an air-tight container in a cool place for up to 4 days.

Ingredients are available at Jo Anne's Place. View our store hours here.

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