What's Baking: Gluten-Free Lemon Poppy Seed Muffins


The arrival of Spring has me craving lighter flavors. So, for this week's installment of Muffin Tuesday, I whipped up a batch of gluten-free lemon poppyseed muffins. These muffins get a double dose of lemon flavor from the addition of fresh lemon juice and fresh lemon zest. A sprinkle of turbinado sugar on top of the batter adds a subtle sweet crunch to the baked muffins.


These citrusy lemon poppy seed muffins definitely taste like Spring -- now if only we could do something about all those massive piles of snow outside my door to match the Spring-like conditions inside my kitchen!

Gluten-Free Lemon Poppy Seed Muffins (printer-friendly version)
makes 10 muffins

2/3 cup organic skim milk
2 tablespoons fresh lemon juice (from 1/2 large lemon)
3 tablespoons unsalted butter, melted and cooled
3 tablespoons plain nonfat Greek yogurt
1/2 cup granulated sugar
1 egg
2 tablespoons fresh lemon zest (from 1 large lemon)
1 1/2 teaspoons vanilla extract
1 1/2 cups gluten-free all-purpose flour mix
1 tablespoon poppy seeds
1 teaspoon aluminum-free baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
turbinado sugar for sprinkling (about 1-2 teaspoons should do)

1. Preheat the oven to 375 degrees. Lightly grease a muffin tin with cooking spray or butter, or line with paper liners. Set aside.
2. Pour the milk into a small bowl and add in the fresh lemon juice. Let sit, undisturbed, for a couple of minutes.
3. In a medium bowl, cream together the butter and sugar. Stir in one egg. Once the egg is completely incorporated, stir in the yogurt, lemon zest, and vanilla extract. Then stir in the lemon-milk mixture, which will be slightly curdled.
4. In a large bowl, whisk together the gluten-free flour, xanthan gum, poppy seeds, baking powder, baking soda, and salt.
5. Stir the wet ingredients into the dry ingredients until just combined.
6. Use a small scoop to distribute the batter into 10 lined or greased muffin cups. Each muffin cup should be almost completely full. Sprinkle the top of each muffin cup with turbinado sugar.
7. Bake in the oven for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Let the muffins cool in the tin for 10 minutes, then remove them from the tin and let cool completely on a wire rack.

(adapted from this recipe from An Edible Mosaic)


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