Gluten Free Lemon Poppy Seed Muffins
These Gluten Free Lemon Poppy Seed Muffins are fluffy, bright and full of delicious lemon flavor. With a fluffy texture, these muffins could be sold in a bakery. Using simple ingredients they are easy to make and a perfect way to start your day.
Ingredients
- 1/2 cup salted butter, melted and cooled
- 2 large eggs
- 3/4 cup granulated sugar
- 1/2 cup whole milk
- 1/4 cup greek yogurt, 2% or 5%
- 1 lemon, both juice and zest
- 1 tsp vanilla extract
- 1 3/4 cup gluten free all purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 2 tbsp poppy seeds
Instructions
- Preheat the oven to 400 degrees F
- Add the granulated sugar and lemon zest to a large mixing bowl
- Rub the zest into the sugar to release the oils using your fingers
- Add the butter, eggs, milk, greek yogurt and vanilla extract
- Whisk until combined
- Add in the lemon juice and poppy seeds
- Mix until fully combined
- Fold in the flour, baking powder and baking soda
- Mix until just combined
- Let the batter rest for 30 minutes to 1 hour
- Using a 2 tbsp cookie scoop or spoon, fill every other muffin liner with batter. The liners should be filled to just below the top
- Bake for 8 minutes at 400 degrees F then reduce the oven temperature to 350 degrees F. Bake for an additional 13-15 minutes
- The muffins are done when slightly golden on top and edges. A toothpick should also come out of the center clean
- Let cool for 10 minutes in the pan
- Enjoy!
Nutrition
Serving: 1muffin, Calories: 206kcal, Carbohydrates: 27g, Protein: 4g, Fat: 10g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 53mg, Sodium: 230mg, Potassium: 59mg, Fiber: 2g, Sugar: 14g, Vitamin A: 300IU, Vitamin C: 5mg, Calcium: 119mg, Iron: 1mg