I’ve been wanting to make Lemon Poppy Seed muffins for a couple of weeks now.
School snacks have always been a little challenging for us since my son is allergic to tree nuts so I usually use a muffin or slice of quick bread if I can.
We’ve recently cycled through apple cinnamon muffins, pumpkin muffins, blueberry muffin bread and now I wanted to try lemon poppy seed muffins.
These lemon poppy seed muffins turned out great! So great that between my son and my husband, we only had one left by the end of the day. So guess what? I’ll be making more tomorrow.
The big flour decision
After a lot of thought, I have finally made a decision about the flour I will keep using for my future recipes. When I read your reviews and see things like “game changer”, “best ever” and etc. I can’t help but give credit to my flour blend. And if I want to really deliver the best quality recipe and results, I really need to stick with my blend if I can. Get the recipe here.
I’ve also taken some time to try my cookbook recipes with some other blends and it just doesn’t compare. Sometimes, it’s down right awful.
I know convenience is important but so is taste. And if you are going to take the time to eat it and indulge, why not get the best results you can.
These lemon poppy seed muffins have such a burst of flavor. I hope you love them as much as we do. As always if you make them please be sure to post a photo in my Stay Gluten Free Community on Facebook (it’s FREE to join, click here)
Talk Soon!
Paola Anna has helped thousands of people live a delicious gluten free life. Her gluten intolerance and her boys’ food allergies have inspired her to be an advocate for the gluten free community and create recipes that the whole family will love. You can sign up to be a Gluten Free Insider at her website stayglutenfree.com
Lemon Poppy Seed Muffins
Ingredients
- 250g (2 cups) SGF All-Purpose Blend (link to recipe in post)
- 1 teaspoon Xanthan gum
- 100g (1/2 cup) Organic Cane or granulated sugar
- 1 tablespoon Poppy seeds
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 cup Avocado oil
- 4 tablespoons Fresh lemon juice
- Zest from 1 Lemon
- 2 Large eggs
- 1/2 cup Coconut milk beverage
- 1 teaspoon Vanilla extract
- 1/2 teaspoon Apple cider vinegar
Instructions
- Preheat the oven to 425 and line a 12-cup muffin pan with cupcake liners.
- In a medium bowl whisk together the flour, xanthan gum, sugar, poppy seeds, baking powder, salt and baking soda.
- In large mixing bowl whisk together the oil, lemon juice, lemon zest, eggs, milk, vanilla, and apple cinder vinegar. Do not use electric mixer.
- Using a spatula add in the flour mix and stir until smooth and combined. Do not over mix.
- Divide the batter evenly into the muffin pan and bake for 5 minutes.
- Without opening the oven door, reduce the temperature to 350 and bake another 18-20 minutes until the tops are slightly golden and a toothpick inserted into the center of one muffin comes out clean.
- Let the muffins cool in the muffin pan for 5-10 minutes, then transfer them to a wire rack to cool completely.
- Serve and enjoy.
Notes
- This recipe uses my special SGF blend. If you choose to use another blend I recommend using King Arthur's Measure for Measure. If the blend you use already has xanthan gum in it, do not add more.
- If you use a different flour blend your results will vary.
- As with all my recipes, it is ok to use dairy products.