Okay, so I’ve been on this gluten-free kick lately, and let me tell you, finding good recipes is a STRUGGLE. But I was craving something sweet and lemony, and poppyseeds are always a win. So, I decided to try making gluten-free lemon poppyseed muffins. Spoiler alert: they turned out AMAZING.
Getting Started
First, I gathered all my ingredients. This is key, people! Nothing worse than realizing you’re out of something mid-bake.
- Gluten-free all-purpose flour blend (I used one with xanthan gum already in it)
- Baking powder
- Baking soda
- Salt
- Sugar
- Lemon zest (lots of it!)
- Lemon juice (freshly squeezed, of course)
- Eggs
- Milk (I used almond milk, but regular works too)
- Melted butter (unsalted)
- Poppyseeds
Mixing it Up
I started by whisking together the dry ingredients: the flour, baking powder, baking soda, salt, and sugar. I made sure there were no clumps – nobody wants a pocket of baking soda in their muffin!
In a separate bowl, I combined the wet ingredients: the lemon zest, lemon juice, eggs, milk, and melted butter. I whisked that all together until it was nice and smooth.
Then, I poured the wet ingredients into the dry ingredients and mixed them gently. You don’t want to overmix gluten-free batter, or your muffins will be tough. Just mix until everything is combined.
Finally, I folded in the poppyseeds. Gotta have those little black specks!
Baking Time!
I preheated my oven to 375°F (190°C). While that was heating up, I lined a muffin tin with paper liners. You could also grease the tin if you prefer.
I filled each muffin liner about two-thirds full. Don’t overfill them, or they’ll spill over and make a mess.
Then, I popped them in the oven and baked them for about 18-20 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean.
The finished muffins
I let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. It was super hard to wait, but trust me, they’re even better when they’re not scorching hot.
And that’s it! Seriously, these muffins are SO good. They’re moist, lemony, and have that perfect poppyseed crunch. Even my non-gluten-free friends loved them. Definitely give this recipe a try!
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