You will LOVE these lemon poppy seed muffins, with their fluffy, moist, flavour-packed interior, the gorgeous tall bakery-style muffin top and the tangy lemon icing. They’re super easy to make and gluten free!
3/4cup+ 1 tbsp (80 g) almond flour(if you have an almond allergy, you can substitute it with an equal weight of gluten free flour blend, but the muffins will be slightly drier)
3/4cup(150 g) caster/superfine sugar
1tspxanthan gum(omit if your gluten free flour blend already contains xanthan gum or if using regular flour)
zest of 2 lemons
2 - 3tbsppoppy seeds
1stick+ 1 tbsp (130 g) softened unsalted butter
1/2cup+ 1 1/2 tbsp (140 mL) milk, can be cold or room temperature
1/2cup+ 1 1/2 tbsp (140 g) plain yogurt, can be cold or room temperature
2US large/UK mediumeggs, can be cold or room temperature
For lemon icing:
1cup(120 g) powdered/icing sugar, sifted
poppy seeds, for sprinkling
For lemon poppy seed muffins:
Adjust the oven rack to the middle position, pre-heat the oven to 375 ºF (190 ºC) and line a 12-hole muffin tin with muffin cases (paper liners).
In a large bowl, whisk together the gluten free flour blend, almond flour, caster/superfine sugar, baking powder, baking soda, xanthan gum, salt, lemon zest and poppy seeds.
Add the butter and, using a hand mixer with the double beaters attachment or a stand mixer with the paddle attachment, work it into the dry ingredients until you get a mixture resembling breadcrumbs.
In a separate bowl, whisk together the milk, yogurt, eggs and lemon juice, and add them to the butter-flour mixture. Whisk them together until you get a thick, smooth batter with no flour clumps.
Scoop the batter into the muffin cases, dividing it equally between 12 (for standard muffins, cases filled to the brim) or 9 - 10 cases (for jumbo muffins, batter makes a small mound rising above the edge of the muffin cases).
Bake at 375 ºF (190 ºC) for about 18 minutes (standard muffins) or about 20 minutes (jumbo muffins), or until risen, golden brown on top and an inserted toothpick comes out clean or with a few moist crumbs attached.
Leave in the muffin tin for 3 - 4 minutes, then remove from the tin and place onto a wire cooling rack to cool completely.
For lemon icing:
In a bowl, whisk together the powdered/icing sugar and lemon juice until smooth. You should get a fairly runny icing that still coats the back of a spoon.You can adjust its consistency by adding more powdered/icing sugar or lemon juice, as desired.
Once the muffins have cooled, drizzle them with the icing, and sprinkle with extra poppy seeds.
The gluten free lemon poppy seed muffins are best eaten on the day of baking, but they can be kept in an airtight container in a cool dry place for up to 4 days. On days 3 and 4, they're best if first microwaved for 5 - 10 seconds.
Note 1: I used Doves Farm Free plain gluten free flour blend, which contains no xanthan gum. Alternatively, you can use a blend composed of 50% white rice flour, 30% potato starch and 20% maize flour. You can also use an equal weight of regular plain wheat flour if gluten free isn't a requirement.
Recipe by The Loopy Whisk (www.theloopywhisk.com).