Gluten-Free Lemon Poppy Seed Muffins

Indulge in these Gluten-Free Lemon Poppy Seed Muffins, a delightful treat that combines the freshness of lemon with the crunch of poppy seeds. Each muffin is moist, fluffy, and infused with a vibrant citrus flavor, making them an excellent choice for breakfast or a snack. These muffins cater to those with gluten sensitivities and offer a delectable option for anyone seeking a delicious baked good. Savor them warm with a touch of butter or a drizzle of honey.

Ingredients

• 2 cups gluten-free flour
• 1 cup sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1 tbsp poppy seeds
• 1/2 cup vegetable oil
• 2 eggs
• 1 cup milk
• 1/4 cup fresh lemon juice
• 1 tbsp lemon zest, grated

Instructions

1. Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners.
2. Whisk together the gluten-free flour, sugar, baking powder, salt, and poppy seeds in a large mixing bowl.
3. In another bowl, combine the vegetable oil, eggs, milk, fresh lemon juice, and grated lemon zest. Stir until well mixed.
4. Pour the wet ingredients into the dry ingredients, stirring until just combined. Avoid overmixing to ensure the muffins stay fluffy.
5. Fill each muffin cup about two-thirds full using a spoon or an ice cream scoop for consistency.
6. Bake in the preheated oven for 18-20 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out clean.
7. Allow the muffins to cool in the pan for 5 minutes before removing them. Transfer the muffins to a wire rack to cool completely.
8. Serve the muffins as desired. They pair wonderfully with butter or honey.

Keywords: Snack, Dessert, Easy, Baked Goods, American

Spice Rack: Salt

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