Gluten Free Lemon Poppyseed Muffins
These gluten free lemon poppyseed muffins are light, zesty, and bursting with bright citrus flavour in every bite!
Ingredients
Muffins
- 113 Grams Melted Butter
- 200 Grams Sugar
- 34 Grams Lemon Zest (About 2 large lemons)
- 2 Eggs
- 333 Grams Bob’s Red Mill 1-1 Gluten Free Flour
- 4 Grams Baking Powder
- 6 Grams Baking Soda
- 2 Grams Salt
- 45 Grams Lemon Juice
- 200 Grams Buttermilk
- 15 Grams Poppyseeds
- 3 Grams Vanilla
Lemon Drizzle
- 90 Grams Powdered Sugar
- 14 Grams Lemon Juice
Instructions
- Preheat your oven to 400F
- Prepare the muffin tin with muffin liners and set aside.
- Melt butter in a bowl in the microwave and set aside.113 Grams Melted Butter
- In a large bowl, add the sugar and lemon zest. With your fingers, rub it together until it is a light yellow colour and smells of lemon.200 Grams Sugar, 34 Grams Lemon Zest
- Whisk in eggs until light and fluffy.2 Eggs
- Add in lemon juice, buttermilk and vanilla.45 Grams Lemon Juice, 200 Grams Buttermilk, 3 Grams Vanilla
- Add in cooled melted butter.
- Fold in all of the dry ingredients. Mix until just combined.333 Grams Bob’s Red Mill 1-1 Gluten Free Flour, 4 Grams Baking Powder, 6 Grams Baking Soda, 2 Grams Salt, 15 Grams Poppyseeds
- Using a large ice cream scoop, fill each of the muffin liners until they are full.
- Bake for 20 minutes or until a toothpick comes out clean.
- Pull it out of the oven and let them cool inside the muffin tin.
- Once cooled, mix together the lemon juice and powdered sugar.90 Grams Powdered Sugar, 14 Grams Lemon Juice
- Drizzle it over the muffins. Enjoy!