Lemon Poppyseed Muffins: 7 Secrets to Zesty, Gluten-Free Breakfast Bliss!
These Lemon Poppyseed Muffins are light, fluffy, and bursting with bright citrus flavor. A perfect gluten-free breakfast or brunch treat!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 cups Gluten-Free All-Purpose Flour
- 1 tsp Baking Powder
- 0.5 tsp Baking Soda
- 0.25 tsp Salt
- 0.5 cup Granulated Sugar
- 0.25 cup Unsalted Butter, melted
- 2 Large Eggs
- 0.5 cup Milk
- 2 tbsp Lemon Juice
- 1 tbsp Lemon Zest
- 2 tbsp Poppy Seeds
Instructions
Preparation Steps
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the sugar, melted butter, eggs, milk, lemon juice, and lemon zest.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Fold in the poppy seeds.
- Fill each muffin liner about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
Enjoy these muffins warm or at room temperature. Store in an airtight container for up to 3 days.