Lemon Poppyseed Muffins: 7 Secrets to Zesty, Gluten-Free Breakfast Bliss!
These lemon poppyseed muffins are bursting with bright citrus flavor and a delightful crunch. Gluten-free and easy to make, they're perfect for a quick breakfast or afternoon treat!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.75 cups Gluten-Free All-Purpose Flour
- 0.75 cup Sugar
- 2 tsp Baking Powder
- 0.5 tsp Baking Soda
- 0.25 tsp Salt
- 2 tbsp Poppy Seeds
- 1 cup Milk Almond or regular
- 0.33 cup Oil Vegetable or canola
- 2 Large Eggs
- 2 tbsp Lemon Juice
- 2 tsp Lemon Zest
Instructions
Preparation Steps
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
- In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, salt, and poppy seeds.
- In a separate bowl, whisk together the milk, oil, eggs, lemon juice, and lemon zest.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Fill the muffin liners about 3/4 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. They can be stored in an airtight container for up to 3 days.