Gluten Free Lemon Poppyseed Muffins
 
Prep time
Cook time
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Wake up to a bright morning with these sweet and tangy Gluten Free Lemon Poppyseed Muffins. Your breakfast guests will be delighted.
Author:
Recipe type: Breakfast
Serves: 12 muffins
Ingredients
  • For the muffins:
  • 1 stick butter, melted (8 tablespoons)
  • ¾ cup organic cane sugar
  • ¼ cup pure maple syrup
  • 2 large eggs
  • ¼ cup lemon juice
  • ½ teaspoon vanilla
  • ¼ teaspoon almond extract
  • ¾ teaspoon salt
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon xanthan gum
  • ½ cup white rice flour
  • ½ cup brown rice flour
  • ½ cup sweet sorghum flour
  • ½ cup potato starch
  • 2 tablespoons tapioca starch
  • ½ cup milk (3/4?)
  • 1 tablespoon poppyseeds
  • For the glaze:
  • 1 cup powdered sugar
  • 1 teaspoon lemon juice
  • 1 tablespoons milk
  • splash of vanilla
  • splash of almond extract
  • Toppings:
  • slivered almonds
  • pinch of salt
Directions
  1. Preheat oven to 375 degrees and line standard 12 muffin tin with paper liners. Set aside.
  2. In a medium sized microwavable mixing bowl, melt butter on high for 30 seconds until liquid. Add cane sugar and maple syrup. Whisk until sugar is dissolved. Add eggs, lemon juice, vanilla, and almond extract. Whisk until smooth.
  3. Add salt, baking powder, baking soda, and xanthan gum and whisk until incorporated. Add brown rice flour, white rice flour, sorghum flour, potato starch, and tapioca starch and stir until well incorporated. Whisk in milk and stir until smooth. Fold in poppyseeds.
  4. Fill muffin liners ⅔ way full with batter. Bake at 375 for 18-22 minutes or until tops spring back at touch of a finger and toothpick inserted into center of muffin comes out clean. Remove from oven and carefully transfer from pan to cooling rack. Allow to completely cool before glazing.
  5. To make glaze, combine all ingredients into a small bowl big enough to fit muffin tops and stir until smooth. Add more milk if you need thinner, or more lemon juice depending on taste preference. Dip muffins in glaze and top with slivered almonds.
  6. Store leftover muffins in an airtight container at room temperature for up to 3 days or in freezer for up to 3 months.
Recipe by Breezy Bakes at https://www.breezybakes.com/gluten-free-lemon-poppyseed-muffins/