Gluten Free Lemon Poppy Seed Muffins Recipe: Dairy Free
Fluffy,sweet and bursting with citrus flavor, these gluten free lemon poppy seed muffins make a perfect snack or on the go breakfast.
Servings: 12 muffins
Calories: 82kcal
Equipment
- Muffin tin
- Muffin scoop
- Kitchen Aid stand mixer
Ingredients
- ½ cup almond milk
- 2 Tablespoons poppy seeds
- 179 grams gluten free flour mix about 1 ⅓ cup
- 25 grams almond flour about ¼ cup
- 2 teaspoons baking powder
- ½ teaspoon xanthan gum
- ¼ teaspoon salt
- 8 Tablespoons vegan butter softened
- 104 grams coconut sugar about ½ cup
- 2 large eggs room temperature
- 1 teaspoon pure vanilla extract
- grated zest of 1 lemon
Instructions
- In a 1 cup measuring cup or small bowl, warm the milk to 80 F. Add the poppy seeds to the milk. Let sit for 5 minutes.
- In a medium bowl, mix together the gluten free flour mix, almond flour, baking powder, xanthan gum, and salt. Set aside.
- In the bowl of a stand mixer, beat the butter and coconut sugar until light and fluffy, about 1 minute.
- Add in the eggs and vanilla extract and beat again until fully combined.
- Start combining ingredients… Start with the dry ingredients – add 2 heaping spoonfuls of the dry ingredients to the mixing bowl and mix until blended.
- Add ⅓ of the milk-poppy seeds and mix again. Add another 2 heaping spoonfuls of dry ingredients and mix again. Continue alternating with the milk-poppy seed mixture until fully mixed.
- Stir in the lemon zest. Set batter aside to rest for 30 minutes.
- Preheat oven to 350F. Lightly grease, or spray with non-stick cooking spray, a 12-count muffin pan.
- Spoon the batter into the prepared pan.
- Bake for 20 minutes or until the muffins test done with the toothpick test; the top should spring back when pressed gently.
Notes
- Measure by weight where weight is given in the recipe.
- Make sure ingredients are at room temperature.
- Cream the butter and sugar first before adding the eggs.
- Alternate the milk-poppy seed mixture with the flour mixture.
- Portion each muffin cup with batter.
- Recipe is dairy free and refined sugar free as written, but can be made with dairy and sugar with no other modifications.
