Gluten-Free Lemon Poppy Seeds Muffins are super fresh, moist, and delicious. They taste very lemony and they’re topped with a perfect lemon icing.
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About this recipe
Gluten-Free Lemon Poppy Seeds Muffins are made with fresh lemons. They’re very moist and super lemony!!
They’re topped with lemon icing, but they’re also delicious just as they are. Very easy to make!! and perfect for tea time or as a snack.
If you are a lemon lover I leave you this recipe to an amazing lemon bars https://almondyes.com/lemon-bars-graham-crackers-gluten-free/ that are super fresh an easy to make.
Ingredients
- Flours: we used in this recipe brown rice flour, corn starch, and potato starch.
- Sugar: granulated sugar.
- Baking powder and baking soda: leaving agents.
- Salt: enhances flavors.
- Eggs: room temperature eggs are better.
- Milk: whole milk.
- Oil: I used sunflower oil but coconut or canola oil should work well.
- Lemon: fresh lemon juice and zest.
Instructions
Preheat the oven to 350°F (180°C).
Line 10 muffin cups with liners or lightly grease them.
Whisk brown rice flour, corn starch, potato starch, baking powder, baking soda, salt, and poppy seeds in a medium bowl.
Beat the eggs, oil sugar, and lemon zest in a large bowl. Add the milk and the lemon juice and mix well. Add the flour mixture and mix until incorporated well.
Pour the mixture into the prepared pans. Fill the muffins 3/4 full, dividing as evenly as possible.
Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
Let cool before removing.
For the lemon icing:
Squeeze half a lemon.
In a medium bowl mix sugar with two tablespoons of lemon juice. Mix and add more tablespoons of juice, little by little, and integrate it until you get the desired consistency. The frosting should not be too runny.
When the muffins are completely cold, spread the icing on the top. Finish with poppy seeds.
Storing
Store the muffins in an air-tight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Also, you can freeze them in an airtight container or freezer bag for up to 3 months. To reheat frozen muffins, microwave for about 20 seconds or bake for 5-10 minutes in a medium oven (350°).
Gluten-Free Lemon Poppy Seeds Muffins
Ingredients
- 1 1/4 cup brown rice flour
- 1/2 cup corn starch
- 1/4 cup potato starch
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Poppy seeds
- 3/4 cup granulated sugar
- 2 eggs
- 1/2 cup vegetable oil
- 2 lemon zest
- 1/2 cup milk
- 1/4 cup lemon juice
For the lemon icing
- 1 1/2 cup powdered sugar
- 1/2 lemon juice
Instructions
- Preheat the oven to 350°F (180°C).
- Line 10 muffin cups with liners or lightly grease them.
- Whisk brown rice flour, corn starch, potato starch, baking powder, baking soda, salt, and poppy seeds in a medium bowl.
- Beat the eggs, oil, sugar, and lemon zest in a large bowl. Add the milk and the lemon juice and mix. Add the flour mixture and mix until incorporated well.
- Pour the mixture into the prepared pans. Fill the muffins 3/4 full, dividing as evenly as possible.
- Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
- Let cool before removing.
For the lemon icing
- Squeeze half a lemon.
- In a medium bowl mix sugar with two tablespoons of lemon juice. Mix and add more tablespoons of juice, little by little, and integrate it until you get the desired consistency. The frosting should not be too runny.
- When the muffins are completely cold, spread the icing on the top. Finish with poppy seed.
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