Gluten-Free Lemon Poppy Seed Muffins
GF Lemon Poppy Seed Muffins are super fresh, moist, and delicious. They taste very lemony, and they're topped with a perfect lemon icing. Perfect for breakfast, as a snack, or tea-time.
Ingredients
- 1 1/4 cup brown rice flour
- 1/2 cup corn starch
- 1/4 cup potato starch
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Poppy seeds
- 3/4 cup granulated sugar
- 2 eggs, room temperature
- 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.
Notes
Store the muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.