Lemon Poppy Seed Muffins

If I only baked for myself, I think everything would be chocolate all the time. Chocolate cookies, chocolate cake, chocolate muffins, chocolate everything. But every now and then, I like to make things I know others will enjoy, even if it’s not normally at the top of my list.

I was in the mood to make muffins, and knowing I was making chocolate cookies later in the week (stay tuned for that post), I decided to go with Lemon Poppy Seed for the muffins–one of my mom’s favorite.

I found this recipe online and then tweaked a few things based on what I had in the house or our personal preferences for GF flour and milk.

Ingredients:

For the Muffins:

• 2 cups gluten free all-purpose flour with xanthan gum
• 1 tbsp. poppy seeds
• 2 tsp. baking powder
• 1/4 tsp. baking soda
• 1/2 tsp. salt
• 2/3 cup granulated sugar
• 2 large eggs, room temperature
• Zest from 1 medium lemon
• Juice from 1 medium lemon
• 1/3 cup olive oil
• 1/2 cup milk

For the Glaze:

• 1/2 cup powdered sugar
• 2 tsp. fresh lemon juice (about 1/2 a medium lemon)
• Zest from 1/2 a medium lemon

Instructions:

To Make the Muffins:

1. Preheat the oven to 400 degrees and line a 12-cup muffin tin with paper liners or spray with non-stick spray.
2. In a large bowl, whisk together the gluten free flour, poppy seeds, baking powder, baking soda, salt, granulated sugar, and lemon zest. Set aside.
3. In a medium bowl, whisk together the eggs, fresh lemon juice, olive oil, and milk until completely combined.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Transfer the batter to the 12 muffin cups, they will be almost filled.
5. Bake at 400 degrees for 14-15 minutes or until done. Do not over-bake. When done, remove from the baking pan immediately and cool completely on a wire rack. Cool before adding the glaze.

To make the glaze:

1. Add the powdered sugar, fresh lemon juice, and lemon zest to a small bowl. Stir together until smooth. Drizzle over cooled muffins or use a spoon to cover the tops like a glaze.

This recipe came together quickly and they mean it when they say 14-15 minutes and not a minute more! So keep an eye on those muffins. I did a toothpick test too to be sure, but the timing was perfect.