Gluten-Free Lemon Poppy Seed Muffins
Prep time: 
Cook time: 
Total time: 
Yield: About 1½ to 2 dozen muffins
 
Ingredients
  • 1¼ cups (300 ml) milk (I used 1%)
  • 2 tablespoons fresh lemon juice
  • 12 tablespoons (175 g) butter, at room temperature
  • 1¼ cups (250 g) sugar
  • 2 large eggs
  • 2 tablespoons lemon zest (preferably from an organic lemon)
  • 1 tablespoon vanilla extract
  • 3 cups (480 g) all-purpose gluten-free flour mix (I used King Arthur Flour)
  • 2 tablespoons poppy seeds
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
Instructions
  1. Preheat oven to 375F; line 2 muffin trays with paper liners.
  2. Add the milk to a small bowl and pour the lemon juice over it; let it sit for 2 minutes without moving the bowl or stirring the milk.
  3. Cream together the butter and sugar in a large bowl, and then cream in the eggs until light and fluffy. Beat in the lemon zest, vanilla, and milk/lemon juice mixture (which will be curdled).
  4. Whisk together the flour, poppy seeds, baking powder, baking soda, and salt in a separate large bowl.
  5. Add the wet ingredients to the dry all at once and gently stir with a wooden spoon until just combined, being careful not to over-mix.
  6. Fill each muffin well about ⅔ full and bake until a toothpick inserted inside comes out clean, about 18 to 20 minutes.
Recipe by An Edible Mosaic™ at https://www.anediblemosaic.com/gluten-free-lemon-poppy-seed-muffins/