Lemon Poppy Seed Muffins

Fresh and tangy muffins, perfect for a snack break!
  • Prep time 15 mins
  • Cook time 20 mins
  • Yields 9–10

Tested by BT!

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  • Recipe Attribution Marg McKenzie

Ingredients

  • 5 Tbsp (1/4 cup + 1 Tbsp) butter at room temperature
  • 1 cup white sugar
  • 2 eggs
  • 1-3/4 cup gluten-free flour (equal parts soy flour, rice flour and tapioca starch)
  • 1 tsp baking powder
  • 2 Tbsp grated lemon zest
  • 1/4 cup poppy seeds
  • 1/2 cup milk
  • LEMON SYRUP
  • 1/4 cup white sugar
  • 1/4 cup lemon juice

Equipment

  • measuring cups and spoons
  • fine grater
  • bowl
  • wooden spoon
  • muffin cups
  • toothpick
  • pastry brush

Directions

  1. Preheat oven to 350° F.
  2. Cream butter and sugar.
  3. Add eggs and beat well.
  4. Add dry ingredients with milk and poppy seeds. Mix just until blended.
  5. Scoop into muffin liners and bake for 20 minutes at 360° F.
  6. Combine the 1/4 cup sugar and 1/4 cup lemon juice to make a lemon syrup. Using a toothpick, poke small holes in baked muffins and brush on the lemon syrup. Cool in pans.

This recipe works very well by just substituting regular wheat flour for the 1-1/2 cups of gluten-free flour.

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