The Pioneer Woman Tasty Kitchen
Profile Photo

Gluten-Free Lemon Poppy Seed Muffins

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

12
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

These muffins are bright with the flavors of lemon and vanilla shining through. They’re sunny and perfect for spring!

Ingredients

  • 1-¼ cup Milk (I Used 1%)
  • 2 Tablespoons Fresh Lemon Juice
  • 12 Tablespoons Butter, At Room Temperature
  • 1-¼ cup Sugar
  • 2 whole Large Eggs
  • 2 Tablespoons Lemon Zest (preferably From An Organic Lemon)
  • 1 Tablespoon Vanilla Extract
  • 3 cups Commercially Prepared All-purpose Gluten-free Flour Mix
  • 2 Tablespoons Poppy Seeds
  • 1 Tablespoon Baking Powder
  • ½ teaspoons Baking Soda
  • ½ teaspoons Salt

Preparation

1. Preheat oven to 375 F. Line two 12-count muffin trays with paper liners (recipe makes 1 1/2 to 2 dozen).

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). Set aside.

4. Whisk together the flour mix, poppy seeds, baking powder, baking soda, and salt in a separate large bowl.

5. Add the wet ingredients into 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 2/3 full and bake until a toothpick inserted in the center of a muffin comes out clean, about 18 to 20 minutes.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Dark Chocolate Dipped Cherry Chunk Protein Bites
Profile Photo by Krista Stryker in Special Dietary Needs
Sometimes you just need something healthy and filling, yet chocolaty to...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 5 Level: Easy


Nutella Pain Brioche Braid
Profile Photo by sugarlovespices in Special Dietary Needs
A marvelous soft pain brioche that will make your kitchen smell...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Intermediate


Maple-Chia Overnight Oatmeal with Almond Butter
Profile Photo by Phoebe Lapine in Breakfast, Special Dietary Needs
A make-ahead breakfast oatmeal with almond butter, maple syrup and chia...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy


Mexican Vegetable Soup
Profile Photo by Show Me the Yummy in Soups, Special Dietary Needs
A vegan, gluten-free soup packed with veggies and 24 grams of...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 10 Level: Easy


Paleo Kale Breakfast Cookies
Profile Photo by Taylor Kiser in Special Dietary Needs
These Paleo breakfast cookies are made in the food processor for...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy