Gluten-Free Lemon Poppy Seed Muffins

Ingredients

• 2 cups gluten-free all-purpose flour ( (I use Cup4Cup))
• 2 tbsp poppy seeds
• 2 tsp baking powder*
• 1 tsp xanthan gum ((unless your gluten-free flour blend already has it included))
• ¼ tsp salt
• 1 cup granulated sugar
• 1 cup full fat sour cream** (room temperature. Use Greek yogurt instead.)
• ¾ cup unsalted butter (melted but cooled to room temperature)
• 2 large eggs (room temperature)
• 2 tbsp fresh lemon juice
• 1 tbsp fresh lemon zest
• 2 tsp vanilla extract
• drop of yellow food coloring*** (optional)
• 1 cup powdered sugar
• 1 tbsp fresh lemon juice

Steps

1. 1

   Line 18 muffin tins with paper liners. Set aside for now.

2. 2

   Preheat oven to 350°F (180°C)

3. 3

   In a medium bowl, whisk together gluten-free flour, poppy seeds, baking powder, xanthan gum (if needed) and salt. Set aside for now.

4. 4

   In a large bowl, combine sugar, sour cream, melted butter, eggs, lemon juice, lemon zest and vanilla extract. Mix together well with a handheld mixer on low speed or mix by hand with a silicone spatula. Mix until fully combined.

5. 5

   Fill each paper-lined muffin tin until they are about ¾ full. There will be enough muffin batter for 18 muffins. Scooping Tip: This is a thick batter. To get perfectly round and even scoops into each paper liner, use an ice cream scoop (very lightly sprayed with non-stick baking oil) to scoop batter into each paper liner. Add coarse sugar on top if desired before baking.

6. 6

   Place muffins into the oven and bake for 22-24 minutes or until a toothpick inserted into the middle of the muffins comes out clean (without any wet raw batter left on the toothpick).

7. 7

   Let muffins cool completely before removing from muffin tins.

8. 8

   Glaze: Combine the powdered sugar and lemon juice in a small bowl and stir until smooth. Drizzle over cooled muffins.