Gluten-Free Lemon-Poppy Seed Muffins with Lemon Glaze

Name: Gluten-Free Lemon-Poppy Seed Muffins with Lemon Glaze
Total time: 45 min
Ingredients: 2 cups gluten-free all-purpose flour; 1 tsp. xanthan gum; 1 tsp. gluten-free baking powder; 1⁄2 tsp. baking soda; 1⁄2 tsp. salt; 3⁄4 cup turbinado sugar; 1 Tbsp. grated lemon zest; 2 Tbsp. poppy seeds; 5 Tbsp. lemon juice, divided; 1⁄2 cup unsalted butter, at room temperature; 1 cup sour cream; 2 extra-large eggs, beaten; 1 cup confectioners’ sugar, sifted; 2 Tbsp. fresh lemon juice

Shop Ingredients

These decadent Lemon Poppy Seed Muffins are dressed in a lemony-sweet glaze, but don’t contain any gluten.

Serves: 12Hands-on: 15 minutesTotal: 45 minutesDifficulty: Easy

Serves: 12

Ingredients

2 cups gluten-free all-purpose flour
1 tsp. xanthan gum
1 tsp. gluten-free baking powder
1⁄2 tsp. baking soda
1⁄2 tsp. salt
3⁄4 cup turbinado sugar
1 Tbsp. grated lemon zest
2 Tbsp. poppy seeds
5 Tbsp. lemon juice, divided
1⁄2 cup unsalted butter, at room temperature
1 cup sour cream
2 extra-large eggs, beaten
1 cup confectioners’ sugar, sifted
2 Tbsp. fresh lemon juice

Directions

Step 1
Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners; set aside.
Step 2
In a medium bowl, mix together flour, xanthan gum, baking powder, baking soda, salt, sugar, lemon zest, and poppy seeds.
Step 3
Add butter, sour cream, 3 tablespoons lemon juice, and eggs, beating well to combine.
Step 4
Fill muffin cups about 3⁄4 full. Place muffin tin in center of preheated oven. Bake 22 to 24 minutes or until a toothpick or tine of fork inserted into center of a muffin comes out clean.
Step 5
In a small bowl add confectioners’ sugar and 1 1⁄2 tablespoons lemon juice. Stir to combine and gradually add in remaining lemon juice. Use a spoon to drizzle glaze over muffins.