I love, love, love these muffins.
Happily Sadly, no one else in my family likes them, so I have to eat them all myself bring them to the office to share. These are delicious. The big tip I have is to find a shop where you can buy poppy seeds for an affordable price, otherwise this is a total luxury. Amazon has some reasonably priced poppy seeds as a part of their add-on program, if you’re buying $25 worth of items from them.
This is a delicious gfcf, gluten free, family-friendly recipe! It can also be (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, top 8 allergen free, and vegan/vegetarian recipe.
- 3/4 cup gluten-free flour (millet or brown rice)
- 1/2 cup starch (white rice flour, arrowroot starch, or corn starch)
- 1 tsp xanthan gum
- 1 tsp baking powder
- 2 TBS poppy seeds
- 1 TBS chia seeds (optional)
- 1 TBS grated lemon zest
- 1 tsp lemon juice
- 1/2 tsp salt
- 2 sticks butter, softened (or dairy-free margarine)
- 3/4 cup sugar
- 2 large eggs (or equivalent substitute)
- 1 1/2 cups confectioner’s sugar (this usually contains corn)
- 1 tsp grated lemon zest
- 3 TBS lemon juice
Preheat oven to 375F.
Line a 12-cup muffin tin with cupcake liners.
Whisk together flour & starch, xanthan gum, baking powder, salt, lemon zest, and salt in a bowl. Whisk in poppy seeds and chia seeds (if using).
In a stand mixer, cream the butter and sugar until light and fluffy. Beat in eggs one at a time. Change the mixer speed to low, then slowly add the flour mixture until they are just combined.
Using a cookie scoop or ice cream scoop, fill each cupcake liner with batter, then bake 18-22 minutes, until golden brown and a toothpick comes out clean.
Allow the muffins to cool. Once they’re cool, make the glaze. Combine lemon juice, confectioner’s sugar, and zest. Whisk together. If it’s thin, add a tablespoon at a time of confectioner’s sugar until no longer thin.
Glaze muffins, then eat. Yum!
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