Description
Delightful and refreshing gluten-free muffins infused with zesty lemon and nutty poppy seeds, perfect for any occasion.
Ingredients
- 2 eggs
- 3/4 cup dairy-free vanilla yogurt
- 1/2 cup honey
- 1/2 cup dairy-free butter (melted and cooled)
- 2 tablespoons fresh lemon zest
- 2 tablespoons fresh lemon juice
- 2 cups 1-to-1 gluten-free flour
- 2 tablespoons poppy seeds
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup powdered sugar (more or less depending on desired consistency)
Instructions
- Preheat your oven to 350ºF (175ºC).
- Line a 12-cup muffin pan with liners.
- In a medium bowl, whisk together the eggs, dairy-free yogurt, honey, melted dairy-free butter, lemon zest, and lemon juice.
- In a large bowl, mix the gluten-free flour, poppy seeds, baking powder, baking soda, and salt.
- Add the dry mixture to the wet mixture and gently fold until just combined.
- Divide the batter among the muffin cups, filling each about three-quarters full.
- Bake for about 18 minutes, until golden brown and a toothpick inserted into the center comes out clean.
- For the optional lemon glaze, mix the remaining lemon juice with powdered sugar until desired consistency is achieved, then drizzle over the cooled muffins.
Notes
Store in an airtight container for up to three days or refrigerate for up to a week. These muffins freeze well for up to three months.