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Lemon Poppy Seed Muffins

14 INGREDIENTS • 9 STEPS • 30MINS

Lemon Poppy Seed Muffins

Recipe

3.7

3 ratings
This muffin changed my life. A pretty big statement for a baked good, but it is true. As I sit here and type this now, the gravity of it is really starting to set in.
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This muffin changed my life. A pretty big statement for a baked good, but it is true. As I sit here and type this now, the gravity of it is really starting to set in.
author_avatar
Ful-Filled
Ful-filled is a place where my hubby and I are chronicling our journey ... where we share our passion for real food, true health, and living life ...
http://www.ful-filled.com

30MINS

Total Time

$2.35

Cost Per Serving

Ingredients

Servings
6
us / metric
Unsalted Butter
195 g
Unsalted Butter
Granulated Sugar
175 g
Granulated Sugar
Lemon
1
Lemon, zested, juiced
2 tsp of zest, 1 tbsp of juice
Honey
1 1/3 Tbsp
Honey
Neutral Oil
30 g
Neutral Oil
Large Egg
3
Large Eggs
Fine Salt
1/2 tsp
Fine Salt
Vanilla Extract
2 tsp
Vanilla Extract
Sour Cream
125 g
Sour Cream
or Yogurt
Gluten-Free Pastry Flour
310 g
Gluten-Free Pastry Flour
Baking Powder
2 tsp
Baking Powder
Baking Soda
1/2 tsp
Baking Soda
Poppy Seeds
2 1/2 Tbsp
Poppy Seeds
Powdered Confectioners Sugar
4 Tbsp
Powdered Confectioners Sugar

Nutrition Per Serving

VIEW ALL
Calories
725
Fat
39.5 g
Protein
10.1 g
Carbs
84.9 g
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author_avatar
Ful-Filled
Ful-filled is a place where my hubby and I are chronicling our journey ... where we share our passion for real food, true health, and living life ...
http://www.ful-filled.com

Cooking Instructions

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step 1
Preheat oven to 425 degrees F (220 degrees C).
step 2
Line a 12 muffin tin with 10 paper baking cups.
step 3
In a bowl, add Gluten-Free Pastry Flour (310 g), Baking Powder (2 tsp), Baking Soda (1/2 tsp), Fine Salt (1/2 tsp), and Poppy Seeds (2 1/2 Tbsp), and whisk until well combined.
step 3 In a bowl, add Gluten-Free Pastry Flour (310 g), Baking Powder (2 tsp), Baking Soda (1/2 tsp), Fine Salt (1/2 tsp), and Poppy Seeds (2 1/2 Tbsp), and whisk until well combined.
step 4
In a bowl of a stand mixer, cream Unsalted Butter (195 g) on low until lump-free. Add Granulated Sugar (175 g) and the zest of Lemon (1) until smooth. Add Honey (1 1/3 Tbsp), and Neutral Oil (30 g), mix until well combined.
step 4 In a bowl of a stand mixer, cream Unsalted Butter (195 g) on low until lump-free. Add Granulated Sugar (175 g) and the zest of Lemon (1) until smooth. Add Honey (1 1/3 Tbsp), and Neutral Oil (30 g), mix until well combined.
step 5
Add one Large Eggs (3), at a time, mixing well after each addition. Add Vanilla Extract (2 tsp) and Sour Cream (125 g), and mix until well combined.
step 5 Add one Large Eggs (3), at a time, mixing well after each addition. Add Vanilla Extract (2 tsp) and Sour Cream (125 g), and mix until well combined.
step 6
Fold dry ingredients into wet ingredients until well combined and portion evenly to fill 10 muffin cups. Bake for 15 minutes, remove from oven and place muffins on a cooling rack.
step 6 Fold dry ingredients into wet ingredients until well combined and portion evenly to fill 10 muffin cups. Bake for 15 minutes, remove from oven and place muffins on a cooling rack.
step 7
While muffins cool, mix Powdered Confectioners Sugar (4 Tbsp), and 1 tbsp of the reserved Lemon Juice until well combined and smooth.
step 8
Brush glaze onto muffins with a pastry brush. Once glaze is set, your muffins are ready.
step 8 Brush glaze onto muffins with a pastry brush. Once glaze is set, your muffins are ready.
step 9
Serve and enjoy!
step 9 Serve and enjoy!
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