Directions
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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 gram), Baking Powder (2 1/2 teaspoon), Baking Soda (3/4 teaspoon), Fine Salt (1/2 teaspoon), and Poppy Seeds (22 gram), and whisk until well combined.
Step 4
In a bowl of a stand mixer, cream Unsalted Butter (14 tablespoon) on low until lump-free. Add Granulated Sugar (175 gram) and the zest of Lemon (1) until smooth. Add Honey (30 gram), and Neutral Oil (30 gram), mix until well combined.
Step 5
Add one Large Egg (3), at a time, mixing well after each addition. Add Vanilla Extract (2 1/2 teaspoon) and Sour Cream (125 gram), 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 7
While muffins cool, mix Powdered Confectioners Sugar (1/4 cup), 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.
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