Recipe Image

Servings:

Lemon Poppy Seed Muffins

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.

Total Time

30min

3.7

3 Ratings

Author: Ful-Filled

Servings:

Ingredients

•

3/4 cup

Unsalted Butter

•

3/4 cup

Granulated Sugar

•

Lemon , zested, juiced

•

1 1/3 Tbsp

Honey

•

1 oz

Neutral Oil

•

Farmhouse Eggs® Large Brown Eggs

•

1/2 tsp

Fine Salt

•

2 tsp

Vanilla Extract

•

1/2 cup

Sour Cream

or Yogurt

•

2 1/2 cups

Gluten-Free Pastry Flour

•

2 tsp

Baking Powder

•

1/2 tsp

Baking Soda

•

2 1/2 Tbsp

Poppy Seeds

•

4 Tbsp

Powdered Confectioners Sugar

Cooking Instructions

Preheat oven to 425 degrees F (220 degrees C).

Line a 12 muffin tin with 10 paper baking cups.

In a bowl, add Gluten-Free Pastry Flour (2 1/2 cups) , 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.

In a bowl of a stand mixer, cream Unsalted Butter (3/4 cup) on low until lump-free. Add Granulated Sugar (3/4 cup) and the zest of Lemon (1) until smooth. Add Honey (1 1/3 Tbsp) , and Neutral Oil (2 Tbsp) , mix until well combined.

Add one Farmhouse Eggs® Large Brown Eggs (3) , at a time, mixing well after each addition. Add Vanilla Extract (2 tsp) and Sour Cream (1/2 cup) , and mix until well combined.

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.

While muffins cool, mix Powdered Confectioners Sugar (4 Tbsp) , and 1 tbsp of the reserved Lemon Juice until well combined and smooth.

Brush glaze onto muffins with a pastry brush. Once glaze is set, your muffins are ready.

Serve and enjoy!

Nutrition Per Serving

CALORIES

725

FAT

39.5 g

PROTEIN

10.1 g

CARBS

84.9 g