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Gluten-Free Lemon Poppy Seed Muffins
Gluten-Free Lemon Poppy Seed Muffins
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Prep Time:
20 minutes
Total Time:
50 minutes
Start your day right with a fresh, warm morning muffin straight from the oven.
Ingredients:
  • 1 1/3 cups from 1 box (16 oz) Betty Crocker™ Gluten Free All Purpose Rice Flour Blend
  • 2 tablespoons poppy seed
  • 1 1/2 teaspoons gluten-free baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon xanthan gum
  • 1/2 teaspoon salt
  • 2/3 cup granulated sugar
  • 1/2 cup butter, softened
  • 2 eggs
  • 2/3 cup gluten-free sour cream
  • 2 tablespoons grated lemon peel
  • 2 tablespoons fresh lemon juice
  • 1/2 cup powdered sugar
  • 1 to 2 tablespoons fresh lemon juice
Instructions:
  • Preheat the oven to 375°F for shiny aluminum pans or 350°F for dark nonstick pans. Place a paper baking cup in each of the 12 regular-size muffin cups, or grease the cups with shortening or cooking spray.
  • Combine flour blend, poppy seeds, baking powder, baking soda, xanthan gum, and salt in a medium bowl; set aside.
  • In a large bowl, cream together granulated sugar and softened butter until light and fluffy, about 3 minutes on medium speed. Add eggs one at a time, beating for 1 minute on medium speed after each addition. Mix in sour cream, lemon peel, and 2 tablespoons of lemon juice until smooth. Slowly incorporate the dry mixture until a thick dough forms. Divide the batter evenly among muffin cups and smooth the tops with damp fingers.
  • Bake the muffins for 20 to 24 minutes, or until a toothpick inserted in the center comes out clean. Cool for 5 minutes in the pan, then remove to a cooling rack. Mix powdered sugar and lemon juice in a small bowl until thin, then drizzle over the muffins.

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