Description
Delightful gluten-free muffins bursting with the zesty flavor of lemon and the crunch of poppy seeds.
Ingredients
Scale
- 2 eggs
- 3/4 cup dairy-free vanilla yogurt
- 1/2 cup honey
- 1/2 cup dairy-free butter (melted and cooled)
- 2 tbsp fresh lemon zest
- 2 tbsp fresh lemon juice
- 2 cups 1-to-1 gluten-free flour
- 2 tbsp poppy seeds
- 1 tbsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup powdered sugar (more or less depending on desired consistency)
Instructions
- Preheat your oven to 350ºF (175ºC) and line a 12-cup muffin pan with liners or use a silicone muffin pan.
- In a medium bowl, whisk together the eggs, vanilla yogurt, honey, melted dairy-free butter, lemon zest, and lemon juice until combined.
- 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 mix until just combined.
- Divide the batter among the muffin cups, filling each about 3/4 full.
- Bake for about 18 minutes or until lightly golden brown and a toothpick comes out clean.
- For optional lemon glaze, mix the remaining lemon juice and powdered sugar to desired consistency and drizzle over cooled muffins.
Notes
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. They can also be frozen for later enjoyment.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg