Lemon Poppyseed Muffins (GF Option)

Summer Muffin Love!

Summer is here and that means it is everything Lemon… and these Lemon Poppyseed Muffins SCREAM Summer!  They are tender, busting with lemon goodness and drizzled with a sweet glaze making each bite extra yummy.

Hello Crumb Topping!

Any good muffin in my world has a crumb topping and these muffins are no different.  I added in extra poppyseeds and lemon to make this crumb topping that much better.  

I know some peeps are not into poppyseeds… you can leave them out all together or just out the crumb topping.  I love the extra bit of texture they add, and I also love the bit of color as well.

Gluten or Not… So Good!

For my Gluten Free peeps I just replaced the regular flour with this 1:1 Gluten Free Flour and the results were AMAZING!  Literally no-one knew they were gluten free.  Sometimes gluten free can mean dry, but not these muffins.  

When choosing a GF Flour I prefer ones that already have xanthum gum added to it so I don’t have to worry about it.  Also I like a 1:1 flour option … I am not that good at math so if I can keep conversions out of the kitchen I am always down for that.  

If Bob’s Red Mill is not your favorite use whatever brand you prefer… there are so many good options out there these days.  

Get to Baking!

Chelle Chelle

12 bakery style muffins

Lemon Poppyseed Muffins (GF Option)

Lemon Poppyseed Muffins are light, airy and bursting with lemony goodness in each bite, making these a go to muffin all summer (or year) long!!

15 minPrep Time

15 minCook Time

25 minTotal Time

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Ingredients

Muffins

2 cups flour (all purpose or GF Flour )

2 tablespoons lemon zest

2 tablespoons poppy seeds

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup maple syrup

3/4 cup greek yogurt (or sour cream)

1/2 cup vegetable oil (or coconut oil)

2 eggs

1 tablespoon lemon juice

1 tablespoon vanilla extract

Crumb Topping

1/2 cup flour (all purpose or GF Flour )

1/2 cup sugar (white or brown or a combo)

1/4 cup butter, melted

1 teaspoon poppy seeds

1 teaspoon lemon juice

Lemon Glaze (optional)

1/2 cup powder sugar

1 tablespoon lemon juice

Directions

Preheat oven to 375

Place 12 liners in alternating wells of 2 muffin tins, set aside

In a large bowl combine together flour, lemon zest, poppy seeds, baking powder, baking soda and salt

In medium bowl whisk together maple syrup, yogurt, eggs, lemon juice and vanilla extract until well combined

Pour wet ingredients into flour mixture and stir until just combined

Fill each muffin tin 3/4 of the way full

In a small bowl combine all the crumb topping ingredients until it resembles course sand

Evenly sprinkle over each muffin

Bake for 15-17 minutes, or until the top is slightly browned and they just cooked through

Remove from oven and let cool for 5-10 minutes

While muffins are cooling in a small bowl whisk together the glaze ingredients until smooth

Once muffins have cooled a bit drizzle over each muffin - I like to use a fork to help prevent clumps of glaze

ENJOY!!

7.8.1.2

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