Lemon Poppy Seed Muffins
These gluten free lemon poppy seed muffins are sweet and fragrant with lemon and balanced by crunchy poppy seeds scattered throughout. Oat flour and almond flour combine to create a sturdy yet tender crumb that's beautifully gluten free.
Ingredients
- 1 ½ cups oat flour (200 grams)
- ½ cup almond flour (40 grams)
- 2 teaspoons baking powder
- 4 teaspoons poppy seeds
- ¼ teaspoon fine sea salt
- ½ cup unsalted butter, at room temperature
- 1 teaspoon finely grated lemon zest
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- ½ cup plain yogurt
- ½ cup whole milk
Instructions
- Line 12-cup muffin tin with liners. In a medium bowl, whisk the flours, baking powder, poppyseeds, and salt.
- In a large bowl, rub the lemon zest into the sugar until it's fragrant. Then, using an electric mixer, cream the butter with the sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl and mix in the yogurt, then beat in the eggs one at a time.
- Using a rubber spatula, fold in the flour in 3 parts, alternating with the milk in 2 parts, until just combined. Take care not to overmix the batter.
- Preheat the oven to 375℉. Divide the batter evenly into the muffin tin and rest it while the oven heats. Then place the muffins in the oven and bake until a tester comes out clean, about 25-30 minutes. Cool muffins in the pan on a rack, then turn out onto a rack to cool completely.
Nutrition
Calories: 221kcalCarbohydrates: 22gProtein: 3gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 54mgSodium: 129mgPotassium: 85mgFiber: 1gSugar: 12gVitamin A: 296IUVitamin C: 0.01mgCalcium: 92mgIron: 1mg
Did you make this recipe?Let me know in the comments how it went!