Lemon Poppyseed Muffins (Dairy Free & Gluten Free)

Craving lemon poppyseed muffins? These muffins are tasty! Fantastic for breakfast with your morning coffee, and for a snack! The flavors of almond, lemon, poppyseed, and sugar meld together to create this absolute flavor bomb of a muffin!

Ingredients:

• Fresh whole lemons
• Poppyseeds
• Dairy-free yogurt (recommend So Delicious)
• Eggs
• Gluten-free flour (recommend Cup for Cup)
• Sugar
• Baking powder
• Salt
• Baking soda
• Almond extract
• Dairy-free butter (recommend Country Crock plant butter with avocado oil)

Tips for Making Lemon Poppyseed Muffins:

• Turbinado Sugar is the best for achieving a crisp light crust of sugar on top of the muffins.
• Be generous when using the turbinado sugar to sprinkle on top of the muffins. You may think you’re putting to much sugar at first, but the muffins will rise and create a dome causing the sugar to spread.
• When pouring or scooping batter into the muffin tin, level off each muffin and keep them even in size. This will help the muffins cook more evenly in the oven and create a round shape on top. Lightly wet your fingers with cold water to level them off.
• Use a scale to weigh out your ingredients. Gluten-free baking can be tricky, but if you follow the weight when referenced in the recipe, the Lemon Poppyseed Muffins will turn out fantastic!
• Before squeezing the lemons, roll them on the counter with the palm of your hand to break up the juices inside. Not only will this make them easier to squeeze, but you will also yield more juice from one lemon.

Instructions:

1. Preheat the Oven to 350°
2. In a large mixing bowl add poppyseeds, sugar, flour, baking soda, salt, baking powder, and zest from lemons. Stir until mixed evenly. Set aside.
3. In a medium-sized mixing bowl add eggs, almond extract, butter, and lemon juice. Then whisk it all together. Once whisked, make a well in the middle of the dry ingredients and pour the liquid batter into the middle. Stir altogether just until well combined, don’t over-stir. It may be clumpy.
4. Place muffin liners in a 12-cup muffin pan or grease your muffin pan with cooking spray. Tip: Silicon muffin liners that are reusable work great. They are easy to clean and you don’t have to worry about them sticking.
5. Pour or scoop the batter evenly into each cup. Then take your fingers get them wet with cold water and even out the tops.
6. Take the turbinado sugar, sprinkling it evenly over each muffin. Again don’t worry if it looks to be a lot the muffins will rise into a dome and it will spread out.
7. Place the muffin pan into the oven on the middle rack and bake for 20 mins or until a toothpick comes out clean in the middle. Remove from the oven and let cool for a minimum of 5 mins.
   • Remove the muffins from the pan and let them cool completely. Serve!!

Storing Muffins:

Place the cool Lemon Poppyseed Muffins in an airtight container. You can also freeze these muffins for a later date. It is easy to do and super convenient! I place them in a freezer bag. Lay them flat in the freezer so they don’t freeze together. This way if you want to take only one out at a time you can. You can also freeze them in a glass container or individually wrapped if you’d prefer. Unthaw them on the counter overnight or for 2-3 hours. Eat them within 5 months.