These lemon muffins were an experiment for the cookbook I’m working on. I’ve always loved lemon anything . . . lemon cake, lemon bread, lemon meringue pie . . . be still my heart!!!!!! So lemon poppyseed muffins were sure to be a hit.
The gluten-free version is a bit dense. They are good, but they should be eaten the first day. If you do want to save them for future, freeze the extras and warm them in the microwave. You can make a regular version by using regular all-purpose flour and eliminating the xanthan gum.
The secret is the lemonade concentrate — super easy and so very lemony. Bring these to your next brunch or just make them for a decadent breakfast treat to enjoy at home!!
The trick to the perfectly rounded muffin tops is to use an ice-cream scoop with the trigger handle. It makes perfect muffins every time!
- 2 cups gluten-free all purpose flour
- ¼ cup sugar
- 1 heaping tablespoon poppy seeds
- ½ tablespoon lemon zest (optional)
- 3 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon xanthan gum
- ½ cup milk + 2 tablespoons for glaze
- ½ cup lemonade concentrate, thawed
- ⅓ cup butter, melted
- 1 egg, slightly beaten
- 1 cup powdered sugar
- 2 teaspoons fresh lemon juice
- Preheat oven to 400 degrees. Line 12 muffin cups with liners.
- In a large mixing bowl, whisk together flour, sugar, poppy seeds, lemon zest, baking powder, salt and xanthan gum.
- Add the milk, lemonade concentrate, butter and egg. Beat until just combined.
- Spoon the batter into cupcake liners. Use all the batter between the 12 muffin cups; these don’t rise a lot so you want them full. Bake 25-30 minutes or until a toothpick inserted in the center of a muffin comes out clean. Cool on wire racks until just warm, 10-15 minutes.
- While the muffins cool, combine the powdered sugar, 2 tablespoons milk and lemon juice. While they’re still warm but not fragile, dip the tops of the muffins in the glaze and return to the cooling rack.
For more recipes, see my recipe index.