Dairy Free Lemon Poppy Seed Muffins

Total time42 min

Prep time15 min

Cook time22 min

4.9

(23)

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Ingredients

12 servings

For the muffins

2 cups gluten free flour blend
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt
2 tbsp poppy seeds
¾ cup granulated sugar
2 large eggs
¾ cup milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's the most reliable milk swap and works in sauces, custards, and baked goods; for hot or acidic drinks, a barista-style soy milk resists curdling.
⅓ cup neutral oil (such as canola or light olive oil)
2 tbsp fresh lemon juice
1 tbsp lemon zest (from about 2 lemons)
1 tsp vanilla extract

For the glaze

1 cup powdered sugar, sifted
2 tbsp fresh lemon juice
1 tsp lemon zest (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease each cup well.
2
In a large bowl, whisk together the gluten free flour blend, baking powder, baking soda, salt, and poppy seeds until evenly combined.

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