Gluten-free lemon poppy seed muffins are light and fluffy with bright citrus flavor! Poppyseeds add little dots of texture and lemon icing boosts the tart lemon flavor!
5 from 2 votes
Prep Time 20mins
Cook Time 25mins
Total Time 45mins
1 ½cupGluten-free Flour Blend, with Xanthan gum or binder, like Bob's Red Mill 1:1, Cup4Cup, or Pamela's Artisan Blend
¼teaspoon Baking Soda
2TablespoonsFresh Lemon Juicefrom 1-2 lemons
1 ¼cupPowdered Sugar
1 ½TablespoonsLemon Juice
Preheat oven to 350°F. Grease or line muffin tins with cupcake liners.
Whisk together the dry ingredients.
In a medium bowl, cream together the butter and sugar.
Mix in the eggs, milk, sour cream.
Then add the lemon juice, zest, and poppy seeds. Stir until combined.
Blend in the dry ingredients. Don't overmix, stir until just combined.
Fill muffin tins with batter. Bake at 350°F 24-29 minutes, until lightly browned and a toothpick comes out clean.
When muffins are completely cool, make the icing. Combine icing ingredients. Add a tiny amount of milk at a time until the desired consistency is reached. Keep icing thick for defined criss-cross lines*, thinner icing will be more glaze-like.
For thick icing, scoop the icing into a piping or plastic bag and pipe lines over the muffins.For thinner icing, use a spoon to drizzle the icing over the muffins. Allow icing to set.
*Thick icing for criss-cross lines should still be thin enough to drizzle from the whisk. When drizzled on top of itself in a bowl, the lines should not immediately disappear, but rather fade after a few seconds.