Ever since starting my gluten-free journey, I’ve dived into this world of new recipes to find delicious meals and treats to make. At first, I was really nervous about switching my diet, but learning new recipes and seeing the endless amount of gluten-free options and creations out there, made me a lot less weary. I didn’t want to give up enjoying some of my favorite things entirely, you know? One of my favorite websites, A Dash of Megnut, has so many delicious options that cater to different diets and lifestyles. I’m a huge fan of lemon poppyseed-flavored pastries, and when I came across the lemon poppyseed muffin recipe on the site, I just had to try it. I make these all of the time now, they’re so delicious!
Our Frenshe fam has been asking for some of my favorite recipes, and this one is definitely holding a top spot right now. So, if you need a little treat, consider trying these delicious muffins! Oh, and did I mention they’re also vegan!? Yes, gluten-free, vegan, and so so good. I highly recommend checking out A Dash of Megnut the next time you need some inspo in the kitchen. Below, you’ll find their lemon poppyseed muffin recipe that I just can’t get enough of! Enjoy.
(P.S. follow them on Instagram here for more inspiration!)
Ingredients:
Muffins:
- 2/3 cup granulated sugar
- zest of 2 lemons
- 3 cupe gluten-free flour blend
- 1 1/12 tsp baking powder
- 1 1/2 tsp baking soda
- 1tsp salt
- 2 tbsp poppy seeds
- 6 tbsp fresh lemon juice
- 1 3/4 cup almond milk (or dairy-free alternative)
- 1 tbsp apple cider vinegar
- 1/2 cup vegetable oil
- 1 tsp vanilla
Glaze:
- 3/4 cup powdered sugar
- 1 lemon (zested and juiced)
Directions:
- Start by combining your granulated sugar and lemon zest, rubbing them together.
- Combine this lemon and sugar mix with your gluten-free flour, baking powder, baking soda, salt, and poppyseeds.
- Mix lemon juice, dairy-free milk option, apple cider vinegar, vegetable oil, and vanilla. Whisk to combine evenly.
- Pour your mixture of the above into your combination of gluten-free flour, baking powder, baking soda, salt, and poppyseed. Stir until combined.
- Spray your muffin tin or muffin paper cups with cooking spray, not baking spray. Baking spray is typically not gluten-free.
- Fill your muffin tin or paper cups with the prepared batter.
- Bake at 375 degrees Fahrenheit for 26-30 minutes.
- ENJOY!
