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My Favorite Gluten-Free Lemon Poppyseed Muffins

11.06.2020 — Ashley

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:

  1. Start by combining your granulated sugar and lemon zest, rubbing them together.
  2. Combine this lemon and sugar mix with your gluten-free flour, baking powder, baking soda, salt, and poppyseeds.
  3. Mix lemon juice, dairy-free milk option, apple cider vinegar, vegetable oil, and vanilla. Whisk to combine evenly.
  4. Pour your mixture of the above into your combination of gluten-free flour, baking powder, baking soda, salt, and poppyseed. Stir until combined.
  5. Spray your muffin tin or muffin paper cups with cooking spray, not baking spray. Baking spray is typically not gluten-free.
  6. Fill your muffin tin or paper cups with the prepared batter.
  7. Bake at 375 degrees Fahrenheit for 26-30 minutes.
  8. ENJOY!

 

 

Ashley