These gluten free Lemon and Poppy Seed Muffins with Frosting are the perfect cupcake/muffin hybrid and are moist and bursting with a fresh lemon zing, which is sweetened out by the frosting topping.
I recently found out the Nature’s Choice launched an online shop, so I was keen to try out the shopping experience and order some goodies for my baking.
I went with their Gluten Free Flour blend as well as their Almond Flour as I wanted to make a batch of Lemon Poppy Seed Muffins.
Why a Cupcake / Muffin Hybrid
There is a saying that a muffin is basically a cupcake without frosting, so I decided – ‘Why not add a fluffy lemon frosting to the traditional lemon and poppy seed muffin?”
The key to getting super moist gluten-free muffins is the addition of lemon juice and coconut oil, as well as to jumbo eggs, which bring enough fat into the batter to ensure it remains soft when baked.
Ok, time for the recipe!
Enjoy making these.
Cat
Lemon and Poppy Seed Muffins with Frosting
Lemon and Poppy Seed Muffins with Frosting
Equipment
- 2 bowls
- Whisk or Electric Beater
- Muffin Pan
- Muffin Cups
- Piping Bag + Nozzle
Ingredients
For lemon poppy seed muffins:
- 2 cups Natures Choice Gluten Free Flour
- 1 cup Natures Choice Almond Flour
- 140 g caster sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp xanthan gum
- Zest of 1 lemon
- 3 tbsp. poppy seeds
- 130 g coconut oil melted
- 1 cup milk or almond milk
- 2 jumbo eggs
- Juice of a lemon
For lemon frosting:
- 100 g butter
- Juice of 1 lemon
- 4 cups icing sugar
- 2 tbsp. milk
- poppy seeds for sprinkling
Instructions
- For lemon poppy seed muffins:
- Preheat the oven to 180 ºC and line muffin tin with muffin cases.
- Get 2 bowls ready
- In bowl one, whisk together the gluten free flour, almond flour, caster sugar, baking powder, baking soda, xanthan gum, lemon zest and poppy seeds.
- In bowl two, whisk together butter, milk, eggs and lemon juice, and add to the flour mixture.
- Whisk together until you get a thick, smooth batter with no flour clumps.
- Scoop the batter into the muffin cases, dividing it equally between 12
- Bake at 180 for about 18 - 20 min, or until risen, golden brown on top and an inserted toothpick comes out clean
- For Lemon Frosting
- Whisk room temperature butter until soft
- Then add the lemon juice and 2 cups of icing sugar
- Whisk until well combined, adding 1 tbsp. milk if needed
- Once the frosting is smooth, add another 2 cups of icing sugar and beat until smooth and lump free. Use another 1tbsp of milk if frosting is too stiff
- Add to a piping bag with a star tip and pipe over the muffins
- Sprinkle some poppy seeds to finish and you can add a lemon slice as a topping too if eating straight away
Next Recipe: Why not try Small Batch Almond Flour Blueberry Muffins
