Lemon and Poppy Seed Muffins with Frosting
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.
Servings 12
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