Lemon Poppy Seed Muffins (Gluten Free) - The Loopy Whisk

Name: Lemon Poppy Seed Muffins (Gluten Free) - The Loopy Whisk
Ingredients: 2 1/3 cups (280 g) gluten free flour blend ((Note 1)); 3/4 cup + 1 tbsp (80 g) almond flour; 3/4 cup (150 g) caster/superfine sugar; 2 tsp baking powder; 1 tsp baking soda; 1 tsp xanthan gum ((omit if your gluten free flour blend already contains xanthan gum or if using regular flour)); 1/2 tsp salt; zest of 2 lemons; 2 - 3 tbsp poppy seeds; 1 stick + 1 tbsp (130 g) softened unsalted butter; 1/2 cup + 1 1/2 tbsp (140 mL) milk, can be cold or room temperature; 1/2 cup + 1 1/2 tbsp (140 g) plain yogurt, can be cold or room temperature; 2 US large/UK medium eggs, can be cold or room temperature; 4 tbsp lemon juice; 1 cup (120 g) powdered/icing sugar, sifted; ~3 tbsp lemon juice; poppy seeds, for sprinkling

"You will LOVE these lemon poppy seed muffins, with their fluffy interior, the gorgeous tall bakery-style muffin top and the tangy lemon icing...."

INGREDIENTS

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2 1/3 cups (280 g) gluten free flour blend ((Note 1))

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3/4 cup + 1 tbsp (80 g) almond flour

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3/4 cup (150 g) caster/superfine sugar

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2 tsp baking powder

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1 tsp baking soda

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1 tsp xanthan gum ((omit if your gluten free flour blend already contains xanthan gum or if using regular flour))

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1/2 tsp salt

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zest of 2 lemons

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2 - 3 tbsp poppy seeds

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1 stick + 1 tbsp (130 g) softened unsalted butter

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1/2 cup + 1 1/2 tbsp (140 mL) milk, can be cold or room temperature

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1/2 cup + 1 1/2 tbsp (140 g) plain yogurt, can be cold or room temperature

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2 US large/UK medium eggs, can be cold or room temperature

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4 tbsp lemon juice

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1 cup (120 g) powdered/icing sugar, sifted

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~3 tbsp lemon juice

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poppy seeds, for sprinkling

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