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It’s hard to say if folks would love gluten free lemon poppyseed muffins as much without the poppy seeds — they just seem to go hand-in-hand. There’s something about those little flecks and tiny crunches of seeds that makes these muffins extra special. Of course, that’s not to underplay the main reason these gems are hard to resist: the unique sweet-tart lemon zing that makes you want to savor every last moist, soft, yummy bite.
These tangy treasures always make me smile, even on cloudy days. They’re just so bright and cheerful; they almost make me want to get out of bed on a Saturday (… almost!). And baking them as jumbo muffins means I’m not as tempted to sneak a second muffin, which makes me feel a bit better about my breakfast habits.
I hope you enjoy this jumbo gluten free lemon poppyseed muffin recipe as much as my family does — it’s something special everyone seems to love!
Preheat oven to 400ºF.
Bring all ingredients to room temperature and gently melt the butter. Line large muffin tins with papers or lightly oil and flour with more gfJules Flour.
Whisk together gfJules Flour, baking powder, baking soda, salt and poppy seeds, then set aside.
Pour measured sugar into a small bowl and zest lemon over the sugar, then work it into the sugar by rubbing together with your fingers. Pour lemon-sugar into dry ingredients bowl and whisk.
In a large mixing bowl, combine sour cream, eggs, vanilla extract, melted butter, lemon juice and milk. Slowly stir in dry ingredients, mixing only until blended.
Spoon batter into the prepared muffin tins.
Bake for 23-25 minutes (less for regular muffins) or until an inserted toothpick comes out dry or with crumbs and the muffins are lightly browning on top. Remove to cool on a wire rack.
Makes 6 jumbo muffins; 12 regular muffins.