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!
I suppose this is the appropriate time to ask: if it’s a JUMBO gluten free lemon poppyseed muffin, do you use a fork??? Or do you just dive right in? Inquiring minds want to know.
I actually don’t think there’s a wrong answer. I mean, when they’re this good … could there really be a wrong answer?
Sunshine in a muffin cup, that’s what I love to call any kind of lemon muffin. It cheers you up on a cloudy day, a winter day, a sad day, a regular day … a jumbo version is just cheerier. So fork or no, dive in. That’s what I say.
Why wait for breakfast? At least that’s what I say!
2 cups gfJules™ Gluten Free All Purpose Flour
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2 Tbs. poppy seeds
2/3 cup granulated sugar
1 Tbs. lemon zest
3/4 cup sour cream (dairy or non-dairy or plain yogurt – coconut, almond, soy, etc.)
2 eggs (or substitute)
1 tsp. pure vanilla extract
1/2 cup butter or vegan alternative (Earth Balance® Buttery Sticks)
3 Tbs. lemon juice
2 Tbs. milk (dairy or non-dairy)
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.
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