Gluten-Free Lemon Poppyseed Muffins with Fresh Lemon Glaze
Light and fluffy gluten-free muffins bursting with bright lemon flavour and delicate poppyseeds, perfect for spring brunches. Topped with a tangy lemon glaze that adds the perfect finishing touch to these tender, moist treats.
Ingredients
- 280g gluten-free all-purpose flour blend
- 1 tsp xanthan gum (omit if flour blend contains it)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 150g caster sugar
- 2 tbsp poppyseeds
- 2 large eggs, room temperature
- 120ml vegetable oil
- 180ml buttermilk, room temperature
- 2 tbsp fresh lemon juice
- Zest of 2 large lemons
- 1 tsp vanilla extract
- 100g icing sugar
- 1 tbsp fresh lemon juice for glaze
Instructions
Preheat oven to 180°C (160°C fan) and line a 12-cup muffin tin with paper cases.
In a large bowl, whisk together the gluten-free flour, xanthan gum, baking powder, baking soda, salt, caster sugar, and poppyseeds until well combined.
In a separate bowl, whisk together the eggs, vegetable oil, buttermilk, 2 tablespoons lemon juice, lemon zest, and vanilla extract.
Pour the wet ingredients into the dry ingredients and fold gently until just combined, being careful not to overmix.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Bake for 20-22 minutes until golden on top and a skewer inserted into the centre comes out clean.
Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
For the glaze, whisk together the icing sugar and 1 tablespoon lemon juice until smooth.
Drizzle the lemon glaze over the cooled muffins and allow to set for 10 minutes before serving.
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