Ingredients
Units
Scale
- 125 g (14 tbsp) unsalted butter- room temperature
- 175 g (1 cup) sugar (we use sucanat)
- zest of 2–3 large lemons- about 8-12 g or 2-3tbsp (we use 3 large lemons)
- 30 g (1.5 tbsp) honey
- 30 g (3 tbsp) neutral cooking oil (we use avocado oil)
- 3 large eggs- about 155 g
- 2 g (1/4 tsp) fine grain salt
- 10 g (1 tbsp) vanilla extract
- 125 g (1/2 cup) sour cream (or substitute with yogurt)
- 310 g (2 1/4 cup) gluten free pastry flour (see recipe & note below)
- 10 g (1 tbsp) baking powder
- 3 g (1/2 tsp) baking soda
- 22 g (3 tbsp) poppy seeds
GLAZE:
- 1/4 cup powdered sugar (we use maple sugar)
- 1 tbsp lemon juice
GLUTEN FREE PASTRY FLOUR:
- 182 g superfine white rice flour
- 47 g potato starch
- 31 g tapioca starch
- 31 g non fat dry milk powder
- 19 g arrowroot starch
Instructions
- Preheat oven to 425F / 220C
- Line a 12 muffin tin with 10 paper baking cups (fill the 2 empty ones 1/2 way with water)
- In a bowl, add pastry flour, baking powder, baking soda, salt & poppy seeds & whisk until well combined.
- In the bowl of a stand mixer, cream butter on low until lump free
- Add sugar & lemon zest, mix until smooth
- Add honey & avocado oil, mix until well combined
- Add one egg at a time, mixing well after each addition
- Add vanilla & sour cream, and mix until well combined
- Fold dry ingredients into wet ingredients until well combined & portion evenly to fill 10 muffin cups.
- Bake for 15 minutes, remove from oven and place muffins on a cooling rack.
- While muffins cool, mix powdered sugar & lemon juice until well combined & smooth.
- Brush glaze onto muffins with a pastry brush.
- Once glaze is set (it will be dry to the touch) your muffins are ready for enjoyment :)
Notes
regular all purpose flour can be substituted by using 291 g (2 1/3 cup) flour & 19 g (2 tbsp) arrowroot starch
- Prep Time: 15 minutes
- Cook Time: 15 minutes