Ingredients
Method
- Line 18 muffin tins with paper liners. Preheat oven to 350°F (180°C).
- In a medium bowl, whisk together gluten-free flour, poppy seeds, baking powder, xanthan gum (if needed), and salt. Set aside.
- In a large bowl, combine sugar, sour cream, melted butter, eggs, and lemon juice. Mix well with a handheld mixer or spatula until fully combined.
- Fill each paper-lined muffin tin about ¾ full with the thick batter. Use a lightly greased ice cream scoop for even portions. Add coarse sugar on top if desired.
- Bake for 22-24 minutes, or until a toothpick inserted into the center comes out clean. Let muffins cool completely in the tins before removing.
- Glaze: In a small bowl, stir together powdered sugar and lemon juice until smooth. Drizzle generously over the cooled muffins.
Notes
- Use room temperature ingredients (sour cream, eggs, butter) for the best texture.
- Don't overmix the batter once the dry ingredients are added.
- Ensure your gluten-free flour blend contains xanthan gum, or add it if it doesn't.
- For a thicker glaze, reduce the lemon juice slightly. Allergens: Eggs, Milk, Soybeans. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Don't overmix the batter once the dry ingredients are added.
- Ensure your gluten-free flour blend contains xanthan gum, or add it if it doesn't.
- For a thicker glaze, reduce the lemon juice slightly. Allergens: Eggs, Milk, Soybeans. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.