Gluten-Free Lemon Poppyseed Muffins

I never want my gluten-free friends to miss out on the baked-good joy — and these lemon poppy seed muffins are something everyone at the table will want to eat. They’re soft, tender, bright with real lemon, and topped with crunchy sugar.

GLUTEN-FREE LEMON POPPY SEED MUFFINS

Makes 12

½ cup butter, softened

¾ cup granulated sugar

¼ cup packed light brown sugar

Zest of 2 lemons

2 large eggs, room temperature

2¼ cups King Arthur Baking Company Gluten-Free Measure for Measure Flour

4 tsp baking powder

¼ tsp baking soda

½ tsp salt

2 Tbsp poppy seeds

1 cup whole milk

¼ cup fresh lemon juice

2 tsp vanilla extract

Coarse sugar, optional

1. Heat oven to 425°F. Line 12 muffin cups.

2. Rub the lemon zest into both sugars with your fingers until fragrant. This releases the zest’s natural oils and distributes brighter lemon flavor throughout the muffins.

3. Beat the butter and lemon sugar until light and fluffy, 2–3 minutes. Add the eggs one at a time, mixing well after each.

4. In another bowl, whisk together the flour, baking powder, soda, salt, and poppy seeds.

5. Combine the milk, lemon juice, and vanilla. It may look curdled — that’s okay.

6. Alternate adding the dry ingredients and milk mixture to the butter mixture, beginning and ending with the dry. Mix just until combined.

7. Cover and rest the batter for 30-45 minutes. This gives the gluten-free flour time to fully hydrate, helping prevent a gritty texture.

8. Fill the muffin cups to the top and sprinkle with sugar.

9. Bake at 425°F for 5 minutes. Without opening the oven, reduce the temperature to 350°F and bake another 14–18 minutes, or until the tops spring back and a toothpick comes out clean.

10. Cool in the pan for 5–10 minutes, then transfer to a wire rack.