These muffins are bright with the flavors of lemon and vanilla shining through.
By Faith Gorsky
These muffins are bright with the flavors of lemon and vanilla shining through. They’re sunny and perfect for spring, and also perfect for munching on along with a hot beverage while spending an afternoon with an old friend.
- 1¼ cups (300 ml) milk
- 2 tablespoons fresh lemon juice
- 12 tablespoons (175 g) butter, at room temperature
- 1¼ cups (250 g) sugar
- 2 large eggs
- 2 tablespoons lemon zest (preferably from an organic lemon)
- 1 tablespoon vanilla extract
- 3 cups (480 g) all-purpose gluten-free flour mix (I used King Arthur Flour)
- 2 tablespoons poppy seeds
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- Preheat oven to 375F; line 2 muffin trays with paper liners.
- Add the milk to a small bowl and pour the lemon juice over it; let it sit for 2 minutes without moving the bowl or stirring the milk.
- Cream together the butter and sugar in a large bowl, and then cream in the eggs until light and fluffy. Beat in the lemon zest, vanilla, and milk/lemon juice mixture (which will be curdled).
- Whisk together the flour, poppy seeds, baking powder, baking soda, and salt in a separate large bowl.
- Add the wet ingredients to the dry all at once and gently stir with a wooden spoon until just combined, being careful not to over-mix.
- Fill each muffin well about ⅔ full and bake until a toothpick inserted inside comes out clean, about 18 to 20 minutes.