Description
These muffins are bright with the flavors of lemon and vanilla shining through.
Ingredients
Scale
- 1 1/4 cups (300 ml) milk
- 2 tablespoons fresh lemon juice
- 12 tablespoons (175 g) butter, at room temperature
- 1 1/4 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
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- 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 2/3 full and bake until a toothpick inserted inside comes out clean, about 18 to 20 minutes.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Baking