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.
Ingredients
- 11/4 cup 1% milk
- 2 tbsp fresh lemon juice
- 12 tbsp butter, at room temperature
- 11/4 cup sugar
- 2 large eggs
- 2 tbsp lemon zest (preferably from an organic lemon)
- 1 tbsp vanilla extract
- 3 cup all-purpose gluten-free flour mix (I used King Arthur Flour)
- 2 tbsp poppy seeds
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Directions
- Preheat oven to 375*F; 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.
Read more from An Edible Mosaic.
