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Gluten-Free Lemon Poppy Seed Muffins

Name: Gluten-Free Lemon Poppy Seed Muffins
Prep time: 20 min
Total time: 50 min
Yield: 12
Ingredients: 1 1/3 cups Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend; 2 tablespoons poppy seed; 1 1/2 teaspoons gluten-free baking powder; 1 teaspoon baking soda; 3/4 teaspoon xanthan gum; 1/2 teaspoon salt; 2/3 cup granulated sugar; 1/2 cup butter, softened; 2 eggs; 2/3 cup gluten-free sour cream; 2 tablespoons grated lemon peel; 2 tablespoons fresh lemon juice; 1/2 cup powdered sugar; 1 to 2 tablespoons fresh lemon juice

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Prep 20 min
Total 50 min
Servings 12

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Warm from the oven, nothing beats a fresh muffin in the morning.

By Betty Crocker Kitchens

Updated Jun 3, 2019

Ingredients

Muffins

1 1/3 cups Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend
2 tablespoons poppy seed
1 1/2 teaspoons gluten-free baking powder
1 teaspoon baking soda
3/4 teaspoon xanthan gum
1/2 teaspoon salt
2/3 cup granulated sugar
1/2 cup butter, softened
2 eggs
2/3 cup gluten-free sour cream
2 tablespoons grated lemon peel
2 tablespoons fresh lemon juice

Glaze

1/2 cup powdered sugar
1 to 2 tablespoons fresh lemon juice

Steps

1

Heat oven to 375°F for shiny aluminum pan, 350°F for dark nonstick pan. Place paper baking cup in each of 12 regular-size muffin cups, or grease cups with shortening or cooking spray.
2

In medium bowl, stir together flour blend, poppy seed, baking powder, baking soda, xanthan gum and salt; set aside.
3

In large bowl, beat granulated sugar and softened butter on medium speed about 3 minutes or until light and fluffy. Add eggs, one at a time, beating on medium speed 1 minute after each addition. Beat in sour cream, lemon peel and 2 tablespoons lemon juice until smooth. Gradually beat or stir in dry mixture (dough will be thick). Divide batter evenly among muffin cups. Smooth tops of batter in cups with wet fingers.
4

Bake 20 to 24 minutes or until toothpick inserted in center of muffin comes out clean. Cool 5 minutes in pan; remove from pan to cooling rack. Meanwhile, in small bowl, mix powdered sugar and lemon juice until thin enough to drizzle. Drizzle over muffins.

Tips from the Betty Crocker Kitchens

tip 1
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition

230 Calories, 12g Total Fat, 2g Protein, 28g Total Carbohydrate, 17g Sugars

Nutrition Facts

Serving Size: 1 Muffin

Calories: 230

Calories from Fat: 110

Total Fat: 12g; 18%

Saturated Fat: 7g; 34%

Trans Fat: 0g

Cholesterol: 60mg; 19%

Sodium: 350mg; 15%

Potassium: 70mg; 2%

Total Carbohydrate: 28g; 9%

Dietary Fiber: 1g; 4%

Sugars: 17g

Protein: 2g

% Daily Value*:

Vitamin A: 8%; 8%

Vitamin C: 2%; 2%

Calcium: 8%; 8%

Iron: 2%; 2%

Exchanges:

1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;