So I have been CRAVING poppy seed muffins. I couldn't decide between lemon or almond so I just made both. I made this recipe and split the batter in half then added the extracts and so I have 1/2 lemon and 1/2 almond. They are SO good. Total fix for my craving! They remind me of my gluten filled days and being able to eat those huge gluten filled Otis Spunkmeyer muffins from the grocery store. This recipe is a pretty darn close gluten free replacement for those........I hope you enjoy them too!
Almond or Lemon Poppy Seed Muffins, Gluten Free of course
1/4 cup butter, softened
1/4 cup vegetable oil
1 1/4 cups sugar
1 1/2 cups sour cream
1/3 C. Milk or Almond Milk
1/2 teaspoon salt
3 teaspoons almond extract or Lemon if you are making Lemon Poppy seed
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon xanthan gum
1/2 teaspoon vanilla
2 1/3 cups gluten free flour
2 tablespoons poppy seeds
Mix flour, salt, baking soda, xanthan gum and baking powder in a bowl and set aside.
In mixing bowl beat softened butter, oil and sugar until blended. Add eggs, vanilla, almond extract (or lemon extract), milk and sour cream to butter and oil. Blend until mixture is smooth, all moist ingredients should be blended well. Start adding the flour mixture to batter a little at a time until thoroughly blended but do not over mix.
When mixed, remove from mixer and add poppy seeds. Stir with a spoon until completely mixed through. Place in muffin cups sprayed with cooking spray, filling to 3/4 full. Bake in preheated 375 degree oven for 20-25 minutes. Check muffins with a toothpick. Do not over bake.