Some foods just go together – peas and carrots, peanut butter and jelly, cake and ice cream – whoever was brilliant enough to pair cake with ice cream, you hit the nail on the head. These food combinations are two delicious peas in a pod.
Lemon and poppy seed are along the same lines. Both good by themselves, but pair them together and you have an out of this world, mouthwatering combination. The tang of lemon along with the punch of poppy seeds… yum and yum.
But I have a little surprise to add into the mix. It adds a bit of sweetness and it just happens to be one of my favorite ingredients –
Mini chocolate chips!
I can see the look on your face now – really?! Chocolate chips? With lemon and poppy seeds?
I promise you, the first bite and you will realize that I haven’t lost my mind. This is actually a really good muffin.
In two words, it’s a taste explosion.
These gluten free lemon poppy seed muffins are moist and rich with just the right amount of sweetness in each bite. And here’s the best part – they come together in about 10 minutes.
How to make the perfect lemon poppy seed muffin:
Follow the ingredients list to the T
Coconut flour is the perfect balance with the liquids – subbing another flour for the coconut flour will mean the balance will be off, so the results will not be the same.
Spray your pan with cooking spray
I like to use cooking spray to spray the pan, rather than use muffin liners. To me, the paper liners scream cupcakes. Plus, there’s no messing with taking off the paper wrappers, just slip them out of the pan and enjoy.
Fold the chocolate chips in last
Use a spatula and gently fold these in the batter, that way it won’t disrupt the volume of the batter.
Have I mentioned how much I like agave? I inherited a bottle from a friend and, although it’s super sweet and I would not recommend using it all the time, it’s been fun to experiment with.
Get your oven ready, these muffins will be ready to bake in no time!
Gluten Free Lemon Poppy Seed Muffins with a Surprise
¾ cup coconut flour
½ tsp. salt
2 tsp. baking powder
¼ cup poppy seeds
5 eggs, slightly beaten
Juice and zest of 1 lemon
1/3 cup coconut oil, melted
1/3 cup agave
2 tsp. pure vanilla extract
½ cup plain Greek yogurt
¼ cup mini chocolate chips
1. Preheat oven to 350. Grease, or spray with cooking spray, a 12 cup muffin pan.
2. In a medium bowl, add the flour, baking powder and poppy seeds. Mix together with a wire whisk.
3. In a large bowl, mix together the eggs, lemon juice, coconut oil, agave, vanilla and yogurt.
4. Add the dry ingredients to the wet ingredients and stir until fully combined.
5. Gently fold in the mini chocolate chips.
6. Fill each muffin cup 2/3 full.
7. Bake for 20 – 25 minutes. Cool in pan for 5 minutes.
8. Remove from pan to wire rack to cool completely.
To see more muffin recipes, click Gluten Free Bread’s Muffin recipes.
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