Muffin tops aren’t always a bad thing…especially when they’re lemon poppy seed! The last month or two we’ve been featuring lemon poppy seed muffins at work and they’ve been flying off the shelves, which inspired me to make some of my own.Makes 12 muffins
2 cups flour
2/3 cup sugar
2 tbsp baking powder
1/2 tsp salt
1/2 tsp xanthan gum
2 tbsp poppy seeds
1 1/4 cup almond or other non-dairy milk
1/2 cup fresh lemon juice and 2 tbsp zest (about 2 large lemons)
1/2 cup canola oil
2 tsp vanilla
2 tbsp apple cider vinegar
1. Preheat the oven to 400oF and line a muffin pan with paper liners.
2. In a medium bowl whisk together the flour, baking powder, salt and xanthan gum.
3. In another bowl whisk together the non-dairy milk, lemon juice, zest, canola oil, vanilla and apple cider vinegar.
4. Make a well in the dry ingredients and pour the wet ingredients into it.
5. Whisk together being careful not to over mix.
6. Fill each paper liner with batter. I used a 1/3 cup to scoop the batter and it was the perfect amount.
7. Spray the top of the pan with oil so that the edges of your muffin tops don’t stick or burn.
8. Bake for 7 minutes.
9. Turn down your oven temperature to 350oF and bake for another 13 minutes, until a toothpick comes out clean.
NOTE: My oven cooks slightly more in the back right hand corner, so I always rotate halfway through. With muffins DO NOT rotate until the tops have risen completely and don’t look like they’re still doughy in the center. If you open the oven and bump the tray you’ll let out the heat and deflate the chemical reaction caused from the vinegar and baking powder that makes the tops rise. I rotated my pan about 13-15 minutes into the total bake time.
10. Cool completely and enjoy!