Gluten Free Citrus Poppy Seed Muffins
Servings
5
Prep time
15
minutesCooking time
20
minutesCalorieskcal
Total time
35
minutesn
This recipe is made in collaboration with Wonderful Seedless Lemons and Wonderful Halos. These muffins are simply a dream. Filled with the perfect combination of citrus and a touch of delicious whole grain flavor from the streusel topping, they are easy to make and the perfect treat to make for your next brunch gathering.
nIngredients
Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
Bob’s Red Mill Gluten Free Quick Cooking Rolled Oats
Sugar
Poppy Seeds
Baking Powder
Baking Soda
Kosher Salt
Milk or Dairy Free Milk
neutral Oil
Egg
Lemon Juice
Clementine Juice
Lemon Zest
Clementine Zest
- For the Streusel Topping
Bob’s Red Mill Gluten Free Quick Cooking Rolled Oats
Sugar
cold Butter or Dairy Free Butter
Lemon Zest
Clementine Zest
Directions
- Preheat oven to 375°F. Spray muffin pan with nonstick spray.
- In a large mixing bowl, combine flour, oats, sugar, poppy seeds, baking powder, baking soda and salt. Mix well with a wire whisk to combine.
- In a separate bowl, combine milk, oil, egg, lemon juice, clementine juice, lemon zest and clementine zest. Whisk well to combine.
- Next, add the wet ingredients to the dry ingredients and whisk until fully mixed. Set aside to rest while you make the streusel.
- To make the streusel, combine oats, sugar, cold butter, lemon zest and clementine zest. Mix well with a fork until the mixture resembles a coarse meal. Set aside.
- Evenly distribute batter into 5 muffin cups in the prepared pan. Evenly sprinkle the streusel topping on the muffins. Bake for 15–20 minutes, or until golden brown and a toothpick inserted in the center of a muffin comes out clean.
- Allow muffins to cool for 5 minutes before removing from the pan. Cool completely on wire rack.
