Gluten Free Citrus Poppy Seed Muffins
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.
Ingredients
- 1 cup Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
- 1/2 cup Bob’s Red Mill Gluten Free Quick Cooking Rolled Oats
- 1/3 cup Sugar
- 1 tbsp Poppy Seeds
- 1 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/8 tsp Kosher Salt
- 1/4 cup Milk or Dairy Free Milk
- 2 tbsp neutral Oil
- 1 Egg
- 3 tbsp Lemon Juice
- 3 tbsp Clementine Juice
- 1 tbsp Lemon Zest
- 1 tbsp Clementine Zest
For the Streusel Topping
- 1 cup Bob’s Red Mill Gluten Free Quick Cooking Rolled Oats
- 1 tbsp Sugar
- 1 tbsp cold Butter or Dairy Free Butter
- 1 tsp Lemon Zest
- 1 tsp Clementine Zest
Instructions
- 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.