Lemon Poppy Seed Muffins
These naturally gluten-free muffins are mildly sweet and citrusy with a soft, tender crumb that is held together with almond flour, brown rice flour, eggs, applesauce and olive oil. I've opted for coconut sugar which made the batter darker. Feel free to use regular sugar if you'd like to keep the batter lighter so there's more contrast with the poppy seeds.
While I often use regular lemons in these muffins for a punchier citrus note, I also like using Meyer lemons, a lemon variety that's well-loved here in California. A cross between lemon and mandarin orange, it's sweeter, less acidic and has a lovely floral fragrance. The trees thrive in our moderately cool winters and grow easily in neighborhoods and backyards. As we near the end of its season, I've made these muffins to celebrate citrus in general, and to show that a variety of citrus can work well in baked goods. If you can get your hands on Meyer lemons, feel free to use them here. Or experiment with using zest and juice of both lemon and mandarin orange for a close resemblance.
Lemon Poppy Seed Muffins
Makes 12-17 muffins
Notes: I use a silicone muffin pan that I bought years ago while we were living in Africa for a short stint. The muffin cups must be smaller than the standard North American size because I consistently get 14-17 muffins for recipes that should yield 12. It’s all upside for me though, as I get more muffins for the same amount of effort. If you too like the idea of stretching a recipe and don’t mind a (negligibly) smaller muffin, consider filling muffin cups only halfway and distributing remaining batter among individual silicone baking cups.
1/2 cup (120 ml) extra-virgin olive oil
2 large eggs
1/2 cup (120 ml) unsweetened applesauce (or plain yogurt)
1/2 cup coconut sugar + 3 Tbsp (140 gr)
Zest and juice of 1 large lemon
1 tsp. vanilla
2 Tbsp. poppy seeds
1 cup almond flour (100 gr)
1 cup brown rice flour (165 gr)
1 tsp. baking powder
1/2 tsp. soda
1/2 tsp. salt
Preheat oven to 180°C/350°F. Use a silicone muffin liner or grease or line 12 muffin cups
In a large mixing bowl, whisk together olive oil, eggs, applesauce, sugar, lemon zest and juice and vanilla extract.
Add almond and brown rice flours, baking powder, baking soda, and salt. Whisk to incorporate into wet ingredients, until well combined.
Fill muffin cups. Cook for 15-20 minutes until tops are lightly golden brown.
Allow to cool for five minutes, before removing. Enjoy warm!
