I do like a good muffin. They remain one of my few really positive memories from school dinners as my high school sold great bakery style muffins. Massive, the size of my hand with crisp, crunchy tops, they have been my model for all my muffin attempts since.
These gluten free muffins are delightfully fully and moist. Perfectly risen with a crunchy top and a delicious lemon curd filling. I promised you in my last post I’d show you my favourite thing to do with my lemon curd and this is it! Bright and zesty with the crunch of poppy seeds.
- Makes: 12 Muffins
Ingredients
For the Muffins:
- 300g Sugar
- 3 Lemons, zested
- 210g Butter
- 90g Ground Almonds
- 345g Gluten Free Flour*
- 70g Chickpea Flour
- 1.5 Tbsp Baking Powder
- 1 tsp Salt
- 145g Plant Based Yoghurt
- 60ml Lemon Juice
- 240ml Plant Based Milk
- 3 Tbsp Poppy Seeds
For the Topping:
- Poppy Seeds
- Demerara Sugar
- Vegan Lemon Curd
Directions
Preheat the oven to 200 degrees (180 Fan/ 400 F) and prepare your muffin tin by spraying the top with oil and lining with paper liners.
Stir together the milk, yoghurt and lemon juice, put to one side before mixing together the flours. salt, and powder in a separate bowl. Rub the lemon zest into the sugar in the bowl of a stand mixer. Beat the butter into the sugar until light and fluffy. Sift in the flour and mix well. Pour in the wet ingredients and poppy seeds and stir until only just combined. Spoon the batter into the prepared muffin liners right to the top. Coat each muffin with a generous layer of demerara sugar and a light sprinkle of poppy seeds before placing into the oven and baking for 25 – 30 minutes.
Remove from the oven and place into a cooling rack. Before they can cool, quickly cut a small slit in the top, about halfway down and pipe in a generous serving of lemon curd. Allow to cool for 2 – 3 minutes and enjoy while still warm.
Notes
If you don’t have any lemon curd then I’d strongly suggest adding 1/2 tsp of lemon oil to the mix. Without the lemon curd these won’t be as flavourful so the lemon oil is needed.
*if your gluten free flour mix doesn’t contain xanthan gun then add 1 tsp with the flour mix.
Allergy Notes; This recipe is gluten free, vegan and soy free. If nuts are an issue then you can substitute in the same weight of gluten free flour but the muffins won’t be quite as moist.
