Gluten-Free Double Lemon Poppyseed Muffins

Ingredients

• For the Muffins:

• 1/3 c

  butter

• 1/2 c

  granulated cane sugar

• 2

  large eggs

• 1/2 c

  vanilla yogurt

• 8

  packets True Lemon dissolved in 1/4 cup water 

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• 1/4 tsp

  almond extract

• 1/4 c

  vanilla soymilk (or regular milk + 1/2 tsp. gluten-free vanilla extract)

• 2 c

  gluten-free all-purpose flour

• 1 tsp

  baking soda

• 1/4 tsp

  baking powder

• 1/4 tsp

  sea salt

• 1/8 c

  poppy seeds

• For the Glaze (optional):

• 1/3 c

  confectioner's sugar

• 4

  packets True Lemon + 2 Tbs. water

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• 1/2 tsp

  gluten-free vanilla extract 

• 1/4 tsp

  almond extract

Directions

1. Preheat the oven to 375 F (static) or 350 F (convection).
2. Whisk the dry ingredients together and set aside.
3. In a large mixing bowl, cream the butter and the sugar together. Mix in the eggs and beat until incorporated. Stir in the remaining liquid ingredients (yogurt, True Lemon water, almond extract, and milk). Once combined, gradually add in the dry ingredients, beating until the batter is smooth.
4. Scoop equal portions of batter into oiled muffin tins and bake for approximately 20-22 minutes. The muffins should be slightly golden on top and have nice crowns.
5. Remove to cool in the muffin pan for 5 minutes, then go around the inside of each muffin cup with a knife to gently loosen the muffin. Place each muffin on a cooling rack to cool until ready to glaze or serve.
6. To make the glaze, stir together all the ingredients until smooth. If the mixture is too thick, add a little more milk - if it is too thin, add a little more confectioners sugar.