2 tablespoons lemon zest
1 cup avocado oil
1 1/4 cup granulated sugar
4 large eggs, room temperature, beaten
1/4 cup lemon juice
1 cup unsweetened almond milk
2 3/4 cups gluten-free all-purpose flour
1 teaspoon xanthan gum (omit if your gluten-free flour blend already includes it)
1/2 teaspoon salt
2 teaspoons baking powder
2 tablespoons poppy seeds
For the Lemon Glaze (Optional, But Recommended):
1 cup powdered sugar, sifted
1 tablespoon lemon juice
1 teaspoon unsweetened almond milk, or more as needed
Preheat and Grease: Preheat the oven to 350F and adjust the oven rack to the center position. Grease a 12-cup regular muffin pan with oil or non-stick spray and line the pan with regular cupcake paper liners.
Prepare Zest and Juice: Grate the lemons to get the lemon zest and squeeze the juice, removing any seeds.
Beat Oil, Sugar and Zest: In a large bowl, combine the sunflower oil, granulated sugar and lemon zest and beat well.
Add Eggs, Juice and Milk: Add the eggs, lemon juice, and almond milk to the bowl and whisk for one minute until the mixture is light and fluffy.
Combine Dry Ingredients: Sift the gluten-free flour, salt, baking powder, xanthan gum (if using), and poppy seeds in a medium bowl and whisk to combine.
Add Dry Ingredients to Wet: Add the flour mixture to the bowl with the wet ingredients and mix well until just combined to get a homogeneous pale yellow batter (the batter will be thick so you will have to spoon it instead of pour it).
Transfer Batter to Muffin Pan: Spoon approximately 1/3 cup of the batter into each of the 12 cavities of the muffin mold.
Bake Until Golden: Bake batter for approximately 40 minutes until the muffins are golden brown on top and a toothpick inserted in the middle comes out clean. Remove from the oven once ready.
Let Cool Completely: Allow the muffins to cool in the mold for 10 minutes before removing them and letting them cool totally on a wire cooling rack.
Prepare Lemon Glaze: As the cake is cooling, prepare the lemon glaze. In a small bowl, combine sugar, lemon juice, and almond milk, and whisk until smooth. Add more almond milk as necessary until you get a thick yet pourable consistency.
Drizzle Glaze Over Muffins: Pour the lemon glaze on top of fully-cooled gluten-free lemon poppyseed muffins and let the lemon icing drizzle down the sides. Allow the lemon glaze to set, for at least 15 to 30 minutes, before serving.
Source: Gluten Free Dish By Dish
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