Poppyseed Muffins – GF/DF

Today I’m going to share the recipe I’ve bee using for several years for some amazing poppyseed muffins. Back before I was GF/DF I LOVED the Costco poppyseed muffins. I didn’t eat them very often because they are a million calories but they were for sure a favorite of mine.

I started making this recipe at home and found that it was really yummy but also not nearly as greasy as the Costco ones. Fast forward a few years, after going gluten and diary free I found that many baked goods you could get in the stores were either super expensive or not great at all. I started modifying the recipes I loved and found that a lot of them were easy to make gluten/diary free. If you aren’t gluten/diary free check out Julias recipe (linked above) it’s a good one!

Wet Ingredients:
2 eggs
3/4 cup sugar
1/4 cup melted butter
1 TBSP – almond extract
1 cup unsweatened almond milk

Dry Ingredients:
1 1/4 cup brown rice flour
1/4 cup + 2 TBSP tapioca starch (this can be subbed for corn starch or arrowroot starch)
1/4 cup + 2 TBSP potato starch
1/2 tsp xanthum gum
1 TBSP poppyseeds
1 Tsp baking powder
1/4 Tsp bakings soda
1/2 Tsp salt

Instructions:
Preheat 350 degrees. Line muffin pan with liners or spray pan with pan spray.

Mix together eggs, sugar, melted butter, milk and almond extract. In a separate bowl mix together all the dry ingredients. Add the dry ingredients to the wet and mix well with a whisk. Distribute the batter into 12 muffin cups. Bake at 350 for 18-22 minutes. Gluten free flour doesn’t usually brown well so don’t base the doneness on the color of the muffins. Prick the center with a toothpick to check for doneness.

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