Why didn't my muffins rise?

Usually expired baking soda or baking powder are to blame for baked goods that don't rise. We often keep these ingredients around in perpetuity without checking whether they still work! To test if your baking soda or powder are fresh, put 1/4 teaspoon soda or powder in a cup and add a small amount of vinegar or very hot water. If it doesn’t bubble, it should be replaced.

Why are my muffins pointed, not rounded?

The muffins got too much lift! If you were a little heavy-handed with the lemon juice, that may be a contributing factor. I also found that if the batter sat around too long before baking, I'd run into the same issue — mountainous, pointed top instead of rounded, domed tops. They'll still taste great, either way!

What's the best way to store these muffins?

You can keep them on the counter in an airtight container overnight. For longer storage, however, keep them in an airtight container in the fridge for up to a week.

Gluten Free Lemon Poppyseed Muffins

Description

Fluffy, beautiful bakery-style gluten free lemon poppyseed muffins that taste fantastic! These got compliments all around, even from friends who had no idea they were eating gluten free muffins.

Ingredients

Units Scale

3 cups gluten free flour blend, spooned and leveled (my go-to is Bob's Red Mill Gluten Free 1:1 Baking Flour)
1 cup granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon fine sea salt
8 tablespoons butter, melted and cooled to room temperature
1/2 cup plain low or whole fat Greek yogurt or sour cream, room temperature
1/2 cup milk
3 large eggs, room temperature
1 teaspoon vanilla extract
1/3 cup + 1 tablespoon lemon juice
1 1/2 tablespoons lemon zest
1 tablespoon poppy seeds
2 tablespoons turbinado sugar, for topping

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Instructions

Move one oven rack to the middle position and preheat the oven to 425 degrees F.
In a mixing bowl, combine the flour, sugar, baking powder, baking soda, and sea salt. Stir with a spoon or whisk to fully incorporate ingredients and set aside.
In a larger mixing bowl, combine the melted and cooled butter, yogurt, eggs, vanilla extract, lemon juice, and lemon zest. Whisk until smooth.
Gradually mix the dry ingredients into the wet ingredients until a batter is formed — don’t overmix, or you’ll end up with chewy muffins. Add the poppy seeds and mix just until combined.
For bakery-style muffins, line a 12-count muffin pan with 6 muffin liners (this leaves room for those extra-big domed tops - meaning you’ll have to bake in 2 batches). Fill the liners with about 1/2 cup of batter, so the batter rests just above the liner. Top the muffins with turbinado sugar or coarse sugar, if desired.
Place one pan in the center of the oven and bake for 7 minutes at 425 degrees F, then (without opening the oven door) decrease the temperature to 350 degrees F and bake for an additional 12-15 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool for a couple minutes before removing to a wire rack. Repeat with the remaining batter, starting with the oven at 425 degrees F.