For the muffins:
  • 1 1/2 c (210 grams) gluten free cake flour - use a mix of approx 1 1/4 c (172 grams) Better Batter All-Purpose Flour and approx 1/4 c (38 grams) cornstarch
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 4 Tbl unsalted butter, room temperature
  • 3/4 c sugar
  • 2 eggs
  • 1 tsp vanilla
  • zest of 2 lemons
  • 3/4 c plain Greek yogurt
  • 1 Tbl poppyseeds
  • Cooking spray
For the icing:


Preheat and prepare. Preheat the oven to 375 degrees. Lightly spray your muffin pan with cooking spray and set aside. Mix the dry ingredients. In a medium bowl whisk together the cake flour, baking soda, and salt. Make the muffin batter. In the bowl of a stand mixer, or using a handheld mixer, beat together the butter and sugar, scraping the sides well, until light and fluffy. Add the eggs and vanilla and mix to incorporate. Add the lemon zest and juice and the yogurt, beating well to combine. Add the dry ingredients and mix until combined. Finally, add the poppyseeds and stir well. Bake. Fill the prepared muffin pan approx 2/3 full with batter. I use a standard ice cream scoop to portion my muffins equally by scooping and leveling off the batter. Bake for 13-14 minutes for standard-sized muffins or until lightly golden on top. Remove from oven and allow to cool. Prepare the icing. While the muffins are cooling, prepare this lemony icing. Using a stand mixer or handheld mixer, beat the butter and cream cheese until light and fluffy, about 2 minutes. Add the powdered sugar and 2 tsp lemon juice, mixing well. Stir in additional lemon juice until you reach your desired consistency. Drizzle the icing over the cooled muffins. Serve immediately or store in an air tight container for up to 4 days. Note: Bake mini muffins using a smaller muffin pans. Bake 7-8 minutes or until lightly golden brown. Adapted from Le Creme de la Crumb