Muffins For Dad

by Two Chums on June 14, 2019

As you most certainly know this Sunday is the day set aside to honor and celebrate fatherhood…Father’s Day. And we have the perfect muffin for your brunch or lunch with Dad! These lemon poppyseed muffins are gluten free and full of yummy flavor. They are sure to please any father, son, brother, grandfather, uncle…really anyone. And they will please you too because they are so simple to make. My granddaughter, Savannah made these herself and she modified the recipe she found to make them gluten free. Savannah is 11 yrs. old and with no help from anyone she made these yummy treats and delighted us all. In our family they will be known as Savannah’s Muffins…you can just call them Yummy Muffins.

If your dad likes moist delicious muffins and/or you love anything lemon, then give these a try. Dad will no doubt feel honored and celebrated because you baked them for him, and everyone else will surely be glad you did too:-)

From both Jackie and I, we say to all the dads and grandfathers everywhere…Happy Father’s Day!

GF Lemon Poppyseed Muffins
(aka Savannah’s Yummy Muffins)

1 1/2 sticks butter, room temp.
1 T vanilla
2 T lemon zest
2 eggs
2 cups + 2T. gluten free all purpose flour*
2 T poppy seeds
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp.salt
1 cup sour cream or full fat Greek yogurt
juice from 1 lemon

Preheat the oven to 425 degrees. Spray the muffin tin generously with baking spray or use paper cup cake liners.

In the bowl of the mixer beat the butter for about 2 minutes until light and fluffy. Add the sugar and lemon zest and beat on medium-high speed for about 4 minutes, scraping down the sides as necessary. Add the vanilla and then the eggs one at a time mixing well after each is added. Mix in the lemon juice.

In another bowl whisk together the flour, poppy seeds, baking powder, baking soda, and salt.

With the mixer on low speed, alternate 1/3 of the flour mixture and 1/3 of the sour cream until everything has been added. Mix just until combined. Do not over mix or your muffins will be tough. Let the batter sit for 10 minutes.

Using a cookie or ice cream scoop, divide the batter between the 12 muffin cups. Place in the oven to bake for 5 minutes at 425 degrees, then reduce the temperature to 400 degrees and continue baking for 14-16 minutes or until the muffins are fully set in the centers.

Remove from the oven and allow to cool before removing them from the muffin pans to cool completely.