These muffins are filled with bright citrus notes. The delicate crumb and texture is reminiscent of a gluten-filled muffin—a delicious way to showcase the qualities of RYZE Yellow flour blend.
Preheat oven to 400°F and line muffin tin with baking cups.
Sift dry ingredients (RYZE Yellow Flour Blend, sugar, baking powder, baking soda, and salt) into a bowl. Add lemon zest and poppy seeds and stir well.
Melt butter and set aside to cool slightly.
In a separate bowl, whisk together the eggs, sour cream and vanilla. Add melted butter to egg mixture and whisk again. Stir dry mixture into wet mixture until just combined. Do not over mix batter.
Divide batter evenly among the 12 muffin cups and bake in the middle of the oven until muffins are golden (18 to 20 minutes) or until toothpick tester comes out clean.
While muffins are baking, make the lemon syrup: combine lemon juice and sugar in a small pan over medium heat and stir until the sugar is dissolved. Using a pastry brush, brush the syrup onto the muffin tops when they come out of oven. Let muffins cool in muffin tin for 10 minutes and then remove from tin and finish cooling on a wire rack.
When muffins are cool, sprinkle confectioners’ sugar over the tops, if desired.
Muffins are best eaten same day but they can be cooled completely, stored in a Ziploc bag at room temperature and eaten the next day. Muffins can also be individually wrapped in plastic wrap, stored in a Ziploc bag and frozen for up to three weeks. Unwrap, microwave and serve warm.