Bursting with bright flavors, these lemon poppy seed muffins use a blend of our gluten-free and almond flours for a light and tender texture. Serve them fresh from the oven for a wonderful breakfast treat.
Preheat the oven to 350°F. Lightly grease the cups of a 12-cup muffin pan; or line with papers, and grease the papers. Using papers will give you muffins with a "fuller" shape.
Whisk together the flours, poppy seeds, xanthan gum, baking powder, salt, and lemon zest, mixing until well combined; set aside.
In a large mixing bowl, beat the eggs, milk, honey, oil, sugar, vanilla, and lemon extract until smooth.
Add the dry ingredients to the wet ingredients and mix until well combined.
Divide the batter among the prepared muffin cups, filling them quite full.
Bake the muffins for 18 to 20 minutes, until a cake tester or toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven, and after 5 minutes transfer them to a rack to cool. Wrap cooled muffins and store them at room temperature for several days; freeze for further storage.
