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Lemon Poppyseed Muffins with Hibiscus Cardamom Glaze (Gluten Free)

Dessert, breakfast, snack, either way we’ve got you covered with these pretty and tasty morsels 🍋 Saying the recipe out loud will take you longer than eating a batch of these 😉



PREP: 7 MINS  // COOK: 24 MINS  //   YIELD: 16 MUFFINS
INGREDIENTS
|  2 c all purpose gluten free flour
|  1 tsp baking powder
|  1/2 tsp baking soda
|  1/2 tsp salt
|  3/4 c sugar
|  zest and juice of a lemon, separated
|  1 1/2 tsp ground cardamom
|  2 tbsp poppy seeds
|  8 tbsp unsalted room temp butter
|  1 c sour cream
|  2 large eggs
Glaze
|  1 c powdered sugar
|  2 tbsp @portlandsyrups Hibiscus Cardamom Syrup

DIRECTIONS

Place flour, baking powder, baking soda, salt, sugar, lemon zest, cardamom, and poppy seeds in a bowl and mix to combine. Add in butter, sour cream, lemon juice, and eggs, and mix to combine. Fill a lined muffin tin up about 3/4 of the way in each well, then smooth the top of the batter with wet fingers. Cook in the center of a 350F oven for 24 minutes or until a toothpick comes out clean. Combine ingredients for glaze with a whisk until smooth. Drizzle over muffins and serve warm or at room temp. ***The original muffin recipe (sans cardamom and glaze) is by @gfshoestring and can be found on her website.

 


 
Portland Syrup brews exquisitely flavored lower-sugar mixers using whole botanical ingredients. Each 16 oz. bottle will make nearly a gallon of finished soda, or 16-32 cocktails, depending on your palate. 

Ingredients: water, cane sugar, hibiscus flower, rose hip, whole cardamom, citric acid.

 

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