Rise & Shine Gluten-Free Muffins Recipe

thumbnail for the poppy seed rise and shine muffin recipe

We are back, Blue Birds! I apologize for the hiatus in recipes, we have been busy bees over here and are finally getting back in the groove of writing and publishing. We have added a new member to our recipe development staff; together, Kathie and I will continue to bring you all the tasty treats! This week we are bringing you a family favorite. Growing up, we always had muffins in the house. Whether it was for breakfast or a midnight snack, these gluten-free muffins were still a hit. Mom must have known what she was doing because there were loads of nutrients packed in these muffins. While they might sound like a treat meant for fall, these beauties are excellent all year round. The pumpkin and spices aren’t overwhelming and seem to hit the exact right spot every time. Blue Bird Poppy Seeds™ and Vanilla Beans added in made these close to perfect! A fun variation is to replace the grated carrots with shredded apple. I hope you all enjoy them as much as I continue to! As always, please send any pictures of your creations to manager@lonegoosebakery.com for rewards points!!

rise and shine muffins with title banner

RISE & SHINE GLUTEN-FREE POPPY SEED MUFFINS

This is a simple recipe with both a gluten-free and traditional option. It is great whether you are a beginner or master baker. It is not surprising that this is one of our most popular recipes.

Note: The creamy glaze is optional. You can skip it for a healthier version of this recipe.

MUFFIN INGREDIENTS

178 grams Gluten-Free Bob’s Red Mill 1 to 1 Flour (Substitute Bread Flour for traditional muffins)
198 grams Granulated Sugar
½ teaspoon salt
1½ teaspoon Baking Soda
½ teaspoon Baking Powder
1 tablespoon Pumpkin Pie Spice
1 tablespoon Cinnamon
1 Egg
1 Egg Yolk
57 grams Coconut Oil
2 Vanilla Beans, scraped (We recommend our Madagascar Vanilla Beans – Grade A for best flavor)
100 grams Carrots, grated
165 grams Pumpkin Puree
30 grams Chopped Pecans
75 grams Flaked Coconut
85 grams Poppy Seeds (We recommend our Blue Bird UK Poppy Seeds for taste & freshness)
Optional – Turbinado Sugar (To sprinkle on batter)

CREAMY GLAZE INGREDIENTS

1 cup Powdered Sugar
½ teaspoon Vanilla Extract (We recommend our Pure Vanilla Bean Extract – Traditional)
4 tablespoons Heavy Cream

INSTRUCTIONS

Preheat your oven to 350 degrees and line muffin tins with muffin liners.
In a large kitchen mixing bowl, beat together the eggs, coconut oil, and scraped vanilla beans until well combined.
Slowly add in the dry ingredients and incorporate until it has been evenly distributed.
Scoop in the pumpkin puree’ and fold it into the batter. Once integrated, pour in the carrots, pecans, coconut, and poppy seeds and mix once again until all ingredients are blended.
Using a medium-sized food disher (or large spoon) fill the muffin liners a little over halfway.
Optional – Sprinkle a little bit of turbinado sugar on top of the batter.
Bake for 12-15 minutes, or until top are set, and a toothpick comes out of the middle clean. After cooled, create a glaze using powdered sugar and enough heavy cream to reach the desired consistency. Drizzle over the tops of the muffins and serve.

Enjoy!

-Callie

Rise and Shine Gluten-Free Muffins

A taste of fall with pumpkin spice, poppy seeds, and natural vanilla.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Total Time 25

Course Breakfast, Snack

Cuisine American

Servings 12 Muffins

Equipment

1 Kitchen Scale – To measure ingredients
1 Oven
1 Electric or Stand Mixer
1 Muffin or Cupcake Pan
12 Muffin or Cupcake Liners – Optional, your preference whether bare or lined
1 Large Mixing Bowl
1 Medium Food Disher or Portion Scoop – Optional, large spoon will also work
Toothpicks

Ingredients

178 grams Gluten-Free Bob's Red Mill 1 to 1 Flour – Sub bread flour for traditional muffins
198 grams Granulated Sugar
½ tsp Salt
1½ tsp Baking Soda
½ tsp Baking Powder
1 tbsp Pumpkin Pie Spice
1 tbsp Cinnamon
1 Egg
1 Egg Yolk
57 grams Coconut Oil
2 Vanilla Beans -Suggest Grade A Blue Bird Vanilla Beans
100 grams Carrots, grated
165 grams Pumpkin Puree
30 grams Chopped Pecans
75 grams Flaked Coconut
85 grams Poppy Seeds – Suggest Blue Bird UK Poppy Seeds
1 tbsp Turbinado Sugar – Optional, to sprinkle on batter

Creamy Glaze

1 cup Powdered Sugar
½ tsp Vanilla Extract – Suggest Pure Bourbon Vanilla Bean Extract
4 tbsp Heavy Cream

Instructions

Preheat your oven to 350 degrees and line muffin tins with muffin liners.
In a large kitchen mixing bowl, beat together the eggs, coconut oil, and scraped vanilla beans until well combined.
Slowly add in the dry ingredients and incorporate until it has been evenly distributed.
Scoop in the pumpkin puree’ and fold it into the batter. Once integrated, pour in the carrots, pecans, coconut, and poppy seeds and mix once again until all ingredients are blended.
Using a medium-sized food disher (or large spoon) fill the muffin liners a little over halfway.
Optional – Sprinkle a little bit of turbinado sugar on top of the batter.
Bake for 12-15 minutes, or until top are set, and a toothpick comes out of the middle clean. After cooled, create a glaze using powdered sugar and enough heavy cream to reach the desired consistency. Drizzle over the tops of the muffins and serve.

Notes

We recommend our own vanilla beans, poppy seeds, and vanilla extract to ensure this recipe has the best ingredients. We want you and your loved ones to get the most out of these muffins.

Keyword Fall, Gluten-Free, Holiday, Madagascar Vanilla Beans, Muffins, Poppy Seeds

Posted in Recipes