Gluten-Free Lemon Poppy Seed Muffins
Bright, zesty, and just the right amount of sweet! These gluten-free lemon poppy seed muffins are the perfect quick breakfast, afternoon pick-me-up, or addition to a school lunchbox. Made with wholesome, gluten-free ingredients (not dairy-free, but can easily be made so if you prefer), this recipe offers a soft, moist texture with that yummy lemony taste and slight crunch of the poppy seeds.
Makes 12 Muffins
Ingredients
- 2 1/3 cups All-purpose Gluten Free Flour
- 3/4 cup + 1 tbsp almond flour
- 3/4 cup coconut sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp xanthan gum (if your GF flour already has xanthan gum, skip this)
- 1/2 tsp sea salt
- zest of 2 lemons
- 2-3tsp poppy seeds
- 1 stick + 1 tbsp of softened unsalted butter (can use dairy-free alternative if preferred)
- 1/2 cup + 1 1/2 tbsp milk, room temp (again, use plant milk if preferred)
- 1/2 cup + 1 1/2 tbsp plain yogurt (or dairy free alt)
- 2 medium eggs, room temp (or 2 flax eggs/6 tbsp aquafaba)
- 4 tbsp lemon juice
Lemon Drizzle (Optional)
- 1 cup powdered sugar, sifted
- 3 tbsp lemon juice
- Poppy seeds for sprinkling
Instructions
- Preheat oven to 375F - position rack in the middle. And line muffin tin.
- In a large bowl, whisk together your dry ingredients except sugar- flours, baking powder, xanthan gum (if needed), baking soda, lemon zest, salt, and poppy seeds. Set aside.
- In a stand mixer or large bowl and hand mixer, beat together your butter and sugar until well combined. Add in the rest of your wet ingredients - milk, yogurt, eggs, and lemon juice - and mix until combined.
- Add wet ingredients into the bowl with your dry ingredients and whisk together until you get a thick but smooth batter.
- Scoop batter evenly into lined muffin tins.
- Bake at 375F for 18-20 minutes or until risen. They should have a golden brown top and a tooth pick inserted should come out clean/
- Let cool for 4-5 minutes in muffin tin and then remove to cool completely on a wire rack.
For Icing:
- In a bowl, whisk together powdered sugar and lemon juice until smooth. It will be runny. If too runny, add a bit more powdered sugar.
- Once the muffins are cooled, drizzle the icing over them and garnish with some extra poppy seeds.
Can be kept in an air-tight container in a cool place for up to 4 days.
Ingredients are available at Jo Anne's Place. View our store hours here.
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