Gluten-Free Lemon Poppy Seed Muffins
Gluten-Free Lemon Poppy Seed Muffins are fluffy, bright and full of delicious flavor. Using simple ingredients they are easy to make and a perfect way to start your day.
There’s nothing like waking up to fresh muffins in the morning. However, if they’re not being made for you this recipe is the perfect one to make.
It’s a simple recipe so it doesn’t take too much time to make.
Even though they’re easy to make, each muffin is bursting with lemon flavor and the poppy seeds!
The flavor of the muffins are clearly off the charts but the texture is right there with it.
The muffins are light and fluffy but also sturdy enough to hold in your hand.
Ingredient Notes
- Gluten Free All Purpose Flour – You can also use regular All Purpose flour for this recipe if you prefer.
- Granulated Sugar
- Egg – Use a large egg for this recipe. However, an extra large egg will turn out okay if that’s all you have on hand.
- Butter – I use salted butter but you can use unsalted and add a pinch of salt to the batter.
- Milk – Whole milk is used in this recipe but you can replace with your preferred milk.
- Lemon zest and juice
- Vanilla Extract
- Poppy Seeds – It wouldn’t be Lemon Poppy Seed Muffins without these 🙂 You should be able to find them at your local grocery store or on Amazon (linked).
- Baking Powder and Baking Soda – These two work together to give these muffins the perfect rise and texture.
What’s the perfect muffin texture?
What is your ideal texture for a muffin? In my opinion, the perfect muffin is light and a little crumbly BUT it holds up on it’s own without falling apart in your hand.
These muffins stand tall and don’t sink after taking them out of the oven.
See the FAQ section for tips on baking bakery style muffins that rise tall with a dome top.
How to Make Gluten-Free Lemon Poppy Seed Muffins
- Preheat the oven to 400 degrees F
- Add the granulated sugar and lemon zest to a large mixing bowl
- Rub the zest into the sugar to release the oils using your fingers
- Add the butter, eggs, milk, greek yogurt and vanilla extract
- Whisk until combined
- Add in the lemon juice and poppy seeds
- Mix until fully combined
- Fold in the flour, baking powder and baking soda
- Mix until just combined
- Let the batter rest for 30 minutes to 1 hour
- Using a 2 tbsp cookie scoop or spoon, fill every other muffin liner with batter. The liners should be filled to just below the top
- Bake for 8 minutes at 400 degrees F then reduce the oven temperature to 350 degrees F. Bake for an additional 13-15 minutes
- The muffins are done when slightly golden on top and edges. A toothpick should also come out of the center clean
- Let cool for 10 minutes in the pan
- Enjoy!
Key factors to making these muffins perfect
- Prepping Your Muffin Tin – make sure you line your muffin tins with muffin liners. You can also spray with nonstick but muffin liners make the removal process easier.
- Muffin Pan Placement – spread the muffins out and don’t bake any next to each other. By baking in every other muffin tin, this gives the muffins room to breathe and rise high to create the dome top we all love and want.
- Lemon Juice and Zest – Some recipes only call for lemon zest or juice, however, I prefer to use both. It creates the perfect punch of lemon flavor in every bite!
Frequently Asked Questions
Yes! The regular all purpose flour will give you the same result and you can substitute at a 1:1 ratio.
I use whole milk but you can also use any milk you prefer. The only milk I don’t recommend using is coconut milk. That could change the texture and would be a strong flavor to add.
Yes! You can add fruit such as blueberries, raspberries and blackberries. I recommend using fresh so that the batter consistency remains the same. You can also get creative with different flavorings/extracts.
First, resting the batter! It allows the starches in the flour to absorb the moisture, resulting in a more stable batter.
Another tip is to add a muffin liner in every other muffin mold. This gives the muffin enough space to rise freely and create the ideal dome top.
Store in an airtight container for up to 5 days at room temperature (or in the fridge) or in the freezer for up to 1 month.
Gluten-Free Lemon Poppy Seed Muffins
Ingredients
- 1/2 cup salted butter, melted and cooled
- 2 large eggs
- 3/4 cup granulated sugar
- 1/2 cup whole milk
- 1/4 cup greek yogurt, 2% or 5%
- 1 lemon, both juice and zest
- 1 tsp vanilla extract
- 1 3/4 cup gluten free all purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 2 tbsp poppy seeds
Instructions
- Preheat the oven to 400 degrees F
- Add the granulated sugar and lemon zest to a large mixing bowl
- Rub the zest into the sugar to release the oils using your fingers
- Add the butter, eggs, milk, greek yogurt and vanilla extract
- Whisk until combined
- Add in the lemon juice and poppy seeds
- Mix until fully combined
- Fold in the flour, baking powder and baking soda
- Mix until just combined
- Let the batter rest for 30 minutes to 1 hour
- Using a 2 tbsp cookie scoop or spoon, fill every other muffin liner with batter. The liners should be filled to just below the top
- Bake for 8 minutes at 400 degrees F then reduce the oven temperature to 350 degrees F. Bake for an additional 13-15 minutes
- The muffins are done when slightly golden on top and edges. A toothpick should also come out of the center clean
- Let cool for 10 minutes in the pan
- Enjoy!
One question I have is if I could substitute the almond flour with another type of flour, as I have a nut allergy. What do you suggest? Thank you for sharing this recipe, it’s definitely a keeper!
Yes! You can substitute the almond flour for regular all purpose flour or gluten free as well. I hope you enjoy!
Such fluffy and tasty muffins, and the tips really helped too!
I made them for breakfast, and they are amazing. Soft and rich in flavor.
Will make them again as they are super easy to make.
Thank you for the recipe
These muffins are fantastic! Super delicious and easy to make!
Thank you so much! I’m so glad you liked it:)