These delicious Gluten Free Lemon Poppy Seed Muffins are perfect for breakfast, brunch, or snacks. Tender and slightly sweet muffins topped with a tart lemon glaze!
When life gives you lemons, make these Gluten Free Lemon Poppy Seed Muffins.
I’ve always been a muffin lover… a carb lover, really. My life has just always been that way, being a competitive swimmer. I remember sitting at swim meets growing up just chowing down on bagels with cream cheese and lemon poppy seed muffins. True story. That was literally my swim meet diet. Maybe three bagels and at least one muffin.
For those of you who are thinking… No, I didn’t sink to the bottom of the pool. Call me a carb addict, but I always swam well on them. Bagels and muffins for the win.
Back to these muffins. Lemon poppy seed muffins have always been one of my favorite muffin flavors. I love the slight lemon flavor and the crunch of the poppy seeds. I’m also into all things lemon right now, since spring has finally decided to make an appearance!
These muffins are perfectly tender and moist, thanks to a combination of oil and plain yogurt. I love adding yogurt to my baked goods, and find that the gluten free flour blend I use really benefits from it. They also have a slight citrus taste, but get that burst of lemon flavor from an easy and tart lemon glaze.
This recipe makes exactly 12 gluten free lemon poppy seed muffins. They rise well, but don’t always have that perfect muffin dome on top. Don’t worry, they still taste absolutely delicious! If you’d like taller muffins, simply fill the liners all the way full… you might end up with around 10 muffins instead of 12.
To store these muffins… they are best the day you make them, but they can stay a few days at room temperature or in the refrigerator if in an airtight container. Making a large batch to store for later? Simply wrap each muffin in some plastic wrap and store in a freezer bag in your freezer until ready to use. Frozen muffins are good for up to 3 months.
Next time you have a family brunch… or maybe a swim meet…. make these gluten free lemon poppy seed muffins! They will be gone before you know it.
Try These Other Lemon Recipes!
Gluten Free Lemon Poppy Seed Muffins
- 1 ½ cups (~218g) Bob’s Red Mill 1:1 gluten free baking flour
- ¾ cup granulated sugar
- 1 ½ Tbsp poppy seeds
- ½ tsp baking soda
- 2 tsp baking powder
- ½ tsp salt
- Zest of one lemon
- ⅓ cup oil
- 2 eggs
- 2/3 cup plain yogurt
- ¼ cup milk
- 1 tsp gluten free vanilla extract
- 2 Tbsp lemon juice, freshly squeezed
- ½ cup confectioners sugar
- 1 Tbsp lemon juice, freshly squeezed
- Preheat oven to 375℉ and line a standard 12-cup muffin tin with liners. Set aside.
- In a large mixing bowl, whisk together flour sugar, poppy seeds, baking soda, baking powder, salt, and lemon zest. Set aside.
- In a medium mixing bowl, whisk together oil, eggs, yogurt, milk, and vanilla extract until smooth. Whisk in the lemon juice until combined.
- Pour the wet ingredients into the dry ingredients and mix until everything is totally combined. Scoop the batter evenly into the muffin liners, filling each about ¾ the way full. If you want taller muffins, this recipe will make about 10 muffins if you fill the liners all the way full.
- Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5-10 minutes before removing onto a wire cooling rack.
- Finish by mixing together the glaze ingredients and drizzling over the muffins
- This recipe makes exactly 12 gluten free lemon poppy seed muffins. They rise well, but don’t always have that perfect muffin dome on top. Don’t worry, they still taste absolutely delicious! If you’d like taller muffins, simply fill the liners all the way full… you will end up with around 10 muffins instead of 12.
- I only use Bob’s Red Mill 1:1 gluten free baking flour, which already contains xanthan gum, so I cannot guarantee that your muffins will turn out the same if using a different flour mixture. Not all gluten free flour mixes absorb moisture the same way, and they all have different proportions of ingredients used. If using a gluten free all purpose flour mix, I recommend using a 1:1 mix that contains xanthan gum and measure by weight.
- Always spoon and level your flour into your measuring cups! Scooping out your flour with the measuring cup can lead to using too much.
- Author: Zest and Lemons
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I used maple syrup instead of sugar, almond milk instead of milk, and ommited the yogurt and they tasted wonderful! A great alternative to make them dairy and sugar free.
Mine also made 14 muffins
I am gluten free but also have to avoid eggs and dairy, and my son is allergic to most nuts. I used coconut yogurt, oat milk, and flax (for egg) as substitutes and these were fabulous!!!