Easy Lemon and Poppyseed Muffins Recipe (Gluten-Free)
These lemon and poppyseed muffins feature a bright citrus flavor, complemented by the slightly crunchy texture of poppy seeds, and a moist, tender crumb. A sweet lemon glaze drizzled on the muffin tops adds a finishing touch that enhances both texture and flavor.
Servings: 12 muffins
Equipment
Ingredients
- 2 ¼ cups gluten free measure for measure flour I like King Arthur Baking brand
- 2 tsp baking powder
- ½ tsp baking soda
- 2 tbsp poppy seeds
- 1 cup granulated sugar
- ½ cup salted butter softened. Use vegan butter for dairy free
- 2 eggs room temperature
- ¾ cup plain Greek yogurt use Dairy Free Greek yogurt if preferred
- ½ cup unsweetened almond milk or milk of choice
- 2 tbsp lemon zest
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1 tsp almond extract
Lemon Glaze
- 2 tbsp fresh lemon juice
- ¾ cup organic powdered sugar
Instructions
- Preheat oven to 400 degrees F. Spray a 12-cup muffin pan with cooking oil or line with muffin wrappers.
- Combine the dry ingredients in a medium-sized bowl: gluten free flour, baking powder, baking soda, and poppy seeds. Mix and set aside.
- In another large bowl, combine the sugar and butter and use a fork to cream them together.
- Add in the remaining ingredients: eggs, Greek yogurt, almond milk, lemon zest, lemon juice, vanilla, and almond extracts. Mix well until smooth and creamy.
- Add the dry ingredients into the bowl with the wet ingredients. Use a spatula to fold it together and combine. Do not overmix.
- Divide the mixture evenly between the 12 muffin cups until each one reaches the top.
- Bake at 400 for 5 minutes. Reduce the oven heat down to 350. Continue baking for another 15-16 minutes until a toothpick comes out clean.
- While the muffins are baking, combine the glaze ingredients in a bowl and whisk until a smooth icing is formed.
- Let the muffins cool completely, then drizzle with the glaze. Enjoy!
Notes
Expert Tips
- Dairy-Free: Swap the butter for vegan butter, the Greek yogurt for a non-dairy alternative, and use your favorite plant-based milk.
Storage Tips
Store these lemon poppy seed muffins in an airtight container at room temperature for up to 2 days, in the refrigerator for up to a week, or in the freezer for up to 3 months. To freeze, store in a freezer bag (after the muffins have cooled completely) in the freezer. For even fresh muffins, wrap each one in plastic wrap before putting them into the bag. Thaw at room temperature for a few minutes before enjoying. If you like warm muffins, feel free to heat in the microwave or air fryer before serving.Nutrition
Serving: 1muffin | Calories: 267kcal | Carbohydrates: 42g | Protein: 5g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 206mg | Potassium: 49mg | Fiber: 3g | Sugar: 25g | Vitamin A: 277IU | Vitamin C: 3mg | Calcium: 110mg | Iron: 1mg