Gluten Free Lemon Poppy Seed Muffins have to be my favorite! They are pure muffin heaven!
Soft baked muffins, fresh lemon flavor, the crunch of poppy seeds, and a beautiful lemon glaze with make your heart and tummy so happy!
I mean look at that those beautiful muffins. The perfect rise, the crisp outside with a tender soft middle. Makes my mouth drool!
Gluten Free Lemon Poppy Seed Muffins will remind you of bakery style muffins. A beautiful dome lift every single time!
Fresh lemons along with lemon extract make these gluten free muffins pop with fresh flavor. They are hands down my favorite muffin even though I adore a good ol’ fashioned blueberry streusel muffin with my morning cup of coffee.
There is something about Gluten Free Lemon Poppy Seed Muffins that screams spring and summer and I can’t get enough! We are currently on our 4th batch. My kiddos and hubby have the same bakery style muffin craving I do!
These muffins are perfect to serve for breakfast, brunch or even snack time. I have said this before but I love the fun twist to hosting a brunch at the house. It is such an easy way to entertain.
A fun coffee bar, Mimosa or Bloody Mary station, Egg Sausage Casserole, Gluten Free Cinnamon Rolls, or Gluten Free Quiche, Lemon Poppy Seed Muffins, and a beautiful fruit bowl and you are done. Your family and friends will talk about it for weeks!
Need a DAIRY FREE VERSION? Check out my Tips for Success on how to have the perfect Dairy free and Gluten free Lemon Poppy Seed Muffin.
Enough of the chit chat, let’s get into the kitchen and make these beautiful bakery style lemon poppy seed muffins.
Jump to:
Step by step instructions
- First preheat the oven to 400 degrees.
- In a mixing bowl add gluten free 1:1 ratio flour (I used King Arthur measure to measure flour in this recipe), sugar, salt, baking powder, and poppy seeds. Stir to combine.
- Next, in a separate bowl, add melted butter (you can do this in the microwave or stovetop), oil, egg, and milk, lemon extract, and lemon juice. Mix really well.
- Pour the wet ingredients into the dry ingredients and stir until you have a nice thick gluten free lemon poppy seed muffin batter.
- Line a muffin tin with liners and place batter into the muffin tins.
- Finally place the muffins into the oven. Bake for 5 minutes and then lower the temperature to 350 degrees for 10-15 minutes. All ovens vary so check them after you have lowered the temp and they have baked that additional 10 minutes.
- While the muffins are baking, add powdered sugar, lemon juice, and milk to a bowl and whisk until you have a smooth icing. Drizzle over the warm muffins. (This is optional, well not in my house but you can skip the drizzle glaze. Ha!) 🙂
- Remove from the oven. Let them cool and then drizzle the glaze down on those beautiful Gluten Free Lemon Poppy Seed Muffins and enjoy!
Tips for making the best Gluten Free Muffins
- DAIRY FREE OPTION: Instead of using butter in the batter, use ghee or a vegan/ non-dairy butter. Instead of milk, replace with almond milk, coconut milk, oat milk, etc. Whatever is your preferred “milk” of choice. (I used almond milk and ghee for this recipe.)
- There is a trick to making sure we get the perfect texture, fluff, and rise to these yummy muffins. Don’t worry, I will share my secret. 🙂 Ha!
- The trick is the temperature. We want that nice high dome but still want the soft tender middle. The first five minutes of baking at a higher temperature is the key. Bake at 400 degrees the first 5 minutes and then lower to 350 degrees for the reminder of the time. Works like magic on these Gluten Free Lemon Poppy Seed Muffins.
- A lemon squeezer just makes life easier. Trust me, you will use it all the time!
- You do not need a mixer or handheld mixer for these muffins. The baking powder will do its magic. It is so simple!
- If you need a grain free baking powder or corn free baking powder, click here for a recipe. It is very easy to make.
- Silicone muffin molds are also perfect when making muffins. There is no need for the paper liners. They will pop right out. Let them cool on a wire rack first and then remove. They are great because they are dishwasher safe.
How to store and reheat leftovers
Store leftovers covered in the fridge for up to 4 days.
I like to store bakery items in the fridge. I feel they maintain their freshness and do not dry out.
REHEATING INSTRUCTIONS:
Microwave: Place muffins on a microwave safe plate and reheat for 15-20 seconds or until nice and warm all the way through.
Oven: Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Place muffins on the baking sheet and reheat for 2-4 minutes or until the muffins are nice and warm all the way through.
I hope you have enjoyed my version of Gluten Free Lemon Poppy Seed Muffins. If you have tried this recipe please leave a comment and review below.
Check out some of my other breakfast recipes:
Gluten Free Lemon Poppy Seed Muffins
Equipment
- Baking sheet
Ingredients
- 1 cup Gluten free 1:1 baking flour (divided)
- 3/4 cup Sugar
- 1 1/2 teaspoon Baking powder
- 1/4 teaspoon Salt
- 1 tablespoon Poppy seeds
- 1/3 cup Oil
- 1/3 cup milk
- 1 Egg
- 3 tablespoons Butter (melted)
- 2.5 teaspoons Lemon juice (1 small lemon)
- 1 teaspoon Lemon extract
Lemon Glaze
- 1/2 cup Powdered sugar
- 1/2 teaspoon Lemon juice
- 1/4 teaspoon Lemon extract
Instructions
- Preheat oven to 400 degrees.
Dry Ingredients
- Place flour, sugar, salt, baking powder and poppy seeds in a mixing bowl. Mix together and set aside.
Wet Ingredients
- Add milk, oil, egg, lemon extract, and lemon juice in a separate mixing bowl and stir to combine.
How to make the muffins.
- Add the wet ingredients into your dry ingredients. Mix until you have a nice thick and sticky batter. Divide your batter into 12 muffins.
- Place the muffins in the oven and bake for 5 minutes. Lower the temperature to 350 degrees and bake for an additional 10-15 minutes. Check after 15 minutes, all ovens vary.
- Remove from the oven, let them cool and drizzle lemon glaze over the top of the muffins.
Lemon Glaze
- Add powdered sugar, lemon juice, and lemon extract to a bowl. Stir until you have a nice smooth glaze.
Notes
- DAIRY FREE OPTION: Instead of using butter in the batter, use ghee or a vegan/ non-dairy butter. Instead of milk, replace with almond milk, coconut milk, oat milk, etc. Whatever is your preferred “milk” of choice. (I used an almond milk and ghee for this recipe.)
- There is a trick to making sure we get the perfect texture, fluff, and rise to these yummy muffins. Don’t worry, I will share my secret. 🙂 Ha!
- The trick is the temperature. We want that perfect nice high dome but still want the soft tender middle. The first five minutes of baking at a higher temperature is the key. Bake at 400 degrees the first 5 minutes and then lower to 350 degrees for the reminder of the time. Works like magic on these Gluten Free Lemon Poppy Seed Muffins
Sue says
So so good! It’s hard to stop at one!
Kelly Rodrigue says
Yay! I love that kind of review. I am so happy you like them. They are a favorite in our house also.