These Gluten Free Lemon Poppyseed Muffins are tangy, slightly crisp on the outside and have a bright lemon flavor. They are topped with a simple sweet coconut glaze and are quick, easy, and delicious!
You are going to love the zesty flavour and moist texture of these gluten free lemon poppyseed muffins. They are sweet, tangy and have the perfect amount of fresh lemon flavor.
I have made these muffins a few times, adjusting the ingredients until I achieved the flavour and texture I wanted. It was important that I also kept the ingredients wholesome and healthy.
I know almost everyone has a classic lemon poppyseed muffin recipe. But this recipe is my favourite, and has been in my family recipes for years!
The initial recipe from my grandmother had sour cream in it. But I wanted to tweak it ever so slightly, and decided to use plain greek yogurt instead of the sour cream.
I love using greek yogurt in my baked goods because it is loaded with protein to help you feel full for longer, without all the added fat that sour cream has. Greek yogurt is also amazing for it’s creaminess to help keep baked goods moist.
These fluffy muffins can satisfy any sweet tooth. It’s such an easy recipe that’s perfect for mother’s day brunch or for your whole family on a Sunday afternoon.
Table of Contents
WHAT INGREDIENTS ARE NEEDED FOR THESE DELICIOUS LEMON POPPY SEED MUFFINS?
You will need the following ingredients listed below to make these lemon muffins (the exact measurements and full recipe are in the recipe card at the bottom of this post):
- Gluten-free flour with xanthan gum – or regular all-purpose flour if you’re not celiac or gluten-intolerant. You may also be able to use oat flour or almond flour but in slightly different measurements.
- Baking powder
- Baking soda
- Granulated sugar (or sugar replacement)
- Fresh lemon (for juice and zest)
- Poppy seeds
- Butter (or vegan butter)
- Eggs – I have not tried this recipe with an egg substitute.
- Greek yogurt
HOW TO MAKE THE GLUTEN-FREE LEMON POPPY SEED MUFFINS
Preheat your oven to 350F and grease or line a 12 cup muffin tin with muffin liners and set aside.
In a large mixing bowl, combine flour, baking powder, baking soda, sugar, lemon zest, salt and poppyseeds.
In a separate bowl, using an electric mixer or stand mixer, cream the butter. Add in eggs one at a time, then add greek yogurt and lemon juice and mix well.
Add dry ingredients to wet ingredients and mix until just combined. Fill 12 muffin tins and bake for 18-20 minutes.
Glaze with melted coconut butter (or powdered sugar mixed with lemon juice), more poppyseeds and lemon zest. Enjoy!
WHY THIS IS THE BEST LEMON POPPYSEED RECIPE
Simple ingredients – It just makes baking that much more pleasant. If you already have the majority of the ingredients in your pantry, and they are simple ingredients, I’m in!
This recipe calls for everyday ingredients you probably already have on hand, and if you don’t, I can guarantee you’re only missing 1-2 ingredients. Nothing that will be hard to find in your nearest grocery store!
Fresh lemons & zest – I have made many recipes where I have gotten lazy, and I’ve used the store bought bottled lemon juice. I’m sorry, but it just isn’t the same.
Fresh lemon juice and fresh lemon zest is just better. It has more of a punch, and has a lot more flavour.
You can however find freshly squeezed lemon and lime juice in certain grocery stores (where the only ingredient is lemon juice), which I have used for some of my recipes. That stuff does do the trick, but for this recipe I recommend buying a lemon as you want some of that fresh zest as well!
Coconut Butter Frosting – I personally love coconut butter, it’s almost like crack to me. I use it in my baking, smoothies, in my coffee some days, eating it straight from the spoon, bathing in it.
Okay I went a bit far, but I do love it. I used coconut butter as a super simple glaze for these muffins, but you could definitely use a combination of powdered sugar and lemon juice for this too to give it even more of a tang!
TIPS AND TRICKS FOR THIS LEMON POPPY SEED MUFFIN RECIPE
Don’t over mix your muffin batter
Be careful not to over-mix the batter once you combine the dry and wet ingredients. This will create rubbery muffins.
Gently stir until just combined. This is important for most gluten and gluten free baking recipes.
Don’t over bake the muffins
Make sure you keep a close eye on your muffins! If you accidentally over bake them they will be dry.
You do not want to bake for longer than 20-25 minutes.
Can I frost with something other than coconut butter?
Yes, for a lighter lemon glaze you can just use powdered sugar and lemon juice. The ratio is about 1 ½ cups of powdered sugar and 3 tablespoons of lemon juice.
Whisk and drizzle over the top of the muffins. This will give the muffins a bit more tang and sweetness!
Can you freeze the gluten-free muffins?
Yes, muffins can also be frozen in an airtight container for up to 3 months. Defrost on the counter until room temperature.
Microwave or bake in oven for 5 minutes on 300F.
IF YOU LOVE THIS THESE GLUTEN FREE LEMON POPPYSEED MUFFINS, HERE ARE SOME OTHER GLUTEN FREE SWEET OPTIONS YOU CAN TEST OUT!
- Superfood Protein Breakfast Cookies (Gluten Free & Vegan)
- Vegan Banana Chocolate Chip Sheet Pan Pancakes
- Perfect Vegan & Gluten Free Chocolate Chip Cookies
- Gluten Free Vegan Peanut Butter Cookies
- Homemade Dunkaroo Dip (Funfetti Cake Batter Dip)
- 1 3/4 cup gluten free flour, with xanthun gum
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 cup granulated sugar
- 1 lemon, for juice and the zest
- pinch of salt
- 2 tbsp poppyseed
- 1/2 cup butter
- 3 eggs
- 1 cup plain greek yogurt
- Preheat oven to 350F. Grease and line a 12 cup muffin tin and set aside.
- In a medium size bowl, combine flour, baking powder, baking soda, sugar, lemon zest, salt and poppyseeds.
- In a separate bowl using an electric mixer or stand mixer, cream the butter very well.
- Add in eggs one at a time. Then add greek yogurt and lemon juice from one whole lemon and mix well.
- Add dry ingredients to wet ingredients and mix until just combined.
- Fill 12 muffins tins and bake for 18-20 minutes.
- Glaze with melted coconut butter (or powdered sugar mixed with more fresh lemon juice), more poppyseeds and lemon zest.
Serving Size:1 grams
Amount Per Serving: Calories: 241Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 68mgSodium: 202mgCarbohydrates: 35gFiber: 1gSugar: 20gProtein: 6g
The nutrition information provided is calculated based on industry-standard software and should be used as a general guide only. The information may vary depending on ingredient substitutions, cooking techniques, and individual serving sizes. It is the responsibility of the reader to ensure the accuracy and appropriateness of the nutritional information provided. Always consult a qualified healthcare provider for personalized medical or nutritional advice.
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I love to bake, cook, exercise, and document all of the above. Nutrition is not low fat. It is not low calorie. It’s not feeling deprived or being hungry all the time. It’s nourishing your body with real, whole foods so that you are consistently satisfied and energized to live your life to the fullest! Read more…