Gluten Free Easy Lemon Poppy Seed Muffin Recipe
These Gluten Free Lemon Poppy Seed Muffins are soft, tangy, and bakery-style, made with Greek yogurt and fresh lemon. Topped with a sweet glaze, ready in 40 min.
Servings: 12 muffins
Calories: 227kcal
Ingredients
- 1 ¾ cup gluten free flour with xanthan gum
- 1 tsp baking powder
- ½ tsp baking soda
- 1 cup granulated sugar
- 1 lemon for juice and the zest
- Pinch of salt
- 2 tbsp poppy seeds
- ½ cup butter
- 3 eggs
- 1 cup plain greek yogurt
Instructions
- 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 poppy seeds.
- 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. Don't overmix.
- Fill the 12 cup muffin tin and bake for 18-20 minutes.
- Glaze with melted coconut butter (or powdered sugar mixed with more fresh lemon juice), more poppy seeds and lemon zest.
Notes
Substitutions – To make these dairy-free, use vegan Greek yogurt and butter.
Rounded Muffin Tops – Fill your muffin liners all the way to the brim for big bakery-style muffins.
Storage – Keep muffins in an airtight container at room temperature or glazed muffins in the fridge for up to 3 days.
Freezing – Store in the freezer up to 3 months in an airtight container. Defrost on the counter to room temperature, then warm in a 300°F oven or the microwave for a few minutes to bring them back.
Nutrition
Serving: 1muffin | Calories: 227kcal | Carbohydrates: 31g | Protein: 5g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 62mg | Sodium: 164mg | Potassium: 65mg | Fiber: 2g | Sugar: 18g | Vitamin A: 298IU | Vitamin C: 5mg | Calcium: 82mg | Iron: 1mg