Lemon flavor is the hero in this decadent gluten free lemon poppy seed muffin recipe. Top them with a lemonade icing drizzle, or enjoy them plain. These fluffy homemade muffins make a delicious addition to breakfast or brunch. They are also dairy-free!
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My kids were excited about this new recipe because I love making fluffy muffins. Whenever I bake something with lemons, I send them out to pick a lemon or two from our tree. We are lucky to have fresh lemons most of the year.
I make a lot of muffins, and I share many of them here on Fearless Dining. All of my muffin recipes are freezable, so you can enjoy them anytime. Here are some of our favorite gluten free muffin recipes, or you can try this delicious gluten free strawberry muffins recipe!
Why these gluten free lemon poppy muffins are the best:
- These are the fluffiest gluten free muffins. They do not taste gluten free!
- They are gluten and dairy-free, making them great for those who must avoid both allergens in baking.
- My lemon poppy seed muffins are freezable, so you can make a double batch and freeze the extras. This allows you to have a ready-made grab-and-go breakfast!
- This is a quick and easy gluten-free muffin recipe, and I share all of my tips and tricks so you can make them a regular muffin top or with a big dome top!
Hands down THE best lemon poppyseed muffin I have EVER HAD!! Made these this afternoon and they are INCREDIBLE!! Moist and fluffy and they’re actually amazing on their own without
Chelsey T., Pinterest user
the icing. This one is a keeper!”
Allergen Information:
I know many of my readers have multiple food sensitivities. These homemade lemon poppy seed muffins are:
- gluten-free
- dairy-free
- soy-free
- oat-free
- nut-free
Substitutions:
Sometimes, you don’t have the specific ingredients you may want to make a recipe, or you want to change out an ingredient to accommodate another allergen you must avoid. These easy ingredient swaps will help you further customize this recipe:
- Make them egg-free using an egg replacer. Readers have written to me and said Bob’s Red Mill Egg Replacer works very well in their muffin recipes.
- Use any type of dairy-free milk. Regular milk also works if you are not dairy-free.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten Free Flour Blend – I tested two gluten free flour blends: King Arthur Measure for Measure and Bob’s Red Mill 1:1 GF Blend. One reader wrote and told me Namaste flour blend also works.
- Cane Sugar – Sugar adds sweetness, but it also helps with the texture and browning of the muffins, giving them that soft, tender crumb.
- Binder – If your flour blend doesn’t contain a binder, I recommend adding 3/4 teaspoon of xanthan gum. Binders are essential in gluten-free baking to help hold everything together and prevent crumbling.
- Baking Soda and Powder – These leavening agents give the muffins lift, helping them rise and stay light and fluffy.
- Poppy Seeds – These add a slight crunch and a subtle nutty flavor that complements the lemon beautifully, giving the muffins a classic texture.
- Eggs – I recommend size large eggs. Eggs provide structure and moisture while also helping the muffins rise and hold their shape.
- Coconut Oil – This adds moisture and a subtle richness. You can substitute regular or vegan butter if you prefer—both options work well in this muffin recipe.
- Lemon – You can use bottled or fresh lemon juice, but trust me when I say fresh lemon juice gives the best flavor. Plus, you can use the zest for an extra burst of citrus.
Sandi’s tips for the fluffiest muffins:
- Muffin tip: If you over-mix the batter, your muffins will not be as light and fluffy! Mix the wet and dry ingredients until they are just barely mixed!
- For best results, do not use a stand mixer or an electric mixer. They will overmix the batter.
- If you want your muffins to have a domed style top, bake at 425º F for the first 5 minutes, then reduce the temperature to 350º F.
Step-by-Step Photos and Ingredients:
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Step 1: In a large mixing bowl, whisk together all of the dry ingredients. This helps evenly distribute the baking powder, baking soda, and poppy seeds throughout the gluten-free flour mixture.
Measuring Tip:
The best way to measure gluten-free flour is by using the level method: Fill the measuring cup without packing the flour down, then level the top with a knife.
Step 2: Whisk together all the wet ingredients until smooth in a separate mixing bowl. Then, pour the wet mixture into the bowl with the dry ingredients. Gently mix until just combined—don’t overmix.
📢 Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the batter. If your cake batter is too runny, add more flour, and if it is too thick, add more liquids.
Read Why Gluten-Free Flour Blends Vary to learn more about this.
Step 3: Line your muffin tin with parchment paper liners. Scoop the batter into each cup, filling them about ¾ of the way full.
Step 4: Bake at 350º F for 20–22 minutes. To check for doneness, insert a toothpick into the center of a muffin—if it comes out clean, they’re ready. If you see batter or moist crumbs, bake for a few more minutes and test again. Note that the final baking time will vary depending on whether you use a metal, ceramic, or silicone muffin pan.
Step 5: Remove the muffins from the oven and place on a cooling rack. Let the muffins sit in the pan for 5-10 minutes before taking them out of the pan. This helps the muffins set. Do not ice the muffins until they are fully cooled.
Step 6: Add powdered sugar and lemon juice to a small bowl. Mix them into the icing and drizzle the icing over the muffins. The whole family will love these muffins!
If you need more tips, be sure to check out my Gluten Free Muffins Troubleshooting Guide.
Frequently Asked Questions:
Poppy seeds have a bad rap, and many people worry about eating them. Unless you plan to eat several pounds of poppy seeds, the low amount of poppy seeds in baked goods and bagels will not affect you.
You can easily freeze these muffins. Allow them to cool completely, then add them gently to a large freezer bag. Seal it. To thaw your muffins, allow them to thaw slowly to room temperature on a plate or pop them into the microwave. If you use the microwave, the icing will get very hot, so be careful.
Store your muffins in an airtight container in the refrigerator, or freeze them as instructed above. They will keep them in the refrigerator for up to 4 days or 4 months in the freezer.
If you love lemons as much as we do, don’t miss the best gluten free lemon dessert recipes on the blog!
More Gluten Free Muffin Recipes to Try:
- Gluten Free Pumpkin Muffins
- Gluten Free Oatmeal Muffins
- Gluten Free Banana Oat Muffins
- Easy Gluten Free Blueberry Muffins
Reader Review:
Made these today! SO GOOD! Thank you for sharing this recipe! And I love all the non-wheat flours you use in the recipe! Fits with my allergy design! 🙂”
Sheryl
Love This Recipe?
💬 Did you make this recipe? Drop a comment below, and let me know how it turned out! ⭐⭐⭐⭐⭐ Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Gluten Free Lemon Poppy Seed Muffins
Ingredients
Equipment
Method
- Preheat the oven to 350º F.
- In a large mixing bowl, combine 1 1/2 cups gluten free flour blend, 1 cup cane sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/8 teaspoon salt, and 1 tablespoon poppy seeds.
- In a smaller bowl, add 3/4 cup non-dairy milk, 6 tablespoons lemon juice, 2 teaspoons lemon zest, 3 large eggs, and 1/4 cup melted coconut oil; mix well.
- Pour the wet ingredients into the dry ingredients and mix gently. (*See note)
- Add the muffin liners to a muffin pan and then fill each section about 3/4 full of the batter and bake for 22-25 minutes until done. (See the baking instructions below if you want dome tops on the muffins.)
- To test whether your muffins are done baking, insert a toothpick into a muffin. If the toothpick comes back clean, the muffins are done baking. The muffins need to bake longer if you see crumbs or batter on the toothpick.
- Remove the muffins from the oven and let them sit in the pan for 8-10 minutes. This will allow the muffins to set. Remove them carefully after this time and place them on a cooling rack.
- While the muffins are cooling, mix the lemon juice and powdered sugar to make the lemonade icing. Drizzle onto the muffins.
- If you prefer a dome top on your muffins, preheat the oven to 425º F. Bake the muffins at this temperature for the first 5 minutes, then turn the oven temperature down to 350º F.
Nutrition
Notes
- I tested this recipe with King Arthur Measure for Measure. You can also use my DIY All-Purpose Gluten-Free Flour Blend. Other blends should also work, but keep an eye on the moisture level. My rule of thumb is if your batter or dough is too runny, add more flour, and if it is too thick, add more liquids.
- For the lightest and fluffy muffins, do not overmix the batter! Mix the wet and dry ingredients until they are just barely mixed, or the muffins will not be as light and fluffy.
- These muffins will keep fresh for up to 4 days in an airtight container or for up to 4 months in the freezer. To thaw the muffins, put them on a plate on the counter or microwave them for 25 seconds.
Nutritional Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
Tried this recipe?
Let us know how it was!
This post was updated from an older June 2018 post with better directions and tips for success.
Just made this recipe for the first time. Followed the measurements but didn’t see your note about adding more flour if needed so they came out super flat. Next time if I add more flour to get to the consistency you’ve shown in your photo will I also need to add more sugar or soda/powder? Seems like the ratios will be off if I just keep adding flour. Thanks!
Hi Holly, I am sorry you didn’t see the note about adding more flour. You didn’t mention what flour blend you used. I talk about it in the post and recipe card. It is hard because everyone uses different gluten-free flour blends, and each performs a little differently because of the grain to starch ratio varying by brand. You should definitely try making them again and you do not need to add more baking soda, sugar, etc. You didn’t mention your batter consistency, but the amount of flour you add shouldn’t be so great it would make a difference, if it is, you are using a starchy blend and you can just reduce the amount of liquids a bit. (Also, don’t open the oven while they bake because that can also cause them to not rise.
Made these just the other day. They are great! Like always friend can’t believe they are gluten free. Thanks for another awesome recipe!
You are so welcome, Tammy!! I am thrilled your non-gluten-free friends loved them as well!
These got the gold star from my breakfast group this weekend. I used KA Measure for Measure flour. Used Pam spray on my muffin pan and they came right out with no sticking. Another great recipe find from Sandi. Thank you.
I am so glad everyone loved these lemon muffins. Just to check, you used regular PAM? The PAM baking spray isn’t gluten free, but the original one is.
These muffins were a great way to start my Saturday! I loved the recipe and it was very easy to make. Thanks for sharing them with me!
I am thrilled you loved these lemon poppy seed muffins. Thank you so much.
Really fancied baking these muffins but unsure about measurement of ingredients. eg I assume cups and spoons are American while our Australian ones are different sized. If so I will have to research and convert because I really want to make the muffins. (I have found Bob’s Red Mill GF flour in my supermarket however, at a premium cost!)
Hi Dorothy, To help a little. Is the Bob’s flour the 1:1? If so, one cup equaled 152.2 grams for me. Note humidity, where and how you store flour can make some variation in weight.
Love this recipe! Made it today using Namaste flour as that is my go to flour. The muffins are light and tasty. I will certainly be making these again. Used my silicone muffin molds and baked for 22 minutes – nothing sticks.
Thank you so much. I need to try that flour sometime soon, I hear good things.
Hi there! I just made this recipe and the flavor and texture were great but the muffins really stuck to the muffin liners and I lost a lot of volume because of what remained stuck. They didn’t seem over cooked. Do you have a suggestion of what to adjust ?
Thank you!
Hi Samantha, that can happen, especially when using starchier blends. I always use parchment paper cupcake liners so nothing will stick.
Hello, quick question on this recipe. Is all of the lemon juice for the frosting? Or does some go in the muffins?
Hi, To clarify, I specified the amount of lemon juice for the cupcakes and icing separately.
Hi, I made these lemons and poppy seed muffins this morning and they did not turn out as per you photos. Please can you tell me where I went wrong.
I follows your instructions using spoons and cups. I melted the coconut oil, was I supposed to let it cook completely before adding it? As this seems to be when things started to go wrong. As it hardened into lumps as I was storing it in. I tried to smooth the lumps out but the batter without over mixing. The batter was very runny, not thick like yours. Any ideas please? I love using new recipes but if I can’t find out where I went wrong I won’t be using this again. They haven’t really risen in the oven are have a very stodgy consistency. Thank you.
Hi Lynne, what gluten free flour blend did you use? Some are starchy, and you need more flour than other blends. If you notice the batter is very runny, and doesn’t look like what I have posted in photos, you probably needed to add more gluten free flour.
Hi – tried this recipe and loved it! Planning to make several dozen for a school event next week. Have you had success in doubling or tripling the recipe as written?
Hi Helen, I am so glad you love these muffins. You can easily double or triple the recipe. Have a good event!
This screams summer on a snowy day! I am going to make this! Thanks Sandi
You are very welcome.
I was curious if it would be okay to substitute coconut sugar for normal sugar? Or honey?
Hi Dani, I haven’t tested either in my recipe so I am not sure how it would turn out.
Made these today! SO GOOD! Thank you for sharing this recipe! And I love all the non-wheat flours you use in the recipe! Fits with my allergy design! 🙂 I did make a couple changes due to allergies… almonds (used rice milk instead) and baking powder (upped the soda to 1-1/2 teaspoons). I also exchanged out the sugar with monk sugar 1:1 and threw in 1-1/2 cups blueberries. Incredibly yummy! Will make again….and again!
I am so glad you liked them, Sheryl!! I need to start experimenting with monk sugar.
Not sure if i did something wrong but my muffins came out oily and treated somewhat oily. Note, my coconut oil is semi solid but melts on touch. I did melt it to ensure it was only 2/3 cup. Aside from that, favour was good though. Any suggestions?
Hi Pete, I am so glad you messaged me about this. We chatted via FB and discovered that 1/3 cup worked better. Thank you so much.
Any experience with coconut sugar?? I’m trying to lower and or elinate as much sugar as I can and don’t want to use artificial sugars. Love the sound of your lemon recipe but too much sugar!! Would love to know your thoughts on this.
Hi Joy, I totally get that. I have not tested coconut sugar in this recipe, but I have used it in muffin recipes. I am thinking it will be fine to use, but note that your muffin color will be browner in color using coconut sugar.