Lemon flavor is the hero in this decadent gluten free lemon poppy seed muffins recipe. Top them with a lemonade icing drizzle, or enjoy them plain. These fluffy muffins are also dairy-free!
My kids were pretty excited about this new recipe because they love it when I make fluffy muffins. Whenever I bake something with lemons, I send them out to go 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 a lot 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 too!
This recipe uses simple ingredients that you can find at any local grocery store. These fluffy muffins taste like the real deal and they get rave reviews! Nobody will know these homemade muffins are gluten free.
Why These Gluten Free Lemon Poppy Muffins Are Great:
- These are the fluffiest gluten free muffins. They are seriously good!
- They are gluten free and dairy free making them great for those who have to avoid both in their baking.
- My moist lemon poppy seed muffins are also 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 an easy recipe and I share all of my tips and tricks so you can make them regular, or with a big dome top!
- Gluten free flour blend - I tested two gluten free flour blends: King Arthur Measure for Measure and Bob's Red Mill 1 to 1 GF Blend. If you prefer, I also created this recipe with a custom mix I like using ¾ cup sorghum flour, ⅓ cup brown rice flour, ½ cup arrowroot starch, and 1 teaspoon Xanthan Gum.
- Poppy seeds - These add the perfect texture to this muffins recipe.
- Non-dairy milk - I used almond milk, but others are fine as well. I would avoid using canned coconut milk. It is too dense of a liquid for this recipe.
- Eggs - I recommend size large eggs.
- Coconut oil - if you can't have coconut, vegan butter also works well.
- Lemon - You can use fresh lemon juice or bottled.
Are you ready to make these easy lemon poppy seed muffins?
Recipe Step By Step Ingredients:
Step 1: Combine all of your dry ingredients in a large mixing bowl and whisk to blend the gluten free flour mixture.
The easiest way to measure your gluten free flour is to use either the spoon method or leveling method.
Spoon Method: You can also use a spoon to fill the measuring cup. Use a knife to level along the top to remove the extra flour.
Leveling Method: Put the measuring scoop into the flour and fill. Do not pack the flour. Use a knife to scrape along the top to remove the extra flour.
Step 2: In a separate bowl, add the wet ingredients and whisk to blend. Pour the wet ingredients into the dry ingredients and mix gently.
Step 3: Scoop the gluten free muffin batter to parchment muffin papers. Fill each cup of the muffin pan ¾ full of the muffin batter.
Step 4: Bake on 350º F for 20-22 minutes until done. To test for doneness, insert a toothpick into the center of a muffin. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the muffins need to bake longer.
Step 5: In a small bowl, add the powdered sugar and lemon juice. Mix them together into icing and drizzle the icing over the muffins. The whole family will love these muffins!
Expert Tips For Fluffy 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 standing 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.
The best way to test to see if your muffins are done baking is to insert a toothpick into the middle of a muffin. If the toothpick comes back clean, the muffins are finished baking. If you see batter or crumbs, the muffins need to bake longer.
Poppy seeds definitely 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 gently to a large freezer bag. Seal it. To thaw your muffins, allow to thaw slowly to room temperature on a plate, or pop it into the microwave. Note, if you use the microwave, the icing will get very hot so be careful.
Store your muffins in an air-tight container in the refrigerator or freeze as instructed above. They will keep up to 4 days in the refrigerator or 4-5 months in the freezer.
If you love lemons as much as we do, don't miss the best gluten free lemon desserts 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
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
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 the icing. This one is a keeper!"Chelsey T., Pinterest user
This post was updated from an older June 2018 post with better directions and tips for success.
Gluten Free Lemon Poppy Seed Muffins
- 1 ½ cups gluten free flour blend (See note)
- 1 cup sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- 1 tablespoon poppy seeds
- ¾ cup almond milk
- 6 tablespoons lemon juice
- 2 teaspoons lemon zest
- 3 eggs
- ¼ cup coconut oil melted
- ½ cup powdered sugar for icing
- 1 tablespoon lemon juice for icing
- Preheat the oven to 350º F.
- In a large bowl, add the dry ingredients and whisk to blend.
- In a bowl, add the wet ingredients and mix well.
- Pour the wet ingredients into the dry ingredients and mix gently. (*See note)
- Add the muffin batter to a muffin tray. Fill each about ¾ full of the batter and bake for 22-25 minutes until done. (*See note)
- Allow the muffins to cool on a cooling rack. Mix the lemon juice and powdered sugar to make the lemonade icing. Drizzle onto the muffins.
- If you prefer to use my custom flour blend to make these muffins, add ¾ cup sorghum flour, ¼ cup brown rice flour, ½ cup arrowroot starch (or tapioca starch), and 1 teaspoon Xanthan Gum to a bowl and whisk to blend.
- For the lightest and fluffy muffins, do not over mix or the muffins will not be as light and fluffy.
- To test to see if your muffins are done baking, insert a toothpick into a muffin. If the toothpick comes back clean, the muffins are done baking. If you see crumbs or batter, the muffins need to bake longer.
- These muffins will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
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.
If you love the recipes you are finding on my blog, I would love for you to sign up for my newsletter (and get my free gluten free lemon desserts e-cookbook!)