You are in for a treat today! We had a few lemons left in our lemon tree and I had just enough to make these moist gluten free lemon poppy seed muffins! These fluffy muffins are also dairy-free!
Top with a lemonade drizzle, these muffins are going to be hard to resist! My kids were pretty excited because they love it when I make lemonade icing to go with these muffins.
We make a lot of muffins, and I share a lot of them here on Fearless Dining. All of my muffin recipes are freezable. Here are some of our favorite gluten free muffin recipes, or you can try this delicious gluten free strawberry muffins recipe too!
Why you want to try these muffins:
Honestly, this recipe for gluten free lemon poppy seed muffins makes muffins that are so light and fluffy and full of lemon flavor...they truly are one of the best muffin recipes on the blog. They are easy to make, and you can enjoy these for breakfast or a snack.
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!
What you need to make these muffins:
- 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 - Many ask if poppy seeds are gluten free. I am happy to say that poppy seeds are gluten free, but I would definitely get them from a reputable manufacturer like Bob's Red Mill.
- Non-dairy milk - I used almond milk, but others are fine as well.
- Coconut oil - if you can't have coconut, vegan butter also works well.
Are you ready to make these easy lemon poppy seed muffins?
How to make this recipe:
Step 1: Add all of your dry ingredients to a bowl and whisk to blend.
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: Add the batter to parchment muffin papers. Fill each cup ¾ full of the muffin batter.
Step 4: Bake on 350º F for 20-22 minutes until done.
Step 5: Mix up the powdered sugar and lemon juice and drizzle the icing over the muffins.
Expert Tips and Recipe FAQ:
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!
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 use fresh or bottle lemon juice.
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:
Yummm absolutely delicious and so easy to make!"Rachel I.
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
If you tried this recipe or any other recipe on my blog, please leave me a rating and a comment. I LOVE hearing from you!! You can also FOLLOW ME on Facebook, Instagram, or Pinterest to see even more delicious recipes!
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.
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