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 muffins are also dairy-free!
My kids were pretty excited about this new recipe because I love making 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 many of them here on Fearless Dining. All of my muffin recipes are freezable so that 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!
This recipe uses simple ingredients that you can find at any local grocery store. These fluffy muffins taste like the real deal and get rave reviews! Nobody will know these homemade muffins are gluten free.
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
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 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 muffin recipe.
- Non-dairy milk - I used almond milk, but others are also fine. 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 - vegan butter also works well if you can't have coconut.
- 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
The easiest way to measure your gluten free flour is to use either the spoon method or the 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 onto parchment muffin papers. Fill each cup of the muffin pan ¾ full of the muffin batter.
Step 4: Bake at 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 must be baked longer.
Step 5: 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!
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!
- Do NOT use a standing or an electric mixer for best results. 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.
If you need more tips, be sure to check out my Gluten Free Muffins Troubleshooting Guide.
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 must be baked longer.
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 it into the microwave. 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 them 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 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
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
Gluten Free Lemon Poppy Seed Muffins
*As an Amazon Associate, I earn a small commission from qualifying purchases.
- 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.
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.
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.
This post was updated from an older June 2018 post with better directions and tips for success.
Simplifying the art of baking and cooking gluten-free recipes.