This absolutely delicious gluten free lemon poppy seed muffin recipe is the only one you’ll need. Perfectly moist, fluffy and full of lemon-y flavor, these poppy seed muffins are exactly what you’ve been craving. Topped with a lemon glaze for an irresistible gluten free muffin that is perfect for breakfast, brunch or snack!
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Why you’ll love these muffins!
Texture - These muffins are perfectly moist, fluffy and irresistible.
Gluten Free and Dairy Free - Not only are these muffins really tasty, they’re also completely gluten free and dairy free!
Easy - The great thing about muffins is that they are so simple to make! Simply follow the instructions and you’ll have yourself 12 perfect muffins in about 20 minutes.
Check out our Cinnamon Roll Muffins or Healthy Pumpkin Muffins for more gluten and dairy free recipes!
Ingredients needed
Eggs - Two eggs go into this recipe.
Dairy Free Vanilla Yogurt - The yogurt helps keep the muffins moist. I use dairy free vanilla coconut milk yogurt.
Honey - The honey is used as the sweetener in this recipe.
Dairy Free Butter - I like using either Country Crock Plant Butter or Miyoko’s Creamery Vegan Butter but you can use whatever butter you’d like.
Lemon Juice and Zest - I definitely recommend using fresh lemons for the best flavor. You’ll need about 2-3 lemons total for the muffins and the lemon glaze.
1-to-1 Gluten Free Flour - My favorite 1-to-1 gluten free flours are either Bob’s Red Mill or King Arthur.
Poppy Seeds - Of course, you can’t have a lemon poppy seed muffin recipe without the poppy seeds!
Baking Powder and Baking Soda - To give rise and help with the baking process.
Salt - Just a dash of salt for more depth of flavor.
How to make lemon poppyseed muffins
Preheat the oven to 350ºF and line a 12 cup muffin pan with liners or use a silicone muffin pan.
In a medium bowl, whisk together the eggs, yogurt, honey, butter, lemon zest, and lemon juice.
In a separate bowl, mix together the flour, poppy seeds, baking powder, baking soda, and salt. Add the dry mixture to the wet mixture. Mix with a rubber spatula until just combined. It’s important not to overmix the batter.
Divide the batter evenly between the 12 muffin cups.
Bake for about 18 minutes or until lightly golden brown and a toothpick comes out clean.
Optional Lemon Glaze:
Mix the lemon juice, lemon zest, and powdered sugar together. Add more or less powdered sugar for desired consistency. Drizzle the glaze over the cooled lemon poppy seed muffins.
Tips for the best muffins
Get yourself a digital thermometer. Having a digital thermometer is extremely helpful when cooking things like meat but did you know you can use one on baked goods also? The optimal internal temperature of these muffins is 200ºF. If you don't have a digital thermometer, don't worry, use a toothpick to insert in the middle of the muffin. The muffins are done when the tester comes out clean.
Don't overmix the batter. Mix the dry ingredients with the wet ingredients just until combined. You don't want to overmix the batter or it will result in a tough and less fluffy muffin.
Use liners or a silicone muffin pan. Easily remove the muffins using either liners, greasing the pan or using a silicone muffin pan. I recently got this muffin pan and love how easy the muffins come out and how easy it is to clean!
How to store
Store the muffins at room temperature or in the fridge for up to 2-3 days.
More recipes you might like!
- Healthier Lemon Bars
- Healthy Pumpkin Muffins
- Cinnamon Roll Muffins
- Best Gluten Free Zucchini Coffee Cake
- Lemon Raspberry Crumble Bars
If you’ve enjoyed this recipe or have a question, please leave a review and comment below! Also feel free to tag @withsweethoney on Instagram!
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Gluten Free Lemon Poppy Seed Muffins
Ingredients
- 2 eggs
- ¾ cup dairy free vanilla yogurt
- ½ cup honey
- ½ cup dairy free butter melted and cooled
- 2 tbsp fresh lemon zest
- 2 tbsp fresh lemon juice
- 2 cups 1-to-1 gluten free flour
- 2 tbsp poppy seeds
- 1 tbsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
Lemon Glaze (optional)
- 2 tbsp fresh lemon juice
- 2 tbsp lemon zest
- 1 cup powdered sugar more or less depending on desired constancy
Instructions
- Preheat the oven to 350ºF and line a 12 cup muffin pan with liners or use a silicone muffin pan.
- In a medium bowl, whisk together the eggs, yogurt, honey, butter, lemon zest, and lemon juice.
- In a separate bowl, mix together the flour, poppy seeds, baking powder, baking soda, and salt. Add the dry mixture to the wet mixture. Mix with a rubber spatula until just combined. It’s important not to overmix the batter.
- Divide the batter evenly between the 12 muffin cups.
- Bake for about 18 minutes or until lightly golden brown and a toothpick comes out clean.
Optional Lemon Glaze:
- Mix the lemon juice, lemon zest, and powdered sugar together. Add more or less powdered sugar for desired consistency. Drizzle the glaze over the cooled lemon poppy seed muffins.
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