Lemon Poppyseed Muffins (gluten-free)
These Gluten-Free Lemon Poppyseed Muffins are bright, zesty, and irresistibly soft. Made with simple ingredients and all purpose gluten-free flour.
Servings 6
Calories 180kcal
Ingredients
- ½ cup + 1 tablespoon milk of choice (133 ml, I used unsweetened almond milk)
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 1 cup + 1 tablespoon all purpose gluten-free flour with xanthan gum (160 grams )
- 1 tablespoon poppyseeds (8 grams)
- ½ teaspoon gluten-free baking powder
- ¼ teaspoon baking soda
- ¼ cup + 1 tablespoons granulated sugar (62 grams)
- ¼ teaspoon salt
- 3 tablespoons butter or vegan butter, melted but not hot
- 1 egg
Lemon Glaze
- ½ cup powdered sugar (63 grams)
- 1 tablespoon lemon juice
Instructions
- Milk + Lemon: Preheat the oven to 425 degrees F and grease or line 6 cups of a standard muffin pan. Combine the milk, lemon juice, and lemon zest. I do this in a liquid measuring cup so the recipe only needs one mixing bowl. Set aside.½ cup + 1 tablespoon milk of choice, 1 tablespoon lemon juice, 1 tablespoon lemon zest
- Dry Ingredients: In a large mixing bowl, whisk together the gluten-free flour, poppyseeds, baking soda, baking powder, sugar and salt.1 cup + 1 tablespoon all purpose gluten-free flour , 1 tablespoon poppyseeds, ½ teaspoon gluten-free baking powder, ¼ teaspoon baking soda, ¼ cup + 1 tablespoons granulated sugar , ¼ teaspoon salt
- Wet Ingredients: Add the egg and melted butter to the milk mixture and whisk together. Then pour it into the bowl of dry ingredients. Stir until just combined but do not over mix - ideally it will be very lumpy. Allow the batter to rest for 5-15 minutes (longer makes a softer crumb).3 tablespoons butter, 1 egg
- Bake: Portion the batter evenly between the muffin cups. Bake on a middle oven rack at 425 degrees F for 7 minutes. Then lower the temperature to 400 degrees F and bake for 8-10 minutes. You can test for done-ness by inserting a toothpick in the center of a muffin to make sure it comes out dry, or with just a few moist crumbs.
- Lemon Glaze: Meanwhile, in a small mixing bowl, add 1 tablespoon of lemon juice to ½ cup of powdered sugar and whisk until smooth to make a glaze. Add additional liquid (lemon juice, milk, or water will work) or powdered sugar to create your desired consistency.1 tablespoon lemon juice, ½ cup powdered sugar
- Cool: Cool for 5 minutes in the muffin pan. Then gently remove the muffins from the pan and set them on a wire cooling rack for an additional 10 minutes to cool before eating.
Notes
See the blog post for ingredient notes, step-by-step photos, and expert tips.
Storage: Store leftover gluten-free lemon poppyseed muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. For best texture, store the muffins and glaze separately and drizzle on the glaze just before serving. You can also freeze them for up to 3 months.
Gluten-Free Flour: I used Bob's Red Mill 1-to-1 gluten-free baking flour (blue bag). If your GF flour blend doesn't include xanthan gum, add ¼ teaspoon per cup of flour.
Dairy-Free: Use dairy-free milk and dairy-free butter.
Egg-Free: replace the 1 egg with 1 tablespoon of potato or corn starch and 3 tablespoons of water. Add the starch in with the dry ingredients and mix in. Add the water with the wet ingredients.
Vegan: Follow the above substitutions for dairy-free and egg-free.
Nutrition
Calories: 180kcal | Carbohydrates: 28g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 42mg | Sodium: 261mg | Potassium: 26mg | Fiber: 3g | Sugar: 13g | Vitamin A: 224IU | Vitamin C: 2mg | Calcium: 67mg | Iron: 1mg