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Gluten-Free Lemon Poppy Seed Muffins Recipe

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4 from 3 reviews

Delight in these moist and flavorful Gluten-Free Lemon Poppy Seed Muffins, made with a tender crumb and a zesty lemon glaze. Perfect for a breakfast treat or afternoon snack, these muffins combine the bright, fresh taste of lemon with the subtle crunch of poppy seeds, all while being suitable for those following a gluten-free diet.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 22-24 minutes
  • Total Time: 32-34 minutes
  • Yield: 18 muffins
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

Dry Ingredients

  • 2 cups gluten-free all-purpose flour (Cup4Cup recommended)
  • 2 tbsp poppy seeds
  • 2 tsp baking powder*
  • 1 tsp xanthan gum (if your gluten-free flour blend doesn’t include it)
  • ¼ tsp salt
  • 1 cup granulated sugar

Wet Ingredients

  • 1 cup full fat sour cream** (room temperature, or Greek yogurt as a substitute)
  • ¾ cup unsalted butter (melted but cooled to room temperature)
  • 2 large eggs (room temperature)
  • 2 tbsp fresh lemon juice
  • 1 tbsp fresh lemon zest
  • 2 tsp vanilla extract
  • Drop of yellow food coloring*** (optional)

Glaze

  • 1 cup powdered sugar
  • 1 tbsp fresh lemon juice

Instructions

  1. Prep: Line 18 muffin tins with paper liners. Preheat your oven to 350°F (180°C).
  2. Mix Dry Ingredients: In a medium bowl, whisk together the gluten-free all-purpose flour, poppy seeds, baking powder, xanthan gum (if needed), and salt. Set aside this dry mixture.
  3. Combine Wet Ingredients: In a large bowl, thoroughly mix the granulated sugar, sour cream, melted and cooled butter, eggs, lemon juice, lemon zest, and vanilla extract using a handheld mixer on low speed or a silicone spatula until fully combined.
  4. Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, folding gently until just combined to avoid overmixing.
  5. Fill Muffin Tins: Using a lightly oiled ice cream scoop, fill each muffin liner about ¾ full with the batter. Optionally, sprinkle coarse sugar on top for extra crunch.
  6. Bake: Bake the muffins in the preheated oven for 22-24 minutes, or until a toothpick inserted into the center comes out clean without wet batter.
  7. Cool: Allow the muffins to cool completely in the tin before removing.
  8. Glaze: Mix powdered sugar and lemon juice in a small bowl until smooth. Drizzle the glaze over the cooled muffins evenly.

Notes

  • *Make sure your gluten-free baking powder is fresh for optimal rising.
  • **Sour cream adds moisture and tang; Greek yogurt is a great substitute if needed.
  • ***Yellow food coloring is optional and purely for enhancing the muffin’s color.
  • Use an ice cream scoop lightly sprayed with non-stick baking oil to achieve uniform muffin shapes.
  • To test doneness, a toothpick should come out clean without wet batter.
  • Allow muffins to cool before glazing to prevent melting the glaze.

Find it online: https://cheftinaskitchen.com/gluten-free-lemon-poppy-seed-muffins-recipe/