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Tender Gluten-Free Lemon Poppy Seed Muffins

gluten-free lemon poppy seed muffins - featured image
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These tender gluten-free lemon poppy seed muffins offer a moist, flavorful breakfast treat with a bright lemon zing and subtle crunch from poppy seeds. Perfect for busy mornings or light snacks, they are easy to make and delightfully satisfying.

Ingredients

Scale
  • 1 ¾ cups (220 grams) gluten-free all-purpose flour (with xanthan gum)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 teaspoons lemon zest (from about 2 lemons)
  • 3 tablespoons fresh lemon juice
  • ¾ cup (150 grams) granulated sugar
  • 2 large eggs, room temperature
  • ½ cup (120 ml) plain Greek yogurt
  • ½ cup (120 ml) milk (dairy or plant-based)
  • ⅓ cup (80 ml) vegetable oil (e.g., avocado oil)
  • 2 tablespoons poppy seeds
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
  2. In a large bowl, whisk together gluten-free flour, baking powder, baking soda, salt, and poppy seeds until evenly combined.
  3. In a separate bowl, rub lemon zest into granulated sugar using your fingers or a spoon to release oils and intensify flavor.
  4. In another bowl, beat eggs with the lemon-sugar mixture until light and fluffy. Stir in Greek yogurt, milk, vegetable oil, lemon juice, and vanilla extract until smooth and glossy.
  5. Pour the wet ingredients into the dry ingredients bowl. Gently fold with a spatula until just combined; some lumps are okay. Avoid overmixing.
  6. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  7. Bake for 18-22 minutes, checking at 18 minutes by inserting a toothpick into the center of a muffin. If it comes out clean or with a few moist crumbs, muffins are done.
  8. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Use room temperature eggs and dairy for best results. Rub lemon zest into sugar to release oils and enhance lemon flavor. Avoid overmixing batter to keep muffins tender. Start checking muffins early to prevent overbaking. If batter is too thick, add a splash more milk; if too thin, add a tablespoon of flour. Let muffins cool completely on a wire rack to prevent sogginess.

Nutrition

Keywords: gluten-free, lemon poppy seed muffins, breakfast muffins, easy muffins, homemade, tender crumb, dairy-free option

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