Easy Gluten Free Lemon Poppy Seed Muffins Recipe
Fluffy, sweet and bursting with citrus flavor, these gluten free lemon poppy seed muffins make a perfect snack or on the go breakfast. And they’re gluten free, dairy free and refined sugar free so you can feel good about treating yourself!
Lemon poppy seed muffins are a classic – that slight tartness from the fresh lemon zest and the tiny bit of crunch from the poppy seeds and the ultra soft interior. The bright lemon flavor is enough to satisfy a sweet tooth and versatile enough that the whole family will love these delicious muffins. Serve these as part of a Mother's Day brunch or special breakfast and everyone will be asking for the recipe!
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Gluten Free Lemon Poppyseed Muffins at a Glance
This recipe takes everything you love about light, fluffy muffins and adds a kick of citrus with fresh lemons. They’re definitely not a dense and hearty muffin that you’d find in say these blueberry oatmeal muffins. I compare them to something like a muffin-cupcake. But without the super sweetness. They're incredibly light and tender, and with no refined sugars!
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These lemon muffins are dairy free and refined sugar free as written, but if you’d like to use dairy products or other substitutes, see the ‘Substitutes’ section below.
Love gluten-free muffins? Enjoy these other delicious muffin recipes:
- Gluten Free Carrot Muffins
- Gluten Free Apple Muffins
- Gluten Free Strawberry Muffins
- Vegan Pumpkin Muffins
Ingredients
The bright, refreshing flavor of the muffins comes from the healthy dose of lemon zest. Other than that star ingredient, you’ll need these simple ingredients:
- Almond Milk – Almond milk is needed for adding liquid to the ingredients. Use the unsweetened variety of almond milk.
- Poppy Seeds - Poppy seeds are essential to the recipe.
- Gluten Free Flour Mix – find the recipe for the flour mix here: How to Make Gluten Free Flour Mix
- Almond Flour – Almond flour contributes to the consistency of the batter. The Nuts.com brand is the one used in the recipe
- Baking Powder – Be sure your baking powder states gluten free, not all baking powder is!
- Xanthan Gum – Xanthan gum is needed for binding the ingredients. Bob’s Red Mill is the brand used in this recipe.
- Salt - Adds to the flavor profile.
- Vegan Butter – The vegan butter is needed for adding fat to the recipe. The one used in the recipe is Country Crock with Almond Oil.
- Coconut Sugar – Coconut sugar is a great refined sugar free option.
- Eggs – Use large eggs in the recipe.
- Vanilla Extract – Make sure it’s pure vanilla extract, not vanilla flavor or imitation vanilla extract.
- Lemon Zest - Fresh lemon are what give these gluten-free lemon poppy seed muffins their characteristic fresh lemon flavor.
Exact measurements and step by step instructions for making this lemon poppy seed muffin recipe are in the recipe card below.
Substitutions in the Recipe
These easy lemon poppy seed muffins are gluten free, dairy free and refined sugar free as written. But you can easily make substitutions in the recipe:
- Milk: Cow’s milk is a one-for-one swap for almond milk, or feel free to substitute another non-dairy milk such as coconut milk, oat milk, soy milk, or cashew milk.
- Vegan Butter: Regular butter can be used for the plant based butter with no other modifications. Alternatively, use vegetable oil, melted coconut oil, or olive oil.
- Eggs: To make vegan lemon poppy seed muffins, use an egg substitute listed here, made with chia seeds or flax seeds.
- Coconut Sugar: For more healthy muffins, use Swerve granular sugar for the coconut sugar. Liquid sweeteners like pure maple syrup or honey are not recommended as they would change the consistency of the batter. Regular sugar may also be used.
- Flours: Substituting the flours is a bit more challenging… the recipe has not been tested with other gluten-free flour blends, other than the one we make here. That’s not to say another one won’t work, it just hasn’t been tested. And for the almond flour, reference this guide for almond flour substitutes. Note that almond meal is not the same thing as almond flour.
How to Make Gluten Free Lemon Poppy Seed Muffins
STEP ONE: In a measuring cup, add the room temperature milk and poppy seeds. Let sit for 5 minutes.
STEP TWO: In a medium bowl, add the dry ingredients - flour mix, almond flour, baking powder, xanthan gum, and salt.
STEP THREE: In the bowl of a stand mixer, add the vegan butter and coconut sugar and beat until combined.
STEP FOUR: Add the eggs and vanilla extract and beat again until thoroughly combined.
STEP FIVE: Add two heaping spoonfuls of the dry ingredients to the large bowl of the stand mixer and mix until incorporated.
STEP SIX: Stop the machine and add ⅓ of the milk-poppy seed, wet ingredients, and mix until incorporated. Continue to alternate in those proportions.
STEP SEVEN: Stir in the lemon zest.
STEP EIGHT: After a 30 minute rest time, use a large spoon or ice cream scoop to portion the muffin batter into a muffin pan sprayed with non-stick cooking spray.
STEP NINE: Bake for 20 minutes or until a toothpick tests done. Allow muffins to cool slightly on a wire rack before removing from the pan. Serve warm.
Storage Tips
After the muffins have cooled completely, store them in an airtight container or plastic zipper bag on the counter for up to 2 days. After 2 days, seal the bag or container well and place it in the freezer for longer storage.
Muffins may be defrosted in the microwave for 30 seconds-1 minute on high.
Add-ins & Options
These gluten-free lemon poppy seed muffins are delicious just the way the recipe is written, but if you'd like to vary the recipe, try these options:
- Add a teaspoon of lemon extract for a more robust lemony flavor.
- Add a simple lemon glaze on the top of the muffins. (Make it with powdered sugar, lemon zest, and fresh lemon juice.)
- Use the sugar and egg substitutes to up the nutritional value of these homemade muffins.
- Make mini muffins by portioning the batter into a mini muffin tin, like this one. Start checking for doneness at 12 minutes.
- Use muffin liners for a beautiful presentation on a brunch table.
Pro Tips
Measure by Weight
Especially important in gluten free recipes, measure ingredients by weight if weight is given. Cups is not an accurate measurement. Use a simple digital scale like this one.
Room Temperature Ingredients
Make sure all ingredients are at room temperature. Let the eggs sit in a bowl of warm water for a few minutes to quickly bring them to room temperature (or follow this post).
Alternate Ingredients
This delicious gluten free muffin gets it's amazing texture by following a pattern of dry ingredients, then wet ingredients in the preparation of this recipe. Make sure to alternate the ingredients for the best results.
FAQs
These can be made vegan by substituting the eggs with an egg substitute listed here.
Reference this guide to gluten free flour substitutes for a good option for almond flour.
These muffins can be made low carb by substituting the sugar with Swerve granular sweetener.
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Recipe
Gluten Free Lemon Poppy Seed Muffins Recipe: Dairy Free
Ingredients
Equipment
Method
- In a 1 cup measuring cup or small bowl, warm the milk to 80 F. Add the poppy seeds to the milk. Let sit for 5 minutes.
- In a medium bowl, mix together the gluten free flour mix, almond flour, baking powder, xanthan gum, and salt. Set aside.
- In the bowl of a stand mixer, beat the butter and coconut sugar until light and fluffy, about 1 minute.
- Add in the eggs and vanilla extract and beat again until fully combined.
- Start combining ingredients… Start with the dry ingredients – add 2 heaping spoonfuls of the dry ingredients to the mixing bowl and mix until blended.
- Add ⅓ of the milk-poppy seeds and mix again. Add another 2 heaping spoonfuls of dry ingredients and mix again. Continue alternating with the milk-poppy seed mixture until fully mixed.
- Stir in the lemon zest. Set batter aside to rest for 30 minutes.
- Preheat oven to 350F. Lightly grease, or spray with non-stick cooking spray, a 12-count muffin pan.
- Spoon the batter into the prepared pan.
- Bake for 20 minutes or until the muffins test done with the toothpick test; the top should spring back when pressed gently.
Notes
- Measure by weight where weight is given in the recipe.
- Make sure ingredients are at room temperature.
- Cream the butter and sugar first before adding the eggs.
- Alternate the milk-poppy seed mixture with the flour mixture.
- Portion each muffin cup with batter.
- Recipe is dairy free and refined sugar free as written, but can be made with dairy and sugar with no other modifications.
Recipe originally published 2/28/2013. Updated 3/19/2020 with updated pictures and better directions, then again on 3/2024.
Next check out these delicious gluten free recipes:
- Gluten Free, Dairy Free, Gum Free Dinner Rolls
- Hearty Gluten Free Dairy Free Brown Bread
- Say Hello to Gluten Free Pigs in a Blanket
- Best Ever Gluten Free Sandwich Bread
Original pictures:
HI '
Could you replace the poppy seeds with chia seeds? If so would you then need to decrease the eggs and increase the liquid? Or could you even replace the eggs with chia seed?
Hi Hilary,
So yes, the poppy seeds can easily be replaced with chia seeds. It is an even swap, so no reduction of liquid is needed.
And you could make some chia eggs to replace the eggs - you would just have to make them and then add them to the recipe as instructed. Here is how to make them: https://zestforbaking.com/bake-practically-anything-using-egg-substitutes
Christine 🙂