Gluten Free Lemon Poppy Seed Muffins Recipe: Dairy Free

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Fluffy,sweet and bursting with citrus flavor, these gluten free lemon poppy seed muffins make a perfect snack or on the go breakfast.

Prep Time20

Cook Time20

Rest time30

Total Time1 10

Course: Appetizer, bread, Breakfast, Snack

Cuisine: American

Diet: Gluten Free, Low Lactose

Servings: muffins

Calories: 82kcal

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 1/3 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.

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.