Gluten-Free Lemon Poppy Seed Muffins

There's nothing more bright and springy than a lemon and poppy seed combination! If you're ready to celebrate warmer weather, whip up a batch of these amazing gluten-free muffins.

Why you'll love Gluten-Free Lemon Poppy Seed Muffins:

• Easy to make - No stand mixer or hand held mixer is required for this recipe!
• Perfect for kids - Gluten-free or not, you and your kids won't be able to get enough of these muffins.
• These are moist gluten-free muffins - There are no crumbly or dry gluten-free muffins here. This is a fool proof recipe!
• Great for breakfast, as a snack or for dessert!

Ingredients overview:

• sugar - For sweetness.
• lemon - We're using the juice and the zest.
• eggs - For binding and fluff.
• olive oil - I love baking with olive oil. You can also use avocado oil or any neutral oil of choice.
• plain Greek yogurt - Helps reduce the amount of oil by a bit and adds moistness to the muffins.
• milk - You can use any milk you'd like.
• vanilla extract - Always a must in baked goods!
• all purpose gluten-free flour - Buy a gluten-free flour blend with xanthan gum added. I HIGHLY recommend Bob's Red Mill Gluten Free 1-to-1 Baking Flour! If you're not gluten-free, you can use all purpose flour instead.
• gluten-free baking powder and baking soda - To help the muffins rise nicely.
• salt - To balance the flavors.
• poppy seeds - Obviously.
• powdered sugar, also known as confectioners' sugar and icing sugar - This is for the lemon glaze. I used Swerve confectioners' sugar for a lower sugar option.

How to make Gluten-Free Lemon Poppy Seed Muffins?

A complete list of ingredients, amounts and instructions is located on the recipe card below.

• First, preheat your oven to 350 degrees F.
• Line a muffin tin with 12 liners.
• To a large bowl add the sugar, fresh lemon zest, fresh lemon juice, eggs, olive oil, yogurt, milk and vanilla extract. Whisk well.

• Next, add in the flour, baking powder, baking soda and salt.
• Combine until there is a little flour left to mix in and add in the poppy seeds. Don't overmix the batter.

• Spoon the batter into the liners evenly using a large cookie scoop.
• Bake at 350 degrees F for 22-26 minutes, or until a toothpick inserted comes out clean.

• Allow the muffins to cool in the muffin tin for 5 minutes.
• Then, transfer them to a cooling rack to cool completely.
• While the muffins are cooling, make the lemon glaze. Combine all the ingredients for the glaze until it reaches your desired consistency. Add more or less milk to the icing depending on how thin or thick you like it.

• Once the muffins are completely cooled, drizzle each muffin with a desired amount glaze.

Storage directions:

• Store the muffins in an airtight container with a paper towel placed on top on the kitchen counter for up to 2 days. The paper towel helps to absorb any excess moisture.
• Store muffins in an airtight container or freezer bag and freeze the muffins for up to 3 months.

Dietary adaptations:

• gluten-free - This recipe is gluten-free.
• dairy-free - Use non-dairy milk and non-dairy Greek-style yogurt.
• vegan - For this recipe to be vegan, use non-dairy milk and non-dairy Greek-style yogurt. I never tried using an egg substitute in this recipe. I can't guarantee great results for this reason. If you try, let us know in the comments!

Of course, always check to make sure all the products you are using comply with the diet you follow.

More gluten-free recipes:

• Gluten Free Lemon Loaf
• Greek Yogurt Dill Dip
• Gluten-Free Cornbread without Buttermilk
• Air Fryer Bananas
• Shrimp Cucumber Salad
• Almond Flour Banana Pancakes
• 3-Ingredient Ninja Creami Mango Sorbet Recipe
• Banana Oatmeal Bars

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