Easy Lemon and Poppyseed Muffins Recipe (Gluten-Free)

What Makes This Recipe Great

Spring has arrived, bringing with it citrus season, sunnier weather, blooming flowers, and fresh, bright flavors! Enter, Lemon and Poppyseed Muffins– tender, fluffy muffins packed with fresh lemon flavor, crunchy poppy seeds for a bit of texture, and almond extract for extra depth. Topped with a simple lemon glaze, these muffins are truly a delight. 

As always, this recipe is gluten-free, and I provided an option for a dairy-free version. All you need are a few fresh, simple ingredients, some pantry staples, and muffin pans. These tender muffins freeze beautifully and make a delicious breakfast treat, afternoon snack, or satisfying dessert. 

Lemon lovers, if you’re looking for all things lemon, try this Starbucks Copycat Lemon Drizzle Cake or these Healthy Paleo Lemon Bars!

Lemon Poppyseed Muffins

• gluten-free measure for measure flour: I recommend using a 1:1 gluten-free flour blend. I like King Arthur Baking brand. Bob’s Red Mill also makes a gluten-free all-purpose flour that works well. 
• baking powder
• baking soda
• poppy seeds
• granulated sugar
• salted butter: Softened. Use vegan butter for dairy free.
• large eggs: Room temperature.
• plain Greek yogurt: Use dairy-free Greek yogurt if preferred.
• unsweetened almond milk: Or milk of choice.
• fresh lemons: Use both fresh lemon juice and fresh lemon zest for this recipe. 
• vanilla extract
• almond extract

Lemon Glaze

• fresh lemon juice
• organic powdered sugar

Step 1

Preheat oven to 400 degrees F. Spray a 12-cup muffin tin with cooking oil or line it with paper liners or silicone muffin liners.

Step 2

Combine the dry ingredients in a medium-sized bowl: gluten-free flour, baking powder, baking soda, and poppy seeds. Mix and set aside.

Step 3

In a separate bowl, combine the coconut sugar and butter and use a fork to cream them together. 

Step 4

Add in the remaining ingredients: eggs, Greek yogurt, almond milk, lemon zest, lemon juice, vanilla, and almond extracts. Mix well until smooth and creamy.

Step 5

Add the flour mixture into the bowl with the wet ingredients. Use a spatula to fold it together and combine. Do not overmix the muffin batter.

Step 6

Divide batter evenly between the 12 muffin cups until each one reaches the top.  

Step 7

Bake at 400 for 5 minutes. Reduce the oven temperature to 350 degrees F. Continue baking for another 15-16 minutes until a toothpick comes out clean. 

Step 8

While the muffins are baking, combine the glaze ingredients in a bowl and whisk until a smooth icing is formed. 

Step 9

Let the lemon muffins cool completely on a wire rack, then drizzle each muffin top with the fresh lemon glaze. Enjoy!

Expert Tips

• Dairy-Free: Swap the butter for vegan butter, the Greek yogurt for a non-dairy alternative, and use your favorite plant-based milk. 

Storage Tips

Store these lemon poppy seed muffins in an airtight container at room temperature for up to 2 days, in the refrigerator for up to a week, or in the freezer for up to 3 months. 

To freeze, store in a freezer bag (after the muffins have cooled completely) in the freezer. For even fresh muffins, wrap each one in plastic wrap before putting them into the bag. 

Thaw at room temperature for a few minutes before enjoying. If you like warm muffins, feel free to heat in the microwave or air fryer before serving. 

More Gluten-Free Muffin Recipes

Gluten-Free Blueberry Muffins

Banana Bread Chocolate Chip Muffins

Banana Protein Muffins

Easy Pumpkin Banana Muffins

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