Gluten-Free Lemon Poppy Seed Muffins

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These gluten-free lemon poppy seed muffins are soft, moist, and bursting with fresh lemon zest. Ready in about 30 minutes, they’re perfect for brunch, holidays, or an easy gluten-free breakfast.

Prep Time10

Cook Time22

Total Time32

Course: Breakfast, Brunch, Snack

Cuisine: American

Keyword: gluten-free lemon poppy seed muffins

Servings: muffins

Author: Cheryl Johnson

Ingredients

For the Muffins

2 cups gluten-free all-purpose flour (I use Cup4Cup)
2 tbsp poppy seeds
2 tsp baking powder*
1 tsp xanthan gum (unless your gluten-free flour blend already has it included)
¼ tsp salt
1 cup granulated sugar
1 cup full fat sour cream** room temperature. Use Greek yogurt instead.
¾ cup unsalted butter melted but cooled to room temperature
2 large eggs room temperature
2 tbsp fresh lemon juice
1 tbsp fresh lemon zest
2 tsp vanilla extract
drop of yellow food coloring*** optional

For the Glaze

1 cup powdered sugar
1 tbsp fresh lemon juice

US Customary - Metric

Instructions

Line 18 muffin tins with paper liners. Set aside for now.
Preheat oven to 350°F (180°C)
In a medium bowl, whisk together gluten-free flour, poppy seeds, baking powder, xanthan gum (if needed) and salt. Set aside for now.
In a large bowl, combine sugar, sour cream, melted butter, eggs, lemon juice, lemon zest and vanilla extract. Mix together well with a handheld mixer on low speed or mix by hand with a silicone spatula. Mix until fully combined.
Fill each paper-lined muffin tin until they are about ¾ full. There will be enough muffin batter for 18 muffins. Scooping Tip: This is a thick batter. To get perfectly round and even scoops into each paper liner, use an ice cream scoop (very lightly sprayed with non-stick baking oil) to scoop batter into each paper liner. Add coarse sugar on top if desired before baking.
Place muffins into the oven and bake for 22-24 minutes or until a toothpick inserted into the middle of the muffins comes out clean (without any wet raw batter left on the toothpick).
Let muffins cool completely before removing from muffin tins.
Glaze: Combine the powdered sugar and lemon juice in a small bowl and stir until smooth. Drizzle over cooled muffins.

Notes

*Use fresh baking powder. Expired leavening prevents proper rise and can result in flat or dense muffins.

**For dairy-free, use Smart Balance Butter and a thick dairy-free yogurt.

***If you’re using food coloring, stir this into the wet batter before mixing in the dry ingredients. Since this batter is so thick, it is difficult to evenly spread out the food coloring if you wait to add it after the dry ingredients have been added.

Nutrition