Tender gluten-free lemon poppy seed muffins bursting with flavor and drizzled with a lovely lemon glaze.
Make these dairy-free muffins for a quick breakfast or snack. All you need to go along with them is a cup of coffee or tea and maybe a good friend – unless you don’t want to share!
Packed with lemon zest and fresh lemon juice, no need to worry about using artificial extracts in this recipe or my gluten-free blueberry lemon cake. This effortless recipe makes moist and tender muffins with only a few simple ingredients!
Why You’ll Love These Gluten Free Lemon Poppy Seed Muffins:
- The texture is springy and moist. No dense or dry muffins here!
- They are studded throughout with eye-catching poppy seeds.
- It is topped with a perfectly sweetened lemon glaze.
- They peel away from the paper liners easily.
- This recipe is entirely dairy-free.
- These gluten-free muffins are quick, easy, and utterly delicious!
Top Tips
- You can use your hands to work the lemon zest into the sugar. This will release the oils in the zest, further flavoring the muffins (and you’ll want to lick your fingers when you’re done!).
- Sift the dry ingredients together, including the poppy seeds. This will help to reduce clumping and separate all of the poppy seeds that stick together.
- Use fresh lemon juice, not the store-bought prepackaged stuff. Fresh tastes so much better!
- Be careful not to over-mix the batter. The muffins are perfectly tender and light. Over-mixing may cause the muffins to bake unevenly.
- Don’t skip out on the glaze. The glaze amps up the lemon flavor and takes these gluten-free muffins to another level!
Gluten-Free Lemon Poppyseed Muffins Substitutions
- Brown Rice Flour– Substitute with millet flour.
- Coconut Milk– Canned coconut milk can sometimes be difficult to swap out because it’s high in fat and thick. Any plain dairy-free yogurt (soy, almond, etc.) will work well in this specific recipe because of its similar thickness.
- Eggs– While I haven’t tested it, this recipe might work well egg-free. However, the muffins might get a lower rise than in my pictures. Try subbing with egg replacer or 6 tablespoons of unsweetened apple sauce.
- Poppy Seeds– If you aren’t a fan of poppy seeds, go ahead and omit them; the muffins will still be delicious without them!
- Olive Oil– Melted coconut oil would be a fantastic substitute, and so would any other light-tasting oil.
Storage and Freezing
Store in an air-tight container on the counter (unless you sub dairy somewhere in the recipe – then please store in the refrigerator), and consume within 2-3 days.
To freeze, wrap each muffin with plastic wrap and place it in a freezer bag. Store in the freezer for up to 1-2 months.
More Gluten Free Muffin Recipes
Almond Flour Banana Muffins
Gluten Free Zucchini Muffins
Gluten Free Rhubarb Muffins
Almond Flour Muffins
Gluten Free Blueberry Muffins
Gluten Free Lemon Poppy Seed Muffins
Tender gluten-free lemon poppy seed muffins bursting with flavor and drizzled with a lovely lemon glaze. Make these dairy-free muffins for a quick breakfast or snack. All you need to go along with them is a cup of coffee or tea!
Ingredients
For the muffins:
- 1 cup tapioca starch
- ¾ cup sorghum flour
- ½ cup brown rice flour
- 2 tablespoons poppy seeds
- 2 teaspoons baking powder
- ½ teaspoon xanthan gum
- ½ teaspoon sea salt
- ¼ teaspoon baking soda
- 1 cup organic cane sugar
- zest of 2 large lemons
- 1 cup canned coconut milk (full fat)
- 2 large eggs
- ½ cup olive oil
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
For the glaze:
- 1 cup organic powdered sugar
- 2 tablespoons lemon juice
Instructions
For the muffins:
- Preheat oven to 375 degrees (F) and line a muffin tin with 14-16 paper liners.
- In a large mixing bowl, sift together the tapioca starch, sorghum flour, brown rice flour, poppy seeds, baking powder, xanthan gum, sea salt, and baking soda.
- Add the sugar and lemon zest to a separate large mixing bowl. You can use your hands to work the lemon zest into the sugar. This will release the oils from the zest, further flavoring the muffins.
- To the bowl with the sugar, stir in the coconut milk, eggs, olive oil, lemon juice, and vanilla extract.
- Now add the dry ingredients to the wet, stirring until the batter is combined (a few small lumps are okay). Be careful not to over-stir.
- Divide the batter evenly between the prepared paper-lined muffin tins, filling each about ¾ of the way full.
- Bake for 14-16 minutes, or until a toothpick, when inserted into the center of the muffins, comes out mostly clean (a few loose crumbs are okay).
- Cool the muffins for 5 minutes in the muffin tin before removing and placing them on wire racks to cool completely.
For the glaze:
- Whisk the powdered sugar and lemon juice in a mixing bowl until smooth.
- Drizzle over cooled muffins.
Notes
Substitutions
- Brown Rice Flour- Substitute with millet flour.
- Coconut Milk- Canned coconut milk can sometimes be difficult to swap out because it's high in fat and thick. Any plain dairy-free yogurt (soy, almond, etc.) will work well in this specific recipe because of its similar thickness.
- Eggs- While I haven't tested it, this recipe might work well egg-free. However, the muffins might get a lower rise than in my pictures. Try subbing with egg replacer or 6 tablespoons of unsweetened apple sauce.
- Poppy Seeds- If you aren't a fan of poppy seeds, go ahead and omit them; the muffins will still be delicious without them!
- Olive Oil- Melted coconut oil would be a fantastic substitute, and so would any other light-tasting oil.
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Nutrition Information:
Yield: 15 Serving Size: 1Amount Per Serving: Calories: 264Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 25mgSodium: 170mgCarbohydrates: 39gFiber: 1gSugar: 21gProtein: 2g
Did you make this recipe? If you did, please give it a star rating and leave a review or comment below! And remember to take a pic and share it on social! Tag @allergyfreeak or #allergyfreealaska on Instagram!
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