Gluten-Free Lemon Poppy Seed Muffins: A Burst of Sunshine
These gluten-free lemon poppy seed muffins are a delightful treat, perfect for brightening any morning or afternoon. Imagine biting into a muffin with a delicate crumb, infused with the zesty flavor of lemon and a satisfying pop of poppy seeds. These muffins are not only delicious but also easy to make, ensuring a delightful baking experience.
For those following a gluten-free lifestyle, finding the perfect muffin recipe can be a challenge. But worry no more! This recipe delivers all the classic flavor and texture you crave, without any gluten. And if you love a good muffin, why not try our Gluten-Free Lemon Blueberry Muffins for another delicious, citrusy twist?
If you are new to gluten free baking, make sure to check out The Ultimate Guide to Gluten-Free Baking to learn the tips and tricks to succeed with gluten-free recipes. You might also find our guide on Top Gluten-Free Alternatives for Common Ingredients helpful!
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Get Your Copy TodayWhy You’ll Love These Gluten-Free Lemon Poppy Seed Muffins
- They are wonderfully moist and tender, with a perfect balance of sweet and tangy.
- The recipe uses simple ingredients and straightforward steps, making it accessible for bakers of all skill levels.
- These muffins are a great make-ahead breakfast or snack option, perfect for busy mornings.
- They offer a delightful alternative to traditional muffins, without compromising on taste or texture.
Gluten-Free Lemon Poppyseed Muffins: Step-by-Step Instructions
How to Make These Delicious Muffins
- Combine Dry Ingredients:In a large bowl, whisk together 2 cups of gluten-free 1-to-1 flour, 2 teaspoons of baking powder, ½ teaspoon of baking soda, ½ teaspoon of kosher salt, and 2 tablespoons of poppy seeds. Sifting the flour, baking powder, and baking soda is recommended to avoid clumps, but it’s not essential. Set aside.
Gluten-Free Tip: Ensure your gluten-free flour blend contains xanthan gum for the best texture.
- Combine Wet Ingredients:In a separate large bowl, whisk together 2 large eggs (at room temperature), ½ cup of melted and slightly cooled unsalted butter (or vegan butter for a dairy-free option), ¼ cup of full-fat plain Greek yogurt or sour cream (at room temperature, or use a dairy-free alternative), ¼ cup of your milk of choice (at room temperature), ¾ cup of maple syrup (at room temperature), 2 tablespoons of fresh lemon juice, 1-2 tablespoons of lemon zest, and 2 teaspoons of vanilla extract. Whisk until smooth, ensuring no yogurt chunks remain.
- Combine Wet and Dry:Pour the wet ingredients into the bowl with the dry ingredients. Gently stir with a spatula until just combined. Be careful not to over-mix. The batter should be relatively thin.
- Rest the Batter:Cover the bowl with plastic wrap and let the batter rest at room temperature for 1 hour. This allows the baking powder to activate, resulting in fluffier muffins. Don’t skip this step!
- Prepare for Baking:With about 15 minutes left in the resting time, preheat your oven to 425°F (220°C). Line a muffin tin with paper liners.
- Fill Muffin Tin and Bake:After the batter has rested, gently scoop it into the prepared muffin tin. This recipe makes about 12 regular-sized muffins. For larger muffins, fill only 10 muffin cups.
- Baking Process:Place the muffin tin in the preheated oven and bake for 8 minutes. Then, reduce the oven temperature to 350°F (175°C) and continue baking for another 8 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
- Cool and Enjoy:Let the muffins cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your delicious, gluten-free lemon poppyseed muffins!
Gluten-Free Lemon Poppy Seed Muffins: A Burst of Spring Flavor
Enjoy these bright and zesty Gluten-Free Lemon Poppy Seed Muffins, perfect for any occasion! With a delightful balance of crispy edges and a moist, fluffy interior, these muffins are a treat that everyone can enjoy. Dive into this allergen-friendly twist on a classic flavor!
Ingredients
- 2 cups gluten free 1-to-1 flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp kosher salt
- 2 tbsp poppyseeds
- 2 large eggs at room temperature
- ½ cup unsalted butter melted and cooled slightly
- ¼ cup full-fat plain greek yogurt or skyr at room temperature**
- ¼ cup milk of choice at room temperature
- ¾ cup maple syrup at room temperature
- 2 tbsp fresh lemon juice (from about 1 lemon)
- 1-2 tbsp lemon zest (from about 3 lemons)***
- 2 tsp vanilla extract or vanilla bean paste
*NOTE: I highly recommend measuring the flour with a kitchen scale for the most accuracy. If you don’t have access to a kitchen scale, be sure to spoon & level your flour into the measuring cup – do NOT pack it!
**NOTE: Sour cream can also be used here.
***NOTE: 2 tbsp of zest will yield an extra lemon-y muffin, but you can get away with 1 tbsp and they’ll still be delicious!
DAIRY FREE VERSION: See blog post above for tips on how to make this recipe dairy free.
Nutritional Information
Each serving (1 muffin) contains:
- Calories: 215kcal
- Carbohydrates: 30g
- Protein: 4g
- Fat: 10g
- Saturated Fat: 5g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 2g
- Trans Fat: 0.3g
- Cholesterol: 48mg
- Sodium: 231mg
- Potassium: 87mg
- Fiber: 2g
- Sugar: 13g
- Vitamin A: 282IU
- Vitamin C: 2mg
- Calcium: 115mg
- Iron: 1mg
Gluten-Free Benefits
These muffins are crafted with a gluten-free flour blend, making them suitable for those with gluten sensitivities or celiac disease. Enjoy a delightful treat without the discomfort of gluten!
Dietary Adaptations
Customize these muffins to fit your dietary needs:
- Dairy-Free: Substitute regular butter with vegan butter, use a dairy-free milk (such as almond, soy, or oat milk), and choose a plant-based yogurt.
- Lower Sugar: While the recipe already uses natural maple syrup, you can reduce the amount slightly to lower the sugar content.
- Nut-Free: This recipe is naturally nut-free, making it a safe option for those with nut allergies. Always check the labels of your ingredients to ensure they are processed in a nut-free facility.
Tips for Perfect Gluten-Free Lemon Poppy Seed Muffins
- Room Temperature Matters: Ensure your eggs, yogurt, and milk are at room temperature for a smooth, well-combined batter.
- Rest the Batter: Don’t skip the resting time! This allows the baking powder to activate, resulting in a fluffier muffin.
- Oven Temperature Technique: Starting at a higher temperature helps the muffins rise quickly, creating a domed top. Reducing the temperature ensures they cook evenly without burning.
- Flour Power: Use a high-quality gluten-free 1-to-1 flour blend that contains xanthan gum for the best texture.
- Poppy Seed Alternative: If you’re out of poppy seeds, chia seeds can be used as a substitute.
- Storage: Store cooled muffins in an airtight container at room temperature for up to 3 days, or refrigerate for longer storage. A quick zap in the microwave can revive their warmth and moisture.
Essential Equipment for This Recipe
To prepare this delicious recipe, you’ll need the following kitchen tools:
- Mixing Bowls – A set of good mixing bowls is essential for combining wet and dry ingredients.
Find Mixing Bowls on Amazon - Measuring Cups and Spoons – Accurate measurements are key for baking success.
Find Measuring Cups and Spoons on Amazon - Baking Sheets – Perfect for even baking and crisp results.
Find Baking Sheets on Amazon - Whisks – A whisk is essential for incorporating air and blending ingredients smoothly.
Find Whisks on Amazon - Spatulas – Ideal for folding and mixing without scratching your bowls.
Find Spatulas on Amazon - Food Processors – Great for chopping vegetables.
Find Food Processors on Amazon - Saucepans –A saucepan is essential for sauces and small batches of cooking.
Find Saucepans on Amazon - Chef’s Knives – A sharp chef’s knife is essential for everyday cooking.
Find Chef’s Knives on Amazon - Cutting Boards – Cutting board to prep vegetables.
Find Cutting Boards on Amazon