Gluten-Free Lemon Poppy Seed Muffins
Brighten up your day with these irresistible gluten-free lemon poppy seed muffins—perfect for breakfast, brunch, or an anytime snack. Bursting with zesty lemon flavor from freshly squeezed juice and vibrant lemon zest, these tender muffins are delicately balanced by the nutty crunch of poppy seeds. Made with gluten-free all-purpose flour, they deliver all the fluffy goodness without any compromise, making them ideal for those with gluten sensitivities. With a quick prep time of just 15 minutes and golden perfection achieved in under 20, these muffins are both simple and satisfying. Whether served fresh out of the oven or cooled to room temperature, their light citrus aroma and moist texture make them a surefire crowd-pleaser. Try them for a sunny, gluten-free twist on a classic favorite!
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Recipe Information
Ingredients
- 1.5 cups Gluten-free all-purpose flour
- 2 tablespoons Poppy seeds
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.75 cup Granulated sugar
- 0.5 cup Unsalted butter, melted
- 2 Large eggs
- 0.5 cup Milk
- 0.25 cup Freshly squeezed lemon juice
- 1 tablespoon Lemon zest
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease it with cooking spray.
In a large mixing bowl, whisk together the gluten-free all-purpose flour, poppy seeds, baking powder, baking soda, and salt until well combined.
In another bowl, combine the granulated sugar and melted butter. Mix until the sugar is well incorporated into the butter.
Add the eggs to the sugar and butter mixture, one at a time, beating well after each addition.
Stir in the milk, lemon juice, lemon zest, and vanilla extract, mixing until the wet ingredients are thoroughly combined.
Pour the wet ingredients into the dry ingredients and gently fold the mixture together using a spatula or wooden spoon until no streaks of flour remain. Be careful not to overmix the batter.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Enjoy the gluten-free lemon poppy seed muffins warm or at room temperature.
Nutrition Facts
Calories |
2414 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.5 g | 152% | |
| Saturated Fat | 66.5 g | 332% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 641 mg | 214% | |
| Sodium | 2463 mg | 107% | |
| Total Carbohydrate | 330.3 g | 120% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 159.3 g | ||
| Protein | 25.0 g | 50% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 528 mg | 41% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 570 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
