Gluten-Free Poppy Seed Muffins
Start your day with the delightful fluffiness of Gluten-Free Poppy Seed Muffins—a perfect balance of zesty, nutty, and sweet flavors packed into every bite. Made with a mix of gluten-free all-purpose flour, vibrant lemon zest, and crunchy poppy seeds, these muffins are wonderfully moist thanks to the addition of unsweetened applesauce and your choice of milk. Whether you’re gluten-sensitive or simply looking for a healthier version of this classic treat, this recipe is quick and easy, requiring just 15 minutes of prep time. Ideal for breakfast, brunch, or a snack on-the-go, these muffins feature a light and tender crumb with a bright citrus twist that pairs perfectly with tea or coffee. Make them ahead and enjoy a guilt-free treat anytime—because going gluten-free never tasted so good!
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Recipe Information
Ingredients
- 1.5 cups Gluten-free all-purpose flour
- 0.5 teaspoon Xanthan gum (omit if your flour blend already contains it)
- 1 tablespoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 3 tablespoons Poppy seeds
- 0.75 cup Granulated sugar
- 2 large Eggs
- 0.5 cup Unsweetened applesauce
- 1 teaspoon Vanilla extract
- 0.25 cup Canola oil or melted coconut oil
- 0.75 cup Milk (dairy or non-dairy)
- 1 tablespoon Lemon zest
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
In a large mixing bowl, whisk together the gluten-free flour, xanthan gum (if using), baking powder, baking soda, salt, and poppy seeds.
In a separate bowl, beat the sugar and eggs together until light and fluffy. Mix in the applesauce, vanilla extract, and oil until well combined.
Add the lemon zest to the wet ingredients and stir to incorporate.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the dry ingredients. Mix just until combined; do not overmix.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Enjoy these muffins warm or store them in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
2218 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.1 g | 110% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 387 mg | 129% | |
| Sodium | 2806 mg | 122% | |
| Total Carbohydrate | 349.5 g | 127% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 173.0 g | ||
| Protein | 28.2 g | 56% | |
| Vitamin D | 3.9 mcg | 20% | |
| Calcium | 710 mg | 55% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 721 mg | 15% | |
*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.
