Lemon Poppy Seed Muffins are a favorite breakfast here at my house. They're the perfect combination of sweet and tangy - the zippy flavor of citrus in the morning is sure to wake you up. Plus, they're easy to grab and take on-the-go.
These muffins have a light yet moist lemon-flavored crumb with poppy seeds perfectly dispersed throughout. Then, they're topped with a mouth-watering lemon cream cheese glaze. This combo is perfection.
Jump to Recipe
This post contains affiliate links, which means I may make a small commission at no extra cost to you. All thoughts and opinions expressed are my own.
Looking for more gluten free breakfast baked goods?
Carrot Cake Muffins with Cream Cheese Filling – Gluten Free
Gluten Free Apple Muffins with Streusel – Easy Fall Breakfast
Gluten Free Blueberry Muffins with Lemon Zest | Healthy Breakfast
Blueberry Oat Breakfast Bars – gluten free
Gluten Free Chocolate Chip Muffins – Gluten Free Breakfast
Gluten Free Banana Bread- Banana Nut Muffins (One Bowl)
Healthy Breakfast Bars – Peanut Butter and Strawberry Jam, gluten free
Gluten Free Banana Bread with Cinnamon Sugar Swirl
What makes Gluten Free Lemon Poppy Seed Muffins so good?
- High quality gluten-free all purpose flour containing xanthum gum. I always recommend to avoid using GF flour blends that contain ingredients such as garbanzo bean/chickpea flour, pea protein, lentil flour, etc. in desserts because it can leave a strange aftertaste. In this recipe, I used Bob's Red Mill Gluten Free 1:1 Baking Flour (the blue bag).
- Freshly-squeezed lemon juice. Since these muffins are all about glorious lemon flavor, it's important to use fresh lemons and not the stuff in a bottle. I don't recommend lemon extract because it's much more concentrated than lemon juice.
- Lemon zest.
- Pure vanilla extract. We can't have a baked good without it around these parts.
- Greek yogurt. This healthy source of added fat keeps the muffins moist and adds a little tang.
- Granulated sugar.
- Vegetable oil or oil of choice. I love using oil in my baked goods because it keeps them moist even at cooler temperatures like when refrigerated, unlike butter which hardens.
- Organic poppy seeds. I buy mine from Thrive Market (Get 40% off your first order + sometimes a free gift.).
- Homemade lemon cream cheese icing.
How to Make Gluten Free Lemon Poppy Seed Muffins:
- Preheat oven to 400 F. Prepare a muffin tray by greasing it with a little bit of butter or placing down cupcake liners, or using a silicone muffin tray.
- In a medium-sized mixing bowl, whisk together GF flour, baking soda, and salt. Set aside.
- In a large-sized mixing bowl, whisk together oil, sugar, yogurt, eggs, vanilla extract, lemon juice, and lemon zest. Mixture should be very smooth.
- Add the dry ingredients to the wet and stir until just combined. Tip: Do not overmix.
- Stir in poppy seeds.
- Spoon batter into the muffin tray cups ⅔ of the way full.
- Bake 10-12 minutes, or until lightly browned and a toothpick inserted in the center comes out clean. Remove from oven. Allow to cool in tray for 5 minutes before removing to a wire cooling rack until completely cool.
- Meanwhile, set the butter and cream cheese out for the icing to become room temperature.
- For the Lemon Cream Cheese Icing: In a small mixing bowl, cream butter and cream cheese together until smooth. I use an electric handheld mixer. Then, add in powdered sugar and lemon juice. Beat until smooth.
- Once the muffins are completely cool, drizzle icing overtop with a spoon.
- Enjoy. Store all leftovers in an airtight container in the refrigerator and eat within 3 days.
Gluten Free Lemon Poppy Seed Muffins
Yield: 10 muffins
The perfect breakfast muffin that's sure to wake you up. Light yet moist lemon-flavored crumb with poppy seeds perfectly dispersed throughout. Topped with a mouth-watering lemon cream cheese glaze.
Print
Pin
Rate
Ingredients
For the Lemon Poppy Seed Muffins:
- 1 ⅓ cups high-quality GF all-purpose flour containing xanthum gum I used Bob's Red Mill GF 1:1 Baking Flour (the blue bag)
- ¾ cup granulated sugar
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup Greek yogurt (plain or vanilla)
- 2 large eggs
- 3 tbsps vegetable oil
- 1 tablespoon freshly-squeezed lemon juice
- 1 teaspoon pure vanilla extract
- zest of one large lemon
- 1 tablespoon poppy seeds
For the Lemon Cream Cheese Icing:
- 1 tablespoon butter room temperature
- 1 tablespoon cream cheese room temperature
- ½ cup powdered sugar
- 4 teaspoon freshly-squeezed lemon juice
Instructions
- Preheat oven to 400 F. Prepare a muffin tray by greasing it with a little bit of butter or placing down cupcake liners, or using a silicone muffin tray.
- In a medium-sized mixing bowl, whisk together GF flour, baking soda, and salt. Set aside.
- In a large-sized mixing bowl, whisk together oil, sugar, yogurt, eggs, vanilla extract, lemon juice, and lemon zest. Mixture should be very smooth.
- Add the dry ingredients to the wet and stir until just combined. Tip: Do not overmix.
- Stir in poppy seeds.
- Spoon batter into the muffin tray cups ⅔ of the way full.
- Bake 10-12 minutes, or until lightly browned and a toothpick inserted in the center comes out clean. Remove from oven. Allow to cool in tray for 5 minutes before removing to a wire cooling rack until completely cool.
- Meanwhile, set the butter and cream cheese out for the icing to become room temperature.
For the Lemon Cream Cheese Icing:
- In a small mixing bowl, cream butter and cream cheese together until smooth. I use an electric handheld mixer. Then, add in powdered sugar and lemon juice. Beat until smooth.
- Once the muffins are completely cool, drizzle icing overtop with a spoon.
- Enjoy. Store all leftovers in an airtight container in the refrigerator and eat within 3 days.
Did you make this recipe?Mention @wondersofcooking or tag #wondersofcooking!
Leave a Reply