There is no better feeling than sinking your teeth into a light, soft, and sweet gluten-free lemon muffin. Filled with the zest and juice of three lemons and crunchy poppy seeds, these are like eating soft clouds of sunshine in muffin form.
Any preconceptions you have about gluten-free baking are put out of your mind. These are light and airy thanks to lots of eggs and baking powder, making them a delicious recipe to share with family and friends.
These lemon muffins are zippy and fresh. They taste great with a bowl of berries or summer fruits and would be delicious as part of a larger platter of breakfast pastries and muffins for guests and family to munch on. Serve it with a warm pot of coffee or strong black tea for a delicious jolt to your morning.
You will need to whisk the eggs thoroughly to help incorporate air. The more air and rise the muffins get, the less cakey and more muffin-like they will be. If you have one, use an ice cream scoop to fill each of the muffin tins before you sprinkle a little sugar on top. This helps create a nice doming effect on your muffins.
I like to add poppy seeds to my lemon muffins as the last step. I use the spatula to fold these in, ensuring that the seeds are evenly distributed, but avoid over-mixing. When you choose the gluten-free flour you are going to bake with, make sure it’s high quality.
I used King Arthur’s Gluten-Free Baking Blend, but you can use another one of your liking. However, do not just substitute gluten-free flour (like almond flour, oat flour, or rice flour). You want a blend of flours specifically designed to work in baked goods.
What You Need To Make Gluten-Free Lemon Muffins
This recipe requires salt, large eggs, granulated sugar, a gluten-free flour blend, baking powder, lemons, greek yogurt, poppy seeds, and neutral oil. I highly recommend using oil in this recipe to keep the muffins moist and the flavor simple. You can use melted butter instead, but do not use olive oil—its flavors are not right for this recipe.
- Gluten-free flour baking blend
- Granulated sugar
- Kosher salt
- Neutral oil, like vegetable or canola oil
- Large eggs
- Baking powder
- Greek yogurt
- Poppy seeds
These muffins require two bowls, a whisk, a muffin tin, a zester or grater, a spatula, and muffin liners.
How To Make Gluten-Free Lemon Muffins
Make the batter: In a bowl, whisk together the egg, milk, sugar, and oil until well combined and airy. Zest and then juice three lemons into the batter.
In a separate bowl, whisk together flour, baking powder, and salt. Add the dry ingredients to the wet ingredients and whisk to combine. Add in the poppy seeds with a spatula and mix until well combined.
Bake the muffins: Line the muffin tins and fill ¾ of the way to the top. Add a sprinkle of sugar on top of each muffin. Bake in an oven preheated to 400ºF for 16-18 minutes or until the muffins have started to brown and a toothpick inserted comes out with just a few crumbs, but no wet batter.
Serve: Allow to cool and enjoy!
Can I omit the poppy seeds?
For sure. If you do not want to add the poppy seeds, you can omit them. They are mostly adding texture to the final dish.
I want to glaze the tops of my muffins. What should I do?
In a small bowl, whisk together a little lemon zest, powdered sugar, and milk or water. Use the liquid sparingly. You want the glaze to be pourable and thick. Once the muffins have cooled, you can pour this glaze overtop your muffins. I like the crunchy top that a little sugar adds to the muffins, but for a more traditional finish, try this.
Gluten-Free Lemon Muffins
- 1 ¾ cups gluten-free flour baking mix
- ⅓ cup granulated sugar (plus more for sprinkling)
- 2 large eggs
- ¼ cup neutral oil (like vegetable or canola oil)
- ¼ cup Greek yogurt (2%, or whole)
- 3 lemons
- ½ teaspoon kosher salt
- 1 teaspoon baking powder
- 2 tablespoons poppy seeds
- Preheat the oven to 400°F.
- In a large bowl, whisk together 1 ⅔ cups of gluten-free flour baking mix, 1 teaspoon of baking powder, and ½ teaspoon of kosher salt.
- In another bowl, whisk together 2 large eggs, ¼ cup of oil, ⅓ cup of granulated sugar, ¼ cup of yogurt, and the juice zest of three lemons.
- Whisk in the dry ingredients until just combined.
- Fold in 2 tablespoons of poppy seeds.
- Scoop the batter into prepared muffin liners and top each with a sprinkling of sugar.
- Bake for 16-18 minutes or until a toothpick comes out with just a few crumbs.
- Allow them to cool.
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