Gluten Free Lemon Poppyseed Muffins

These Gluten Free Lemon Poppyseed Muffins are bursting with bright lemon flavor, perfect for all your Spring baking needs! With crispy golden edges and moist, fluffy insides, these muffins are undetectably gluten free and refined sugar free. This is the ultimate, allergen-friendly version of a classic flavor combo!

Servings muffins

Prep Time 10

Cook Time 16

Resting Time 1

Total Time 1 26

Equipment

2 large bowls
microplane zester
whisk
spatula
plastic wrap
Muffin Tin with liners

Ingredients

For the Dry Ingredients:

2 cups gluten free 1-to-1 flour (250g)*
2 tsp baking powder
½ tsp baking soda
½ tsp kosher salt
2 tbsp poppyseeds

For the Wet Ingredients:

2 large eggs at room temperature
½ cup unsalted butter melted and cooled slightly
¼ cup full-fat plain greek yogurt 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)
2 tbsp lemon zest (from about 3 lemons)
2 tsp vanilla extract or vanilla bean paste

Instructions

In a large bowl, whisk together all the dry ingredients. Set aside.
2 cups gluten free 1-to-1 flour, 2 tsp baking powder, ½ tsp baking soda, ½ tsp kosher salt, 2 tbsp poppyseeds
In another large bowl, whisk together all the wet ingredients for several minutes until smooth and no yogurt chunks remain.
2 large eggs, ½ cup unsalted butter, ¼ cup full-fat plain greek yogurt, ¼ cup milk of choice, ¾ cup maple syrup, 2 tbsp fresh lemon juice, 2 tbsp lemon zest, 2 tsp vanilla extract
Pour the wet ingredients into the dry ingredients and use a spatula to stir until just combined. Don't over-mix!
Cover the bowl with plastic wrap and let it rest at room temperature for 1 hour. The baking powder will activate during this time and help the muffins become fluffier and taller!
When there's about 15 minutes of resting time left, preheat your oven to 425F and place paper liners into your muffin tin cavities.
After the hour of resting time, gently scoop out the muffin batter and place it into the lined muffin tin. This recipe yields 12 small muffins but if you want larger ones, instead spread the batter between 10-11 muffin cavities.
Transfer to the oven to bake for 8 minutes. Then, reduce the oven temperature to 350F and continue cooking for about 8 more minutes or until the tops are lightly golden and a toothpick comes out clean.
Let the muffins cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely. Enjoy!

Video

Notes

*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.

DAIRY FREE VERSION: See blog post above for tips on how to make this recipe dairy free.

Calories: 215kcal

Course: Dessert

Cuisine: American

Diet: Gluten Free, Dairy Free

Keyword: Baked Goods, Easter Recipes, Gluten Free, Healthy Dessert, Lemon Poppyseed, Muffin, Refined Sugar Free, Spring Recipes

Nutrition