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Overhead shot of a table with a muffin tin, lemons, glaze, and other items. Two muffins are nearby on the counter.
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Gluten Free Lemon Poppyseed Muffins

Sweet and tart, light and moist, these are the perfect Gluten Free Lemon Poppyseed Muffins. With the crunch of real poppy seeds, they're better than the ones at your local coffee shop!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: lemon muffins, lemon poppy seed muffins, poppy seed muffins
Servings: 12
Author: Amy

Ingredients

For the Muffins:

  • 1 lemon zested and juiced zest first then juice
  • ½ cup sugar
  • 1 cup buttermilk or 1 cup greek yogurt
  • ⅓ cup coconut oil melted or unsalted butter melted
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cup gluten free flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 2 tablespoon poppy seeds

For the Lemon Icing:

  • 1 cup confectioner’s sugar sifted or monk fruit sugar
  • 2-3 Tbsp fresh lemon juice
  • 1 tsp pure vanilla extract
  • 1 Tbsp nut milk as needed

Instructions

  • Preheat the oven to 400 degrees F.
  • Line and Coat muffin tin with baking spray.
  • Combine the zest and sugar in a food processor; pulse until the zest is very finely chopped into the sugar.
  • Add buttermilk (or yogurt), oil (or butter), egg,1 tablespoon of lemon juice and vanilla into a bowl.
  • Pour buttermilk mix into the food processor and run until blended. Do not overmix!
  • Combine flour, baking powder, baking soda and salt in a large bowl.
  • Add the buttermilk mixture and fold until almost blended.
  • Stir in poppy seeds using a rubber spatula.
  • Divide the batter evenly among the muffin cups.
  • Bake until the edges and tops are golden, 20 to 25 minutes.
  • Let cool for 5 minutes.
  • While the muffins are cooling, place confectioner’s sugar in a medium bowl, then add 2 Tbsp fresh lemon juice and the vanilla extract. Whisk until smooth. (If icing is too thick to drizzle, add the last tablespoon of lemon juice and up to 1 tablespoon of milk, as needed, to reach desired consistency.)
  • Drizzle icing over slightly cooled muffins, then serve immediately.

Notes

    • Storing and Reheating: These lemon poppyseed muffins will keep for several days at room temperature. Reheat in the oven, toaster oven, or microwave until warm.
    • Melting the Coconut Oil: When you melt the coconut oil or butter, be sure to let it cool a little bit before adding it to your batter mixture. If it hasn't cooled a bit, it will "scramble" the eggs in the muffin batter!
    • Omit the Icing: If you want a lighter version of these muffins, you can make them as instructed, just without icing. They'll still be delicious!
    • Almond Extract: Swap half or all of the vanilla extract for almond extract. Yummy!
    • Almond Slivers: Whether or not you use almond extract, these muffins are great with chopped, slivered almonds sprinkled on top.