Moist Gluten Free Lemon Poppy Seed Muffins Recipe!

This recipe for gluten free lemon poppy seed muffins is quick, easy, and so simple. Filled with lemon flavor and filled with poppy seeds, this recipe is simple and delicious.

I love how quick and easy muffins are. Some of my favorites are my blueberry muffins, gluten-free blackberry muffins, savory gluten free muffins, rice flour muffins, and my cranberry and orange muffins. Muffins were hard to figure out when I first started gluten-free baking because I did not know how to balance a gluten-free flour blend with enough moisture. These muffins are soft, moist, and tender muffins. These are a delicious breakfast for a weekday morning if you are headed out the door, or, a breakfast treat if you add some chocolate to them!. We do not need a lot in terms of equipment for this recipe so let us get to making the our tasty gluten free muffin recipe!

⭐️ TIPS, TRICKS, AND ALTERATIONS:

Fresh lemon juice vs store bought lemon juice: If you wish to use fresh lemons (and who can blame you, it is hard to beat that fresh lemon flavor) for our gluten-free lemon poppy seed muffins then you definitely can. However, I do not like to create extra work for myself and therefore use store bought lemon juice. Do not use lemon extract in place of lemon juice. 

Gluten-Free Flour Blends: are not all created equal. My go-to for muffins is King Arthur's Measure for Measure gluten free flour. I know that by using this that I will end up with a moist muffin. If that is not available near you, you can try Bob's Red Mill Gluten-Free 1:1 Flour. I have not tried it with this flour but I know a lot of gluten free bakers who have success with their gluten free baking flour. Whatever flour blend you use, make sure your blend has xanthan gum in it.

I use 2% milk in this recipe but if you wanted to you could use whole milk.

I use Greek yogurt in this recipe, I have not tried it with sour cream but it would work well as a substitute. 

If you want to add a little bit of fresh lemon zest to add even more lemon flavor, you absolutely can!

If you want to make this almost more into a dessert muffin, you could add a simple lemon glaze on top of the muffins. 

The best way to ensure the best results is always to follow the recipe card.

❤️ Why you will love these gluten free lemon poppy seed muffins:

 They are great for a brunch table or for quick and easy breakfast. It is hard to beat homemade muffins, especially ones that are delicious, gluten free muffins, and safe for you to eat!

📃 Ingredients for gluten free lemon poppy seed muffins:

All Purpose Flour: See my note above on gluten free flours
Large Eggs: They help serve as a binding agent in our recipe
Buttermilk: Buttermilk helps with the moisture in these muffins
Baking Powder: One of the agents to help the muffins rise
Almond Flour: Almond flour(also known as almond meal) is a secret ingredient in these muffins as it makes them super soft
Poppy Seeds: They give delicious sweetness to the muffins
Lemon Juice + lemon zest: The essence of our lemon poppy seed muffins!
Sugars: There is a bit of both white sugar and brown sugar in this recipe to give it a bit of sweetness
Butter: For our batter and for the crumb top. I use unsalted butter.
Vanilla Extract: To help give flavor to our muffins
Plain Greek Yogurt: Adds to the softness and fluffiness of the muffins

All of these simple ingredients should be available at your local grocery store. If you cannot find the gluten free flour you want, you can definitely find it online!

📖 How do I make these muffins?

Preheat your oven to 350°F:  Meanwhile, melt your butter in a large bowl and then mix it with the sugars. You will then add the two eggs to the same bowl and mix them together. Add the vanilla and the greek yogurt, and continue to whisk together.
In a separate bowl: whisk together the dry ingredients (gluten free all purpose flour, almond flour, baking powder). Add half of the flour mixture into the wet ingredients and mix together, then add the buttermilk, and whisk. Once the juice is mixed in, add the remaining dry ingredients and mix together.
Fold in the poppy seeds: with a rubber spatula and set aside. Line a muffin tin with liners, and fill them ⅔ of the way up with the batter. 
Place in the oven:Proceed to place the muffin pan the oven. Baking time is 30 minutes. Remove from the oven and allow to cool on the counter for 10 minutes in the tin. Then enjoy!

⍰ How to store these gluten free lemon poppy seed muffins?

You can store them in an airtight container and keep them at room temperature for a few days. 

If you wish to freeze the muffins, you can do so by placing the muffins into either a freezer-safe container or a freezer bag. They will last for 3 months so be sure to mark them with the date on them so you know when to eat them by!

🌟 LEAVE A RATING AND REVIEW! 🌟

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Did you love this recipe? If you did, let me know! And let others know too by leaving a comment and star rating. Reviews are incredibly useful in helping other people find my site and make my recipes.
Thank you so much!
Laura 

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