Lemon is such a versatile flavour. It perks us up in the middle of winter, and cools us off in the heat of summer. These Lemon Poppy Seed Muffins do just that. They are perfect any time of year, and are great for a quick breakfast or a snack on the go. Although the glaze is optional, it bumps up the tangy citrus flavour of the muffins. Poppy seeds are high in fiber, and an antioxidant, and although they come from the opium plant, you don’t have to worry about having any hallucinations from eating a muffin or two. 😉
Gluten Free Lemon Poppy Seed Muffins
Gluten Free Lemon Poppy Seed Muffins are perfect any time of year, and are great for a quick breakfast or a snack on the go.
Ingredients
- 2/3 cup granulated sugar
- zest of one large lemon (or two small ones)
- 1 cup sorghum flour
- 1/2 cup brown rice flour
- 1/4 cup tapioca starch
- 1 tsp xanthan gum
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- juice of one large (or two small) lemons plus enough milk to make 1 cup
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup butter, melted and cooled
- 2 Tbsp poppy seeds
- 1/2 cup granulated sugar
- 1/4 cup lemon juice
Instructions
- Grease a 12-cavity muffin tin., or line with paper liners. Preheat the oven to 375 degrees F.
- In a large bowl, use your hands to rub together the 2/3 cup granulated sugar and the lemon zest, until the sugar is damp and the mixture smells like lemon. Add the sorghum flour, brown rice flour, tapioca starch, xanthan gum, baking powder, baking soda, and salt. Whisk until evenly combined.
- In a separate bowl, whisk together the lemon juice plus enough milk to make 1 cup, eggs, vanilla, and melted butter. Pour into the dry ingredients and mix until just combined. Stir in the poppy seeds.
- Spoon mixture into prepared muffin tin. Bake in preheated oven for 18-20 minutes, or until golden brown and they spring back when gently touched.
- While the muffins are baking, you can prepare the lemon glaze. In a small saucepan, over medium-high heat, combine the 1/2 cup granulated sugar and 1/4 cup lemon juice. Stir until it comes to a boil. Boil for 30 seconds before removing from heat. Set aside until the muffins are done.
- Remove muffins from the oven and allow to sit for five minutes before removing from the muffin tin to a wire cooling rack. While the muffins are still warm, either brush the tops with the glaze, or dip the tops in the glaze. Allow to cool completely before storing in an air-tight container.
Lyndsay from CHARMED says
Everything looks good Jeanine!
Jeanine says
Thanks, Lyndsay! 🙂
Margaret A. Massey says
Oh!! Yum!! I want to make some – soon.
Jeanine says
Enjoy them, Margaret!
Tammy says
Hi Jeanine,
Will the recipe work if you leave out the poppyseeds?
Jeanine says
Absolutely! If you want more lemon flavour, add the zest of two lemons, or one large one. Enjoy!
Tammy says
Thank you!!
Caitlin says
These turned out AMAZING! The best gluten-free & dairy free muffins I have ever had.
Here are my substitutions (for dairy & refined sugar free):
– 2/3 C palm sugar instead of white sugar (you may want to add a few drops of liquid stevia if you like a sweeter muffin)
– 1/2 C coconut flour instead of brown rice flour (I prefer the taste and texture of coconut flour)
– Unsweetened almond milk
– 1/2 C of sunflower oil instead of butter
18 min on convection bake.
I didn’t add the glaze as I thought they were perfect without it.
Great Recipe.
Judy says
Hi.
I really like the carrot muffins. But can’t use dairy.
Is there anything else I can use I have tried coconut milk almond milk and they don’t rise. What am I doing wrong.
Thanks. Judy.
Jess says
Thank-you so much for this recipe! The muffins are delicious! Tastes like spring lemony goodness:).