Gluten-Free Lemon Poppy Seed Muffins Recipe

Name: Gluten-Free Lemon Poppy Seed Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1- 1/4 cup Milk (I Used 1%); 2 Tablespoons Fresh Lemon Juice; ½ Tablespoons Butter, At Room Temperature; 1- 1/4 cup Sugar; 2 whole Large Eggs; 2 Tablespoons Lemon Zest (preferably From An Organic Lemon); 1 Tablespoon Vanilla Extract; 3 cups Commercially Prepared All-purpose Gluten-free Flour Mix; 2 Tablespoons Poppy Seeds; 1 Tablespoon Baking Powder; 1/2 teaspoons Baking Soda; 1/2 teaspoons Salt

Servings: persons

1- 1/4 cup Milk (I Used 1%)
2 Tablespoons Fresh Lemon Juice
½ Tablespoons Butter, At Room Temperature
1- 1/4 cup Sugar
2 whole Large Eggs
2 Tablespoons Lemon Zest (preferably From An Organic Lemon)
1 Tablespoon Vanilla Extract
3 cups Commercially Prepared All-purpose Gluten-free Flour Mix
2 Tablespoons Poppy Seeds
1 Tablespoon Baking Powder
1/2 teaspoons Baking Soda
1/2 teaspoons Salt

1
1.
2
Preheat oven to 375 F. Line two 12-count muffin trays with paper liners (recipe makes 1 1/2 to 2 dozen).
3
2.
4
Add the milk to a small bowl and pour the lemon juice over it; let it sit for 2 minutes without moving the bowl or stirring the milk.
5
3.
6
Cream together the butter and sugar in a large bowl, and then cream in the eggs until light and fluffy.
7
Beat in the lemon zest, vanilla, and milk/lemon juice mixture (which will be curdled).
8
Set aside.
9
4.
10
Whisk together the flour mix, poppy seeds, baking powder, baking soda, and salt in a separate large bowl.
11
5.
12
Add the wet ingredients into the dry all at once and gently stir with a wooden spoon until just combined, being careful not to over-mix.
13
6.
14
Fill each muffin well about 2/3 full and bake until a toothpick inserted in the center of a muffin comes out clean, about 18 to 20 minutes.

542

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1- 1/4 cup Milk (I Used 1%), 2 Tablespoons Fresh Lemon Juice, ½ Tablespoons Butter, At Room Temperature, 1- 1/4 cup Sugar, and more.

Yes, Gluten-Free Lemon Poppy Seed Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Gluten-Free Lemon Poppy Seed Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions