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Gluten-Free Lemon Poppy Seed Muffins

Gluten-Free Lemon Poppy Seed Muffins are a bright and flavorful treat, perfect for breakfast or as a delightful snack. These moist muffins combine zesty lemon with crunchy poppy seeds for a cheerful bite that lifts your spirits. Easy to prepare and gluten-free, they’re ideal for sharing with friends or enjoying during cozy weekend mornings.

  • Total Time: 35 minutes
  • Yield: Makes approximately 12 muffins 1x

Ingredients

Scale
  • 1 ½ cups gluten-free all-purpose flour
  • 2 tsp baking powder
  • ½ tsp salt
  • ¾ cup granulated sugar
  • 2 tbsp poppy seeds
  • 2 large eggs, room temperature
  • ½ cup Greek yogurt
  • ⅓ cup unsalted butter, melted
  • Zest of 1 lemon
  • ¼ cup freshly squeezed lemon juice

Instructions

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In one bowl, whisk together the gluten-free flour, baking powder, salt, sugar, and poppy seeds.
  3. In another bowl, mix the melted butter, eggs, Greek yogurt, lemon zest, and lemon juice until smooth.
  4. Pour the wet ingredients into the dry ingredients and fold gently until just combined.
  5. Fill the muffin tins about two-thirds full and sprinkle extra poppy seeds on top if desired.
  6. Bake for 18-20 minutes until golden brown and a toothpick comes out clean. Let cool slightly before serving.
  • Author: Laura Lopez
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Snack
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin (60g)
  • Calories: 180
  • Sugar: 10g
  • Sodium: 160mg
  • Fat: 7g
  • Saturated Fat: 4g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 26g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 30mg

Keywords: - Swap gluten-free flour with almond flour for a nuttier flavor. - Add blueberries or extra lemon zest for variation. - Store leftovers in an airtight container for up to three days or freeze for longer storage.