Originally published April 15, 2019. Updated November 27, 2022.
I love muffins for breakfast and lemon poppy seed muffins have always been one of my favorite. I used to visit a bakery near my house almost every morning to get one of their oversized lemon poppy seed muffins topped with crunchy sugar. Yum! These muffins are a pretty close copy of those delicious bakery muffins, made both gluten free and dairy free. Hope you love them as much as I do!
Why You'll Love This Recipe
- It's easy to make and doesn't require a mixer.
- The lemon flavor is light and sweet. Perfect to brighten your morning.
- They can be made into full size or mini muffins.
- They are gluten free and dairy free.
- Gluten Free 1-to-1 Flour Blend - I use Bob's Red Mill brand. You can use your favorite blend, but the results may vary. If you use another type of gluten free flour, ensure it contains xanthan gum.
- Baking Powder
- Poppy Seeds
- Oil - I use olive oil, but any light flavored cooking oil will work.
- Non-dairy milk - I use either coconut milk or oat milk, but any non-dairy milk or regular milk will work in the same measure.
- Lemon Zest and Lemon Juice - one lemon will provide enough zest and juice for this recipe.
How to Make Gluten Free Lemon Poppy Seed Muffins
With all of my muffin recipes, I always use the muffin method for mixing. The muffin method is a fool proof way to get light texture muffins with gorgeous tall muffin tops.
Combine the flour, sugar, baking powder, salt, poppy seeds and lemon zest in a large bowl. Whisk together.
In a second smaller bowl, whisk the egg until it is frothy like soap bubbles.
Add the oil, milk and lemon juice to the egg and whisk until well combined.
Add the wet ingredients into the bowl of dry ingredients.
Fold the batter together about 15 strokes until just combined, being careful not to overmix.
Divide the batter into lined muffins cups and bake. This recipe makes 6 regular sized muffins or 12 mini muffins.
How to Store & Reheat Muffins
Store your leftover muffins in an airtight container at room temperature for up to 3 days. To reheat, place one muffin the microwave for about 15 seconds.
You can also freeze these muffins to eat later. To enjoy, simply defrost overnight in the refrigerator and then reheat in the microwave until warm.
- Not dairy free - If you're not dairy free, use regular milk in place of non-dairy milk in the same measure.
- Vegan - I haven't tried it, but I'd suggest replacing the egg with ¼ cup of unsweetened applesauce. You won't get the rise that you get from the egg, because there are no bubbles being beaten into the batter so the muffins will be a little more dense after baking. But the flavor should still be wonderful.
- No refined sugar - If you're avoiding refined sugar you can replace the ½ cup of sugar in this recipe with ⅓ cup of honey. You will also need to lower the temperature by 25 degrees, since honey will brown faster than regular sugar.
If you love lemon flavor, check out these great recipes!
To pin this recipe for later, click the save button on any image in this post or the recipe card. Please tag me @wellfedbaker on Instagram if you make this recipe!
Gluten Free Lemon Poppy Seed Muffins
- 1 Cup +3Tbsp Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill
- 1 ¼ teaspoon Baking Powder
- ¼ teaspoon Salt
- 1 Tablespoon Poppy Seeds
- ½ Cup Sugar
- 1 Tablespoon Lemon Zest from 1 lemon
- 1 Egg
- 3 Tablespoon Oil
- 6 Tablespoon Non-Dairy Milk
- 1 Tablespoon Lemon Juice from 1 lemon
- 1 Tablespoon Coarse Sugar optional for the tops
- Preheat oven to 375F degrees. Line a muffin tin with 6 paper cups.
- In a large bowl, combine flour, baking powder, salt, poppy seeds, sugar and lemon zest. Whisk together to mix. Set aside.1 Cup +3Tbsp Gluten Free 1-to-1 Flour Blend, 1 ¼ teaspoon Baking Powder, ¼ teaspoon Salt, 1 Tablespoon Poppy Seeds, ½ Cup Sugar, 1 Tablespoon Lemon Zest
- In a second smaller bowl, crack your egg. Whisk the egg until it's frothy, like soap bubbles.1 Egg
- Add the oil, milk and lemon juice to the egg. Whisk to combine.3 Tablespoon Oil, 6 Tablespoon Non-Dairy Milk, 1 Tablespoon Lemon Juice
- Pour the wet ingredients into the dry. Fold together with a spatula about 10-15 strokes.
- Divide the batter into the 6 muffin cups. Sprinkle the tops with coarse sugar.1 Tablespoon Coarse Sugar
- Bake in preheated oven for 26-28 minutes until tops spring back when gently poked.
- Cool in the pan for 5-10 minutes, then serve.
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.