Originally published April 15, 2019. Updated January 23, 2022.
I love muffins for breakfast and lemon poppyseed 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 poppyseed muffins topped with crunchy sugar. Yum! These muffins are a pletty close copy of those delicious bakery muffins, made both gluten free and dairy free. Hope you love them as much as I do!
With all of my muffin recipes, I always use the muffin method for mixing.
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.
Gluten Free Dairy Free Lemon Pound Cake
Gluten Free Lemon Poppy Seed Scones
Gluten Free Lemon Poppyseed Waffles
Gluten Free Limoncello Italian Lemon Meltaway Cookies
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!Â
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1 comment
Easy to make. Very flavorful.