Lemon Poppy Seed Muffins

gluten free & dairy free!

Lemon Poppy Seed Muffins


6 muffins


Gluten Free & Dairy Free


38 minutes



These muffins are filled with the bright flavor of lemon and made gluten free and dairy free.


Preheat oven to 375°F, and 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.

Step 1

In a second smaller bowl, crack your egg. Whisk the egg until it's frothy, like soap bubbles.

Step 2

Add the oil, milk and lemon juice to the egg. Whisk to combine.

Step 3

Pour the wet ingredients into the dry. Fold together with a spatula about 10-15 strokes.

Step 4

Pour batter into muffin cups, and sprinkle with coarse sugar. Bake for 26-28 minutes.

Step 5

Cool in the pan for 5-10 minutes, then serve.

Step 6

Perfect lemon-y flavor to brighten your morning!

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.

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