Gluten-Free Lemon Poppy Seed Muffins
These gluten-free lemon poppy seed muffins are incredibly soft and fluffy, bursting with fresh lemon flavor. Speckled with poppy seeds and finished with a tangy lemon glaze, they strike the perfect balance of bright, sweet, and citrusy in every bite.
Servings: 12 Muffins
Ingredients
- 1 ½ cup 1:1 gluten-free flour blend Bob's Red Mill 1:1, Cup4Cup, or Pamela's Artisan Blend
- ½ cup almond flour
- 1 Tablespoon poppy seeds
- 1 teaspoon lemon zest from 1 fresh lemon
- 1 ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon table salt
- ½ cup avocado oil
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup sour cream
- ¼ cup milk
- 2 Tablespoons lemon juice from 1 fresh lemon
- 1 teaspoon vanilla extract
Lemon Icing
- 1 ¼ cup powdered sugar
- 2 Tablespoons lemon juice from 1 fresh lemon
- 1 teaspoon lemon zest optional
Instructions
- Preheat oven to 375°F. Line muffin tins with parchment paper liners.
- Whisk together the gluten-free flour, almond flour, poppy seeds, lemon zest, baking powder, baking soda, and salt.
- In a medium bowl, blend together the oil and sugar. Then mix in the eggs, milk, sour cream, lemon juice, and vanilla extract.
- Add the dry ingredients into the wet ingredients, blend until well combined.
- Divide batter amongst 12 muffin cups, filling about ⅔ full with batter.
- Bake at 375°F 18-22 minutes, until lightly browned and a toothpick comes out clean.
- Let the muffins rest in the pan 5-10 minutes before transferring to a wire rack to finish cooling.
Lemon Icing
- In a small bowl, mix together the powdered sugar and lemon juice. Drizzle over cooled muffins.
