Amazing gluten free lemon poppyseed muffins that are so easy to make in one bowl! Light and fluffy, zesty lemon flavor, and icing on top. Yum!
This gluten free lemon poppyseed muffin is the perfect way to start your day! Full of zesty lemon flavors and topped with sweet and tangy icing, these muffins are so easy to make and even easier to eat!!
Muffins are some of my favorite things to make, but I found myself asking a lot during this bake, where is the line between a cupcake and muffin? These muffins are sweet and topped with icing sugar, not frosting, so I think they totally still count for breakfast.
These lemon poppyseed muffins are super moist, fluffy, packed full of lemon and poppyseed flavor, and so easy to make!!
Lemons – No lemon muffin recipe is complete without lemons! Use a fresh lemon and make sure to zest before slicing to get the juice.
Poppyseeds – Same as with lemons, you need these to make the poppyseed muffins! Allergic to them? Swap them out for blueberries or chopped up cranberry for a sweet fruit lemon.
Gluten Free Flour – Use a good quality non-potato based flour for this recipe.
Sugar – Granulated sugar keeps this muffin recipe sweet to balance out the zesty lemon, but not too sweet so you can still enjoy them for breakfast.
Cornmeal – Cornmeal is a secret ingredient to help give these muffins texture, keep things moise, and give them a sweet flavor. Allergic to corn? See note below!
Baking Powder – Baking Powder is a leavening to help give these muffins an even rise. Make sure that yours is gluten free and fresh to get the best rise.
Milk of Choice – Milk provides moisture to these muffins. For my favorite dairy free option, I like to use rice milk as it has a neutral flavor and doesn’t make things gummy tasting in the final bake.
Eggs – You need 2 eggs to provide the right structure for these gluten free muffins without making things too cake like or bread like.
Butter of Choice – Melted butter gives these muffins moisture and fat to keep things tasty.
Vanilla Extract – Even though this is a lemon muffin, I love the sweetness and depth of flavor that vanilla extract brings to the party.
If you are allergic to shellfish, make sure that you wash your lemon in boiling water before zesting! Many fruits, including lemons, are coated in a shellac glaze to help them while in transport. This shellac glaze is made from crushed up beetles, which is harmless in most but if you have a shellfish allergy, a cross reaction can occur!
I always wash my fruits in boiling water to remove this wax coating so I never have an allergic reaction to the shellac.
If you are allergic to sesame, there is a possibility that you could have a cross reaction to poppyseeds. Simply omit them for the most delicious lemon muffins ever!
If you are allergic to dairy, simply swap out the dairy ingredients with your favorite non-dairy substitutes. I prefer rice milk in this recipe as I find that other milks are too heavy.
If you are allergic to corn, replace the cornmeal with another flour of your choice, for example almond flour, coconut flour, tiger nut flour, or simple more gluten free flour!
Other Lemon Recipes to Love!
- mixing bowls
- mixing spoons
- Measuring cups and spoons
- muffin tray
- Paper baking cups
Gluten Free Lemon Poppyseed Muffins
- 2 ¼ cups gluten free flour
- 1 cup sugar
- 2 tablespoon cornmeal
- 2 teaspoon baking powder
- 1 cup milk of choice
- 2 eggs
- ½ cup butter melted
- 1 teaspoon vanilla extract
- 2 teaspoon lemon extract or lemon juice
- 2 teaspoon lemon zest
- 1 teaspoon poppyseeds
- 1 cup powdered sugar
- 1 teaspoon lemon juice
- 1 teaspoon water
- Preheat the oven to 400°F. Line the muffin tray with liners and set aside.
- In a large bowl, whisk together milk of choice, eggs, melted butter, vanilla, lemon, and zest. Add the sugar and mix to combine.
- In a medium bowl, sift together gluten free flour, baking powder, cornmeal, and poppyseeds.
- In two stages, add half of the flour mixture to the wet ingredients, making sure to mix well before adding the other half of the flour mixture. Mix until all ingredients are fully incorporated.
- Fill the muffin tray to ¾ of the way full for each muffin. This will produce a nice rounded top. If you want super rounded muffins, fill all the way full. For less full muffins with a flatter top, fill about ⅔ full.
- Bake in the oven for 22-25 minutes or until a toothpick inserted into the center pulls out clean.
- Let cool before drizzling with icing.
- To make the lemon glaze, combine sugar, lemon juice, and water in a small bowl and mix until fully combined. Depending on the type of sugar you are using, you may need to add more or less water to get the right consistency. A perfect drizzle is achieved when the icing is at ribbon stage. Using a spoon, gently drizzle icing on top of muffins. Let set and enjoy!
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