Gluten Free Lemon Poppyseed Muffins
Let’s Talk Muffins, Distractions, and Lemon Zest
So, Gluten Free Lemon Poppyseed Muffins. You know, every time I bake these it reminds me of when my cousin tried to zest a lemon with a cheese grater (don’t do that, unless you like bitter muffin bits). There’s just something about the smell of lemons—more cheerful than a sunny day, really! These have become my “brunch hero” recipe, mostly because they’re delicious and partly because people get oddly excited about poppyseeds (who knows why?). And sure, the first time they came out a little wonky—sunken middles, anyone? But now they’re fluffy, zesty, and disappear faster than I can say kettle on. Also, if a little flour clouds the air and you end up looking like a snowman, well, that’s half the fun, right?
Why I Keep Making These (Whether I Mean To or Not)
I pull this recipe out whenever I’ve got friends coming round—or honestly, when lemons are on the turn and I can’t face another salad. My family goes wild for these, mostly because, let’s face it, the combo of citrus and tiny crunches (hello, poppy!) is just snazzy. Sometimes, if I’m feeling fancy, I’ll glaze them, but usually I’m just popping them out of the pan so quickly no one really notices. I used to sort of dread gluten free baking (it can be a bit of a faff) but actually, this one doesn’t ask much from you. Plus, I’ve burnt my fair share of muffins… these are forgiving.
What’s In This Muffin Mix (And What Isn’t, If You Need To Sub)
- 1 3/4 cups gluten free all-purpose flour (I use Bob’s sometimes, but any decent mix—just make sure it has xanthan gum, or your muffins might get a bit cranky)
- 3/4 cup sugar (cane, white, or, on lazier mornings, I’ve gone half brown and nobody blinked)
- 2 tbsp poppyseeds (or more if you like surprises in every bite)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt (my gran swears by flaky sea salt… me, I just grab what’s nearest)
- Zest of 2 lemons (I’ve used one in a panic; worked okay)
- 2/3 cup plain yogurt (Greek style, or coconut yogurt if you’re dairy free—sometimes I even throw in sour cream, why not?)
- 2 large eggs
- 1/2 cup melted butter (or use coconut oil, but it does taste a tad tropical)
- 1/4 cup lemon juice (fresh if poss, but the little bottles work in a pinch)
- 1 tsp vanilla extract (totally okay if you forget this once—it happens to the best of us)
How I Usually Throw These Together (With a Few Sidetracks)
- Heat the oven to 180C (350F). Muffin tray ready—liners in. Sometimes I just grease the tins if I can’t be bothered with liners. No shame.
- Mix the dry stuff: flour, sugar, poppyseeds, baking powder, baking soda, salt, lemon zest. Give it a good whisk. If it smells like a happy summer day, you’re on track.
- New bowl: yogurt, eggs, butter, lemon juice, vanilla. Whisk until pretty smooth. This is usually where I sneak a taste (raw egg be damned—I’m living dangerously just this once).
- Pour the wet into the dry. Stir until mostly combined—lumps are okay. Overmixing ruins the fun (and the muffin).
- Scoop into the tin—fills about 10–12. There’s always one random tiny muffin. Again, story of my life.
- Bake for 18–22 min. I watch them like a hawk after 17 min. Top should spring back; a skewer is your friend.
- Cool for 10 min in the pan, then onto a rack… if I’m feeling patient. (Sometimes, not so much.)
A Few Nuggets I Learned The Hard Way
- If your batter looks a bit too stiff, add a spoon of yogurt. Too runny? Toss in a sprinkle more flour. It’s muffin magic.
- Lemons zest best when they’re firm, not squishy—ask me how I know.
- I keep meaning to try chia seeds instead of poppyseeds, but keep forgetting. Maybe next time?
Variations I’ve Tried (With Mixed Results!)
- Coconut yogurt + lemon = summery twist. Tasted brighter, if that makes sense.
- Almond flour for a third of the base is pretty tasty, though a bit crumbly. Don’t do half—it’s basically muffin confetti on your plate.
- Orange zest… um, not my favorite—felt like it was missing something. Maybe you’ll like it more than I did?
What I Actually Use (And What You Really Don’t Need)
- Muffin tin—obviously. But is it life or death? No, you can use cupcake pans or even a loaf tin (just bake longer).
- I use my trusty rubber spatula, but a spoon will do. No electric mixer needed (unless you’re feeling grand).
- Zester is nice, but honestly, a little sharp knife and patience is fine—just mind your knuckles.
Storing the Goods (If You Have Any Left)
So, you want to know how long they keep? Officially, airtight container on the counter: 2 days. But, honestly, in my house they never last past breakfast day two. Freezer works for up to 2 months, but who are we kidding?
How I Like to Serve ‘Em
Some days I just plop them in bowls and we’re off. But when I’m really on it, I make a simple glaze (powdered sugar + lemon juice, that’s it) and drizzle it over. My niece insists on whipped cream (fair play). Oh, sometimes I eat one warm with butter—old habits die hard.
Things I’ve Botched (So You Don’t Have To)
- I once tried to beat everything together in one go—turns out, muffins have trust issues with overmixing. Keep it gentle.
- Baking at too high a temp = brown outsides, gooey insides. I learned this the hard (and weirdly squishy) way.
- Forgetting the liners is not the end of the world—just tougher to de-muffin. But nothing a butter knife can’t fix.
People Sometimes Ask Me…
- Can I make these dairy free? Oh absolutely—use coconut yogurt and oil instead of butter. Texture is different; a bit softer, still tasty.
- Do I have to use poppyseeds? Nope. They’re just for crunch and looks. I skipped them once, everyone still gobbled them up.
- How do I zest lemons without one of those tiny graters? Honestly, I use a veggie peeler sometimes and then fine chop. Little more rustic, but who cares?
- Why did my muffins sink? Could be overmixing, could be your baking powder’s gone rogue. Mine once did that too—just dust them with powdered sugar and call it rustic.
- Can I add blueberries? Sure could! Just toss ’em in a spoon of flour first (so they don’t all sink) and fold gently.
One last thing before you go—and this is totally unrelated—I found a single lost poppyseed in my bag three days later. Not sure if it’s a sign or just bad laundry, but these muffins do seem to follow you around!
Ingredients
- 2 cups gluten free all-purpose flour blend
- 3/4 cup granulated sugar
- 2 tablespoons poppyseeds
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup coconut oil, melted
- 3/4 cup unsweetened almond milk
- 1/4 cup freshly squeezed lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
Instructions
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1Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
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2In a large bowl, whisk together the gluten free flour, sugar, poppyseeds, baking powder, baking soda, and salt.
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3In another bowl, whisk the eggs, melted coconut oil, almond milk, lemon juice, lemon zest, and vanilla extract until well combined.
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4Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not over-mix.
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5Divide the batter evenly among the muffin cups. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
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6Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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