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Close-up of freshly baked gluten-free lemon poppyseed muffins on a wooden board, garnished with lemon slices

Gluten Free Lemon Poppyseed Muffins

Made with almond flour and bursting with fresh lemon flavor, they’re moist, tender, and topped with a light glaze for a touch of sweetness. Whether paired with your morning coffee, enjoyed as a midday snack, or served as a light dessert, these muffins are sure to impress!
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Prep Time 15 minutes
Cook Time 20 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 muffins
Calories 210 kcal

Equipment

  • Muffin tin 12-count
  • Muffin liners or parchment paper
  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Spatula
  • Zester or microplane
  • Measuring cups and spoons
  • Cooling rack

Ingredients
  

Muffins

  • 2 cups almond flour
  • 1/4 cup  coconut flour
  • 2 tbsp poppy seeds
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 3 large eggs
  • 1/3  cup  maple syrup or honey
  • 1/4 cup  coconut oil melted
  • 1/4  cup  unsweetened almond milk or milk of choice
  • 1 tsp vanilla extract
  • 2 tbsp fresh lemon juice
  • 2 Zest of lemons

Optional Lemon Glaze

  • 1/2 cup  powdered sugar or a sugar-free substitute
  • 1-2 tbsp fresh lemon juice

Instructions
 

For the Muffins:

  • Preheat the oven: Set your oven to 350°F (175°C). Line a 12-count muffin tin with muffin liners or grease the tin lightly with oil.
    Mix dry ingredients: In a large mixing bowl, whisk together almond flour, coconut flour, poppy seeds, baking soda, and salt until well combined.
    A bowl of almond flour surrounded by lemons, poppy seeds, and salt on a marble surface with a wooden spoon
  • Combine wet ingredients: In a medium bowl, whisk the eggs, maple syrup, melted coconut oil, almond milk, vanilla extract, lemon juice, and lemon zest until smooth.
    Incorporate wet and dry: Gradually pour the wet ingredients into the dry ingredients, stirring gently with a spatula until no lumps remain. Do not overmix.
    A bowl of mixed wet ingredients topped with lemon zest and oats, surrounded by lemon halves on a marble countertop
  • Fill muffin tin: Divide the batter evenly among the muffin cups, filling each about 3/4 full.
    A muffin tin lined with white paper cups, each filled with lemon poppyseed batter, on a marble countertop
  • Bake: Place the tin in the preheated oven and bake for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
    Cool: Let the muffins cool in the tin for 5 minutes, then transfer to a cooling rack to cool completely.
    Close-up of golden lemon poppyseed muffins topped with poppy seeds on a cooling rack

For the Optional Lemon Glaze:

  • In a small bowl, mix the powdered sugar with 1 tablespoon of lemon juice. Add more lemon juice, a little at a time, until you reach your desired consistency.
    Once the muffins are fully cooled, drizzle the glaze over the tops using a spoon or piping bag. Allow the glaze to set before serving.
    Close-up of gluten-free lemon poppyseed muffins drizzled with lemon glaze, garnished with lemon slices

Video

Notes

Cooking Tips

  • For extra moisture: Add 2 tablespoons of plain Greek yogurt or sour cream to the batter.
  • Substitute sweeteners: If you don’t have maple syrup, honey or agave nectar works well.
  • Intensify the lemon flavor: Add a drop of lemon extract to the wet ingredients if you love a stronger lemon taste.
  • Storage: Store these muffins in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. Freeze for longer storage and defrost as needed.
Keyword Dairy-free, Gluten-free, Healthy Breakfast