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Gluten Free Lemon Poppyseed Muffins

I can't decide whether these Gluten Free Lemon Poppyseed Muffins should be considered dessert or breakfast! They're just that yummy!
Prep Time10 mins
Cook Time16 mins
Resting time10 mins
Total Time36 mins
Course: Breakfast, Dessert, Snack
Keyword: breakfast, lemon, muffins, poppyseed, snack
Servings: 14 muffins

Ingredients

For the muffins

  • 1/2 cup light tasting extra virgin olive oil or other cooking oil
  • 2 eggs large
  • 3/4 cup granulated sugar
  • 2 tablespoons honey
  • 1 teaspoon vanilla
  • 1 cup almond milk
  • 1/4 cup fresh squeezed lemon juice about 2 lemons
  • 1 tablespoon lemon zest about 1 lemon
  • 1/2 teaspoon xanthan gum if your flour blend doesn't already contain a gum
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 2 teaspoons baking soda
  • 2 3/4 cups high quality gluten free flour or my preferred blend of 3/4 cup white rice flour, 3/4 cup brown rice flour, 3/4 cup almond flour, and 1/2 cup potato starch
  • 1 tablespoon poppyseeds

For the glaze:

  • 3/4 cup powdered sugar
  • 1 tablespoon fresh squeezed lemon juice

Instructions

To make the muffins:

  • In a large mixing bowl, whisk together olive oil, eggs, sugar, honey, vanilla, milk, lemon juice, and lemon zest until well combined.
  • Add xanthan gum (if needed), salt, baking powder, and baking soda. Whisk to combine. Add gluten free flour blend and whisk until well incorporated, scraping down sides as needed. Fold in poppyseeds.
  • Let batter rest for 10 minutes.
  • While batter is resting, preheat oven to 400 degrees. Line muffin tins with paper liners and set aside.
  • Once batter has rested, fill muffin liners 3/4 way full. Bake in oven at 400 degrees for 20-22 minutes until golden brown and toothpick inserted into center of muffins comes out clean with few moist crumbs.
  • Remove muffins from oven and set on cooling rack. Cool completely.

To make the glaze:

  • In a small mixing bowl whisk together powdered sugar and lemon juice until smooth. Add more powdered sugar for a thicker consistency or more lemon juice for a thinner consistency.*

Storing:

  • Store muffins in a loosely covered container at room temperature for up to three days or in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months.

Notes

*The thinner the glaze is, it tends to soak into the muffins and can make them soggy over time. I prefer a thicker glaze that sticks to the top.