Description

These bright, sunny gluten-free lemon muffins are a total DREAM! Fluffy and citrusy with every bite. (Dairy-Free)

Ingredients

Scale

For The Wet Ingredients:

2 1/2 Tbsp. lemon zest (from 3 lemons–don’t skimp!!!)
1 cup sugar
2/3 cup avocado oil (or your favorite neutral oil, like sunflower, grapeseed, or canola)
2/3 cup milk (I use unsweetened almond milk)
2 Tbsp. fresh lemon juice
3 eggs, room temperature
1/2 tsp. vanilla extract
1/2 tsp. almond extract
1/4 tsp. lemon oil (or 1/2 tsp. lemon extract. Note that lemon oil will give you stronger flavor!)

For The Dry Ingredients:

2 cups (240g.) gluten-free measure for measure flour, scooped & leveled or weighed (we recommend King Arthur brand)
2 Tbsp. poppy seeds
1 1/2 tsp. baking powder
1/2 tsp. salt

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Instructions

To Make The Gluten-Free Lemon Poppy Seed Muffins:

Preheat the oven to 350 degrees F. Line a 12-cup metal muffin pan with parchment muffin liners.
First, start by combining the lemon zest and sugar in a large mixing bowl. Rub the zest into the sugar with your fingertips for 30-60 seconds until the sugar smells bright and lemony and the sugar has taken on a yellow appearance. (Rubbing the zest into the sugar releases the lemon essential oils from the zest and distributes them further in the recipe. This = more lemon flavor!)
Next, add the oil to the sugar/zest and whisk to combine. Add milk and lemon juice and whisk to combine.
Then add eggs, vanilla, almond extract, and lemon extract/oil and whisk to combine.
Add gluten-free flour, poppy seeds, baking powder and salt.
Stir until just combined and no large lumps of flour remain.
Scoop the batter into your prepared muffin tin, filling each muffin cup almost all the way full. (Update: for best results, let the batter rest 30-60 minutes for a taller rise!)
Bake muffins at 350 degrees F. for 17-20 minutes, or until the tops spring back when you gently press down and a toothpick inserted in the center comes out clean with just a few moist crumbs.
Cool on a wire rack and enjoy plain or cool completely and top with lemon glaze. Store leftover muffins in an airtight container up to 3 days or freeze up to 2 months.

Notes

*Stick To The Recipe! I know it’s tempting to put your own spin on a recipe, but any omissions or substitutions you make here will mess with the flavor. Don’t skip the almond extract, lemon zest, or lemon oil/extract. Each one adds a layer of flavor you NEED for these lemon muffins to work properly.

*We highly recommend King Arthur Measure-For-Measure Gluten-Free flour for these muffins. If you use another brand (like Bob’s Red Mill), just be sure it contains xanthan gum. Measure carefully!

Prep Time: 15 minutes
Cook Time: 18 minutes
Category: Muffins
Method: Baking
Cuisine: American