Lemon Poppy Seed Muffins


Indulge in a fresh, bakery-style gluten-free lemon poppy seed muffins made in minutes with yogurt (or sour cream) to guarantee a moist, yet fluffy texture."

– Mamagourmand


Butter | Sugar Sour Cream/Yogurt Milk | Eggs Lemons | Lemon Extract Vanilla Extract GF Flour | Baking Powder Poppy Seed Baking Soda Powdered Sugar

In a large bowl, mix together all of the wet ingredients with the sugar.

Let's Make It!

Add in all of the dry ingredients and then mix together.

Evenly scoop out the batter into prepped muffin tins. Then bake for  18 minutes at 350ºF.

Combine the glaze ingredients in a small bowl. Then pour the glaze over cooled muffins and serve!

Can I Make These Dairy Free?

Yes! Replace the yogurt or sour cream with coconut or almond milk yogurt, the higher fat content the better. For the butter use vegan butter sticks, but cut the salt to ¼ teaspoon. Any non-dairy milk may be used, such as soy or almond milk.

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