Moist Gluten-Free 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. My homemade lemon muffins have a bright citrus crumb with bonus lemon drizzle glaze on top. I'll show you how to make the best bakery-style muffins muffin from my years of testing gluten-free recipes!

Prep Time 5

Cook Time 16

rest 15

Total Time 36

Servings

Author Melissa Erdelac

Ingredients

4 tablespoons (57 g) unsalted butter melted and cooled
¼ cup (55 g) oil any preferred
¾ cup (150 g) granulated sugar
¾ cup (184 g) sour cream or yogurt room temperature
¼ cup (61 g) milk
2 large eggs room temperature
3 tablespoons (18 g) lemon zest (about 4 lemons)
4 tablespoons (43 g) fresh lemon juice
1 teaspoon lemon extract
1 teaspoon vanilla extract
2 cups (292 g) gluten free all purpose flour
2 tablespoons (18 g) poppy seeds
1 ½ teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt

Lemon Glaze

1 cup (120 g) powdered sugar
1 ½ tablespoon fresh lemon juice

Instructions

Line 16 muffin tins with paper liners. Set aside. The oven will preheat later while the batter rests.
In a large mixing bowl, whisk together the melted and cooled butter, oil, sugar, sour cream, milk, eggs, lemon juice and zest, lemon and vanilla extract.
4 tablespoons unsalted butter, ¼ cup oil, ¾ cup granulated sugar, ¾ cup sour cream or yogurt, ¼ cup milk, 2 large eggs, 3 tablespoons lemon zest, 4 tablespoons fresh lemon juice, 1 teaspoon lemon extract, 1 teaspoon vanilla extract
To the bowl add the gluten-free flour, poppy seeds, baking powder, baking soda, and salt. Stir to combine well.
2 cups gluten free all purpose flour, 2 tablespoons poppy seeds, 1 ½ teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon salt
Preheat the oven to 350ºF. Use a large trigger scoop to divide the batter between the cupcake liners. The batter will come up almost all the way to the top (see pic in post). If desired, use a silicone spoon or slightly wet fingers to smooth the tops before baking. Set aside for 15 minutes while the oven finishes preheating.
Bake 16-18 minutes, rotating and turning the pans halfway through. They are done when the tops are fully set and a toothpick comes out clean. With gluten-free baking, it's better to slightly error on the side of over baking because sometimes they look "done" before they are set all the way through.
Cool for 5 minutes in the pan before turning onto a wire rack to additionally cool. For the glaze, combine the powdered sugar and lemon juice. Under the cooling rack place a large piece of wax paper or set it inside a baking sheet to catch the drips. Pour the glaze over the tops or use a small spoon to drizzle on.
1 cup powdered sugar, 1 ½ tablespoon fresh lemon juice

Notes

Storing and Freezing Tips

Once they have completely cooled and the glaze has set, store in an airtight container up to 2 days at room temperature. Do not store in the fridge, or they will dry out. Also, covering the muffins with plastic wrap will trap moisture and make the tops slightly wet. Loosely covering with foil is a better option.

For optimal freshness, I freeze GF muffins right away since they don’t stay fresh as long and moisture evaporates quickly. Wrap the cooled and set muffins in plastic wrap and place in a freezer-safe container or freezer bag up to 3 months.

Nutrition