Lemon Poppy Seed Muffins (Gluten-Free) ©

Bright, zesty, and bursting with citrus flavor, these Gluten-Free Lemon Poppy Seed Muffins are a delicious way to start your day or enjoy as a light treat. Made with fresh lemon juice and zest, they’re moist, tender, and perfectly speckled with crunchy poppy seeds. Want to take them up a notch? Add a simple glaze for an extra burst of flavor that transforms them into a bakery-style indulgence—perfect for brunch, dessert, or any time you need a little something sweet.

Made with our versatile Inspiration Baking-All Purpose Flour Blend, these muffins are easy to whip up and guaranteed to impress.

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SERVINGS: 12 Muffins

PREP TIME: 10 MIN

COOK TIME: 25-30 MIN

TOTAL TIME: 40 MIN

INGREDIENTS

Muffins

• 1 1/2 Cups Inspiration Baking-All Purpose Flour Blend

• 2 1/4 Teaspoon baking powder double-acting

• 1 Tablespoon poppy seeds

• 2/3 Cup granulated sugar

• 1 1/2 Teaspoon vanilla extract

• 2 whole eggs

• 1 1/2 Teaspoon white vinegar

• 1/4 Cup fresh lemon juice

• Zest of one lemon

• 4 Tablespoons softened butter or margarine

• 1/2 Cup sour cream or yogurt

Option: Glaze

• 1/4 Cup + 2 Tablespoons butter or margarine

• 2 Cups powdered sugar

• 1/2 Teaspoon vanilla extract

• 1 Teaspoon lemon extract

• 1/3 Cup hot water

DIRECTIONS

Muffins

• Preheat oven to 400°F. Line a 12 cavity cupcake tin with cupcake liners.

• Whisk All Purpose Flour Blend, poppy seeds, and baking powder together. Set aside.

• Mix the remaining ingredients in a mixing bowl on low.

• Add the flour mixture to the wet ingredients and beat on medium high until the batter is fluffy. About 2 minutes.

• Fill muffin cups 3/4 full.

• Bake for approximately 25-30 minutes until a tooth pick comes out fairly clean.

• Remove from the oven. Then remove each muffin to a cooling rack

• Cool for 5 minutes.

• Eat warm or cool.

  Make Glaze

• Mix all ingredients together with a spoon or fork.

• Add hot water and stir until smooth.

• Drizzle the glaze over the top of each muffin.

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NOTES:

• You can freeze the muffins up to 2 months. Make sure each muffin is placed in plastic wrap or inside sandwich bags. Then place all of the muffins inside a freezer bag.

• Thaw in the refrigerator over night.