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–+ servings
Lemon Poppy Seed Muffins

Gluten Free Lemon Poppy Seed Muffins

5 from 1 vote

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Prep Time: 40 minutes
Cook Time: 12 minutes
Total Time: 52 minutes
Yield: 10 muffins
The perfect breakfast muffin that's sure to wake you up. Light yet moist lemon-flavored crumb with poppy seeds perfectly dispersed throughout. Topped with a mouth-watering lemon cream cheese glaze.
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Equipment

Ingredients

For the Lemon Poppy Seed Muffins:

  • 1 ⅓ cups high-quality GF all-purpose flour containing xanthan gum I used Bob's Red Mill GF 1:1 Baking Flour (the blue bag)
  • ¾ cup granulated sugar
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup Greek yogurt (plain or vanilla)
  • 2 large eggs
  • 3 tablespoon vegetable oil
  • 1 tablespoon freshly-squeezed lemon juice
  • 1 teaspoon pure vanilla extract
  • zest of one large lemon
  • 1 tablespoon poppy seeds

For the Lemon Cream Cheese Icing:

  • 1 tablespoon butter room temperature
  • 1 tablespoon cream cheese room temperature
  • ½ cup powdered sugar
  • 4 teaspoon freshly-squeezed lemon juice

Instructions

  • Preheat oven to 400 F. Prepare a muffin tray by greasing it with a little bit of butter or placing down cupcake liners, or using a silicone muffin tray.
  • In a medium-sized mixing bowl, whisk together flour, baking soda, and salt. Set aside.
  • In a large-sized mixing bowl, whisk together oil, sugar, yogurt, eggs, vanilla extract, lemon juice, and lemon zest. Mixture should be very smooth.
  • Add the dry ingredients to the wet and stir until just combined. Tip: Do not over-mix.
  • Stir in poppy seeds.
  • Spoon batter into the muffin tray cups ⅔ of the way full.
  • Bake 10-12 minutes, or until lightly browned and a toothpick inserted in the center comes out clean. Remove from oven. Allow to cool in tray for 5 minutes before removing to a wire cooling rack until completely cool.
  • Meanwhile, set the butter and cream cheese out for the icing to become room temperature.

For the Lemon Cream Cheese Icing:

  • In a small mixing bowl, cream butter and cream cheese together until smooth. I use an electric handheld mixer. Then, add in powdered sugar and lemon juice. Beat until smooth.
  • Once the muffins are completely cool, drizzle icing over top with a spoon.
  • Enjoy. Store all leftovers in an airtight container in the refrigerator and eat within 3 days.
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