Classic Gluten Free

Gluten Free Lemon Poppy Seed Muffins

Gluten Free Lemon Poppy Seed Muffins are really simple to make and are loaded with bright lemon flavor. These muffins can easily be made dairy free too!

They’re so moist and “light” but almost dense at the same time – like cake. But they’re so laden with oil/fat that it’s hard to justify making them like that unless it’s a special occasion.

I decided I wanted to try a version of gluten free lemon poppy seed muffins based off of my gluten free lemon cupcakes recipe.

How To Make The Best Gluten Free Lemon Poppy Seed Muffins


– 2 cups gluten free all-purpose flour (see notes) – 1/4 teaspoon xanthan gum – 1 Tablespoon poppy seeds – 2 teaspoons aluminum free baking powder – 1/4 teaspoon baking soda – 1/2 teaspoon fine sea salt – 2/3 cup granulated sugar – zest from 1 medium lemon – 2 large eggs, room temperature – juice from 1 medium lemon – 2 teaspoons lemon extract – 1/3 cup avocado oil

Preheat oven to 400 degrees and line a 12-cup muffin tin with paper liners or spray with non-stick spray.



In a large bowl, whisk together the gluten free flour, xanthan gum, poppy seeds, baking powder, baking soda, salt, granulated sugar, and lemon zest. Set aside.

Click Below for the Full Recipe

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