Gluten Free Poppy Seed Lemon Muffins
These gluten-free and vegan muffins combine the nutty crunch of poppy seeds with the tangy freshness of lemon. Perfect for breakfast, brunch, or a light snack, these muffins offer a delightful balance of flavors and textures that will please both gluten-free and traditional bakers alike.
Muffins Instructions
- Preheat your oven to 180°C (350°F) and grease a 12-cup muffin tin or line it with paper liners.
- In a large bowl, whisk together the sunflower oil, almond milk, lemon juice, and grated lemon peel (zest). The mixture may look slightly curdled—this is normal.
- In another bowl, mix the sugar, baking powder, baking soda, vanilla sugar, and salt.
- Add the dry mixture to the wet mixture and stir until just combined (don’t overmix).
- Gently fold in the poppy seeds, almond flour, and gluten-free all-purpose flour until no dry flour remains.
- Divide the batter evenly among the muffin cups (about 2/3 full).
- Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean and the tops are lightly golden.
- Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. Freeze for up to 3 months.
Notes
- Stir just until combined—overmixing gluten-free batters can make muffins dense.
- Zest the lemon before juicing it for easier prep.
- Let muffins cool before storing to prevent condensation and soggy tops.
Equipment Needed
- Oven
- Muffin Tin
- Mixing Bowl
- Whisk
- Spatula
- Rubber Spatula
- Kitchen Scale
- Measuring Cups
- Liquid Measuring Cup
- Microplane
- Tooth Picks
- Wire Rack
- Food Storage Container
Nutrition Facts
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