Fluffy, Moist Gluten-Free Lemon Poppy Seed Muffins

Indulge in a fresh, bakery-style lemon poppy seed muffins made in minutes with gluten-free all purpose flour and yogurt (or sour cream) to guarantee a moist, yet fluffy texture. These homemade lemon muffins have a bright citrus crumb with bonus lemon drizzle glaze on top. Read on to learn additional homemade GF muffin tips from years of testing recipes and gluten-free baking experience!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Line 16 muffin tins with paper liners. Set aside. The oven will preheat later while the batter rests.

Step 2

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.

Step 3

To the bowl add the gluten-free flour, poppy seeds, baking powder, baking soda, and salt. Stir to combine well.

Step 4

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.

Step 5

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.

Step 6

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.

↑Support creators by visiting their site 😊