Lemon Poppy Seed Muffins with Lemon Glaze

Brighten your day with these easy to make, fresh tasting muffins! Gluten-free and dairy-free optional, they taste great with or without the glaze-- though I always recommend the glaze!

Lemon Poppy seed Muffins lemon glaze gluten free #glutenfreerecipes www.healthygffamily.com
Lemon Poppy Seed Muffins with Lemon Glaze

Fresh tasting, perfect soft & fluffy texture and bursting with lemon!

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These are one of our favorite muffins.

Recipe adapted from GF Jules, we have been making them for year and decided to add the Lemon Glaze in honor of National Gluten-Free Day! (And because I love lemon glaze!)

They have the perfect not too sweet, not too tart, lemony flavor.

The tops are just crisp and the muffins are soft and moist.  And the poppy seeds add a slight texture that I really love.

Topped with a sweet and tart lemon glaze, they are out of this world.

Lemon Poppy seed Muffins lemon glaze gluten free #glutenfreerecipes www.healthygffamily.com

Best part, these muffins are super easy to make!

They are made with real, whole food ingredients:  eggs, sugar, gluten-free all purpose flour (we used GF Jules — affiliate link), yogurt or dairy free yogurt, butter or dairy-free butter, poppy seeds, lemon juice, lemon zest, milk or dairy-free milk, baking soda, baking powder, salt, vanilla extract.

Lemon Poppy seed Muffins lemon glaze gluten free #glutenfreerecipes www.healthygffamily.com

Jules uses sour cream or yogurt, but as we never seem to have sour cream in the house but always have yogurt, I made them with yogurt.

They come together quickly!

All you do is mix the dry ingredients together, mix the wet ingredients together and combine them!

And it gets the lemon flavor from the juice but also from all the lemon zest which is mixed with the sugar.

Lemon Poppy seed Muffins lemon glaze gluten free #glutenfreerecipes www.healthygffamily.com


Put them in muffin tins and bake for 18-20 minutes! Couldn’t be quicker!

And while we enjoy these muffins both with and without the glaze, if you decide to glaze them (give me all the glaze!), it is super easy.  The glaze is just lemon juice and confectioner’s sugar.

Lemon Glaze #glutenfreerecipes www.healthygffamily.com

And then you literally just dip the cooled muffin tops into the glaze.

Tip: these muffins freeze well but freeze them un-glazed. And then add the glaze after defrosting for ultimate freshness.

All our friends and family love them! They make the perfect snack, dessert or breakfast on the go.

Whether you enjoy them with or without the lemon glaze, hope you love them as much as we do!

Lemon Poppy seed Muffins lemon glaze gluten free #glutenfreerecipes www.healthygffamily.com

Hope you love them as much as we do!

Scroll down for recipe and leave a comment if you try.


Lemon Poppy seed Muffins lemon glaze gluten free #glutenfreerecipes www.healthygffamily.com
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5 from 2 votes

Lemon Poppy Seed Muffins with Lemon Glaze

These Gluten-Free Lemon Poppy Seed Muffins with Lemon Glaze are dreamy. Fresh, bright and a perfect breakfast, snack or treat any time of year. Perfect texture, moist, fluffy, bursting with lemon and soooo YUMMY! Enjoy with or without Lemon Glaze. Recipe from GF Jules plus the addition of lemon glaze.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast, Dessert, Snack
Cuisine: Gluten-Free, Dairy-Free Optional, Nut-Free
Servings: 12 muffins
Author: Healthy Gluten-free Family



  • 2 cups Gluten Free All Purpose Flour we use GF Jules - Affiliate Link
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon. salt
  • 2 tablespoons poppy seeds
  • 2/3 cup granulated sugar
  • 1 tablespoons lemon zest
  • 3/4 cup plain yogurt dairy or dairy-free
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 cup butter or dairy-free butter
  • 3 tablespoon fresh lemon juice
  • 2 tablespoon milk or dairy-free milk

Lemon Glaze (if you aren't glazing all the muffins or just want a light glaze, cut the quantities in half)

  • cups powdered sugar
  • 3 tablespoons fresh lemon juice



  • Preheat oven to 400ºF and line muffin tins with muffin tin liners or lightly grease and flour muffin tins.
  • (Ideally) bring all ingredients to room temperature, and gently melt the butter.
  • In a small bowl, whisk together flour, baking powder, baking soda, salt and poppy seeds. Set aside.
  • Add sugar to a small bowl and then add lemon zest, working it into the sugar by rubbing together with your fingers.
  • Pour lemon-sugar into dry ingredients bowl and whisk.
  • In a large mixing bowl,mix yogurt, eggs, vanilla extract, melted butter, lemon juice and milk until well combined.
  • Slowly add dry ingredients to wet ingredients, mixing only until blended.
  • Spoon batter into the prepared muffin tins.
  • Bake for 18-20 minutes or until an inserted toothpick comes out dry and the muffins are lightly browning on top. Pro tip: If the tops are golden brown but you want the center to cook more, gently cover with foil and cook an additional 5 minutes or until toothpick comes out clean.
  • Let cool in muffin tins for 5-10 minutes, then remove to cool on a wire rack.


  • In a small bowl, stir together lemon juice and powdered sugar until well combined.

Glaze muffins

  • When muffins are fully cool, one muffin at a time, holding the bottom of the muffin dip the top of the muffin in the glaze and swirl a bit to cover the top to your liking, let the excess drip off and then turn over and place on drying rack to set.
  • Pro tip: Muffins freeze well but freeze without the glaze and add glaze if desired after defrosting.
Tried this recipe?Mention @healthyGFfamily or tag #healthyGFfamily!






6 thoughts on “Lemon Poppy Seed Muffins with Lemon Glaze

  1. I can’t wait to try these! One question though- do you use full fat, low fat or nonfat plain yogurt? Or Greek yogurt?

  2. 5 stars
    I decided to make breads (1 small, 1 medium). I adjusted the temp and time to 350 for 32 minutes. I also added ¼ tsp lemon extract to the batter. Delicious. Thank you, Karen.

    P.S. I didn’t glaze them (I like them less sweet), and I substituted ¼ cup of vanilla protein powder for ¼ cup of the flour. I used non-fat plain Greek yogurt.

  3. 5 stars
    This morning I made the blueberry muffin recipe and received rave reviews. Since we are having company, I then made the lemon poppy seed muffins. These were declared a new favorite. Not too sweet. Not too lemony. Yum!!

5 from 2 votes

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