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.
Servings: 12 muffins
Ingredients
Muffins
- 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)
- 1½ cups powdered sugar
- 3 tablespoons fresh lemon juice
Instructions
Muffins
- 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.
Glaze
- 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!
I can’t wait to try these! One question though- do you use full fat, low fat or nonfat plain yogurt? Or Greek yogurt?
Great question! I have used all of the above! This last time I used Greek yogurt and really loved the texture. Let me know how you like them!
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.
Thanks for sharing! Happy you love them!
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!!
Happy you loved them! Thank you!