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Gluten Free Lemon Poppyseed Muffins (Paleo, Dairy Free)

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Get ready for the best gluten free lemon poppy seed muffins you have ever tasted! Filled with a refreshing citrusy flavor, dairy-free, and paleo-friendly! 

top shot of gluten free lemon poppyseed muffins with glaze on wire rack

This warmer weather is just giving me all the lemon vibes! There’s just something about lemon desserts and muffins that make them the perfect snack! 

Lemon poppyseed muffins are also great for breakfasts, brunches, serving a crowd at holidays, and even making in batches! 

If you have been here long, you know desserts are my favorite thing to make along with muffins and breads! 

lemon poppyseed muffins on a wire rack next to whisk and lemon slices

Here are some of my top muffin recipes you need to add to your list to try!

The ingredient list for these gluten-free muffins may look a little long, but don’t worry you probably have most of these in your pantry already! 

I’m also giving you my sticky lemon glaze, while it’s optional, it’s mandatory at our house! The glaze takes these muffins to a whole notha’ level, which we always love. 

holding a gluten free lemon poppyseed muffin topped with glaze and lemon zest

Ingredients for Gluten Free Lemon Poppyseed Muffins

Flour – we will be using a mix of almond flour and coconut flour

Baking powder, salt, and baking soda – without all of the extra gluten, these help the muffins to rise and keep a fluffy texture

Eggs

Coconut oil – this needs to be melted before using

Maple syrup – for added sweetness, we always choose organic and natural 

Almond milk – for best results use unsweetened

Vanilla 

Lemon juice and lemon zest – try to use fresh lemon juice if you can

Poppy seeds 

Ingredients for the Lemon Glaze 

Powdered sugar 

Lemon juice 

Almond milk

close up top view of 4 gluten free lemon poppyseed muffins

Making Lemon Poppyseed Muffins Without Gluten 

First, take out your muffin pan and line it with paper or silicone liners. You can also just use non-stick spray directly on the paper if you don’t have any liners. 

Combine all of the dry ingredients for muffins in a small bowl and set it to the side. In a separate bowl add the eggs and whisk together.

Now stir in the rest of the wet ingredients to the whisked eggs. Once it is mixed well, slowly stir in the dry ingredients. 

Mix until smooth, but don’t overmix! You should be able to just stir with a spatula or spoon, so no mixer needed! 

Now fold in the poppyseed and lemon zest. 

Pour the batter into the muffin tin and bake! Cook until you can stick a toothpick in and it comes out clean.

While the muffins are cooking, mix up the ingredients for the glaze. After they are finished cooking and have cooled, drizzle the glaze over each one. 

holding a gluten free lemon poppyseed muffin topped with glaze and lemon zest

Can You Freeze Poppyseed Muffins?

Yes! However, we do recommend you glaze them once you are ready to serve. Let them cool completely, then freeze in a Ziploc bag in single layers. 

This is an easy recipe to make in batches so you are always ready for the next party or get-together. 

What do you do after you get finished baking them?? Take a photo and tag me on the ‘gram! I always love seeing what y’all are making! 

lemon poppyseed muffins after baking on wire rack

More Gluten Free Muffin Recipes That Are to Die For:

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lemon poppyseed muffins after baking on wire rack

Gluten Free Lemon Poppyseed Muffins

Get ready for the best gluten free lemon poppyseed muffins you have ever tasted! Filled with a refreshing citrusy flavor, dairy free, and paleo friendly!
4.67 from 3 votes
Course Breakfast, Dessert
Cuisine American

Ingredients
  

  • 2 cups almond flour
  • 1/2 cup coconut flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3 eggs
  • 1/2 cup melted coconut oil
  • 1/3 cup maple syrup
  • 1/2 cup almond milk
  • 1 tsp vanilla
  • 1/2 cup lemon juice
  • 2 tablespoons poppy seeds
  • 2 tbsp lemon zest

Optional Glaze

  • 1.5 cups powdered sugar
  • 2 –3 tbsp almond milk
  • 1 tsp lemon juice

Instructions
 

  • Preheat the oven to 350F and line a muffin tin with muffin liners and spray with cooking spray.
  • In a small bowl, mix almond flour, coconut flour, baking powder, baking soda, and salt.
  • In a large bowl, whisk three eggs.
  • Stir in coconut oil, maple syrup, almond milk, vanilla, and lemon juice.
  • Add dry ingredients to wet ingredients until completely combined.
  • Stir in poppy seeds and lemon zest, then pour into muffin pan.
  • Place in the oven and bake for 25-30 minutes, or until a toothpick comes out clean.
  • While baking, prepare glaze by whisking together powdered sugar, almond milk, and lemon juice.
  • Let muffins cool completely before glazing.
Tried this recipe?Let us know how it was!

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3 Comments

  1. 4 stars
    I was really excited to make these.
    The batter was quite thick. I had to scoop it into the muffin try rather then pouring it. Not sure why.
    Taste was very good. And I only made half of the icing because I didn’t want them to sweet.
    Overall not bad.

  2. 5 stars
    I made these muffins this weekend & YUM! The batter was so light and airy. This recipe will be one I return to all spring and summer. I opted to just do a small batch of the glaze and drizzled it on, as I didn’t want the muffins too sweet and it turned out perfectly!

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