Gluten-Free Lemon Poppy Seed Muffins - daniellewalker.com

It is officially spring, so I think it’s the perfect time to share this recipe for Gluten-Free Lemon Poppy Seed Muffins. I made this recipe over on my IGTV in the beginning of February – since so many of you enjoyed them, I decided to publish the recipe in a proper blog post. The original recipe is from my first cookbook, Against all Grain, and it is actually a Lemon Poppy Seed Bundt Cake. The muffin version of these are perfect for a midday snack or as breakfast muffins with a cup of coffee or tea. 

Here in California, we have 2 seasons of citrus and we happen to have a massive Meyer lemon tree in our backyard! When they are in full bloom I try to utilize all of my lemon recipes. Meyer lemons are my favorite because they get so plump and have an incredible sweet/sour flavor and juice to them. This muffin recipe is simple to make and freezes really well. You can make a batch (or double!) and freeze them for when you are craving a delicious snack. 

Stack of Gluten-Free Lemon Poppy Seed Muffins on an etched wooden platter

The process

For this recipe, I just put all the ingredients in a blender. Be sure to put the wet ingredients on the bottom to help with the blending process. I prefer using the blender for the majority of my grain-free baking for a variety of reasons, but mainly because it helps create a better texture. Almond flour is finely ground, but not as finely ground as an all-purpose wheat flour. Utilizing a blender really helps mix it together and ensure a smooth batter. It also adds some nice air bubbles to it, so they become a little more fluffy in the oven. 

The Glaze: 

The original recipe has a lovely glaze on top that is optional but I highly recommend it! The muffins taste delicious without it, but if you are craving something slightly sweeter and dessert-like, you can definitely add the glaze to these muffins. The glaze is completely dairy-free using cashews as the base and coconut milk with hints of lemon flavor. 

A close up view of texture on a stack of Gluten-Free Lemon Poppy Seed Muffins on an etched wooden platter A close up view from the top of a stack of Gluten-Free Lemon Poppy Seed Muffins on an etched wooden platter

More lemon recipes:

I have several lemon recipes for you to enjoy this upcoming spring and summer season. Some of my favorites are below! 

Meyer Lemon French Toast

Nut-Free Lemon Bars

Lemon Ricotta Pancakes 

Lavender Lemonade

Strawberry Lemonade Popsicles 

Meyer Lemon Meringue Pie- page 276 in Against all Grain

Lemon Bars- page 117 in Celebrations 

Lemon curd- page 286 in Against all Grain

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Gluten-Free Lemon Poppy Seed Muffins

  • Author: Danielle
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 24 servings 1x
  • Category: Snack
  • Cuisine: American

Ingredients

Scale

Instructions

  1. Preheat oven to 350F.
  2. Add the eggs, palm shortening, honey, maple sugar, almond milk, lemon juice, vanilla to a food processor. Process for 15 seconds until combined. Add the almond flour, coconut flour, arrowroot, baking soda, sea salt and process for 30 to 45 seconds, until the batter is smooth.
  3. Stir in the poppy seeds and lemon zest.
  4. Line 2 muffin tins with parchment liners, and fill the cavities ⅔ of the way full.
  5. Bake 20-25 min, until a toothpick inserted into the center comes out clean.
  6. Cool completely on a wire rack.

Keywords: snack, dessert, breakfast, lemon, baking, Danielle Walker, against all grain, paleo, gluten free, grain free

4/01/22

Gluten-Free Lemon Poppy Seed Muffins

COMMENTS

  1. Sally says:

    These muffins are so good! You would never know it’s missing the grain 🙂 perfect quick morning breakfast to grab on your way out the door too! Thank you Danielle 🙂

  2. Christina says:

    These are delicious! I used butter instead of the shortening, and added the glaze from the cookbook. We froze the extras, and they are perfect thawed from frozen. I need to make another batch soon!

  3. Linda says:

    These are delicious. I also break one up and eat these as the base for strawberries and top with whipped cream! Grain free strawberry shortcake!

  4. Kathy says:

    This is a fantastic recipe and really easy to double and modify. I was craving something lemon but not overly sweet and these are perfect! I doubled the recipe, making half without a glaze on top. The other half I made my own “cashew cream cheese” filling and put a dollop in each muffin tin before filling 2/3 full. WOW.

    I think these would also be outstanding with either a vanilla frosting for cupcakes (Danielle has a great one in her Celebratipns Cookbook) pr even a streusel topping. Her recipes are always so good you just can’t go wrong.

  5. Kim says:

    Hi,

    Curious to have you recommend an alternative to the items requiring almonds.

    I’m allergic- what could I substitute it for and have the taste stay the same ?

  6. Ann says:

    This poppy seed muffin recipe sounds amazing. Where do I find your glaze recipe to top them with? I own several of your cookbooks or is this glaze recipe on line?

  7. Susan says:

    Do you have nutritional information for this recipe

    • Danielle says:

      Hi – not currently. I’ve had readers comment that they use an app to enter the ingredients and it calculates it for them. Hope that helps and enjoy!!

  8. Katrina says:

    Going to try this later today!!! I can’t wait!!!

  9. Julie Malloure says:

    Can you sub butter if you can tolerate it?

  10. Chris says:

    Hello. It says something about the glaze but there is not an ingredient list or directions for it. Where can I find this information?

    • Danielle says:

      Hi! You can find the original recipe in my first cookbook, Against All Grain, where the recipe is for a bundt cake!

  11. Christina says:

    My family loves these muffins! We like to freeze the extras and thaw them for a quick breakfast. Definitely use the glaze for the top if you have the cookbook with the bundt pan version.

  12. Jennifer Bartlett says:

    Hi Danielle! I was thinking of adding blueberries to these. Do you have any tips regarding how many blueberries, and how to keep them from sinking?

    • Danielle says:

      Hi Jennifer, I would recommend about 1/2 cup of blueberries!

      • Jennifer Bartlett says:

        Thank you so much! I skipped the poppy seeds because my daughter can’t handle them but these turned out so beautifully that she asks for these for dessert!

  13. Meredith hayden says:

    I cant have egg, I use applesauce as a substitute. Have you tried that with this recipe?

    • Danielle says:

      I haven’t! Let us know if you experiment and how it turns out – it’ll be helpful to other reader who may have the same question.

  14. Laikyn says:

    Hi, Danielle!
    I can’t wait to try this recipe! Do you think I could swap the honey and maple sugar for stevia and monk fruit? Curious if that will change the consistency too much. I’m guessing the flavor will be a bit different as well.
    Thank you!

    • Danielle says:

      Hi! since the honey/maple syrup is a liquid, it can only be substituted with a liquid of similar consistency

    • Jessica says:

      Hi, I substituted monk fruit for honey in another one of Danielle’s recipes using this: To replace one cup of honey, use 1 1/4 cups of sugar and 1/4 cup of an additional liquid such as water or a liquid that is in the recipe. It worked out perfectly.

  15. Michele Silva says:

    Hi Danielle,
    Can the pancake mix be used for these muffins? If so how much of it?

    Thanks!

  16. Dinah says:

    I know your recipes are grain free but this looks DELICIOUS. My family is nut free. Would I be able to substitute a GF flour for all the flours?

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