Lemon Poppy Seed Muffins: Gluten-Free Delight Straight from Your Oven
Course: Gluten-Free, Breakfast4
servings20
minutes25
minutesIndulge in these delightful gluten-free Lemon Poppy Seed Muffins! Made with a blend of oat and almond flours, these fluffy treats are infused with tangy lemon zest, bursting with flavor. This step-by-step recipe guides you through creating a batch of golden-brown muffins, each boasting a perfect balance of citrusy zest and delightful crunch from poppy seeds. Perfect for breakfast or a snack, these muffins are a gluten-free delight your taste buds will thank you for!
Ingredients
Cooking spray or paper muffin liners
2 1/4 cups gluten-free oat flour (see note below on how to make your own)
1 1/2 cups almond flour
2/3 cup granulated sugar
2 tablespoons poppy seeds
1 tablespoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup plain whole-milk or 2% Greek yogurt
1/3 cup vegetable or canola oil
3 large eggs yolks
Finely grated zest of 1 medium lemon (about 1 tablespoon)
Juice of 1 medium lemon (about 3 tablespoons)
1 teaspoon vanilla extract
3 large egg whites
Directions
- Preheat your oven to 375°F and prep a standard 12-well muffin pan with liners or cooking spray.
- In a large bowl, combine 2 1/4 cups of gluten-free oat flour, 1 1/2 cups almond flour, 2/3 cup granulated sugar, 2 tablespoons poppy seeds, 1 tablespoon baking powder, 3/4 teaspoon baking soda, and 1/2 teaspoon kosher salt. Ensure there are no large clumps of almond flour.
- In a separate medium bowl, whisk together 1 cup Greek yogurt, 1/3 cup oil, 3 large egg yolks, finely grated zest of 1 medium lemon, juice of 1 medium lemon, and 1 teaspoon vanilla extract.
- Using a stand mixer with a whisk attachment or a hand mixer, beat 3 large egg whites until stiff peaks form.
- Combine the yogurt mixture with the dry ingredients using a spatula. It’s okay if there are some lumps. Gently fold in 1/3 of the beaten egg whites, then incorporate the remaining whites without overmixing.
- Fill each muffin well to the top (about 1/3 cup each) with the batter. Bake for approximately 20 minutes until the muffins are golden brown and a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for 10 minutes, then transfer them to a wire rack and cool for an additional 10 minutes before enjoying.
Notes
- Storage Tip: Keep these delightful lemon poppy seed muffins in an airtight container at room temperature for up to 5 days, or freeze and thaw at room temperature when desired.
- Additional Note: Easily make oat flour by blending gluten-free old-fashioned rolled oats in a food processor until finely ground (about 1 minute). Use an equal amount as specified in the recipe.