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Lemon Poppy Seed Muffins: Gluten-Free Delight Straight from Your Oven
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Lemon Poppy Seed Muffins: Gluten-Free Delight Straight from Your Oven

Course: Gluten-Free, Breakfast
Servings

4

servings
Prep time

20

minutes
Cooking time

25

minutes

Indulge 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.