Gluten-Free Lemon Poppy Seed Muffins

Serving Size: 18
Prep Time:
Total Time:

These muffins are bright with the flavors of lemon and vanilla shining through. They’re sunny and perfect for spring, and also perfect for munching on along with a hot beverage while spending an afternoon with an old friend.


  • 1.25 cup 1% milk
  • 0.5 tsp baking soda
  • 1 Tbsp baking powder
  • 2 Tbsp poppy seeds
  • 3 cup all-purpose gluten-free flour mix (I used King Arthur Flour)
  • 1 Tbsp vanilla extract
  • 2 Tbsp lemon zest (preferably from an organic lemon)
  • 2 large eggs
  • 1.25 cup sugar
  • 12 Tbsp butter, at room temperature
  • 2 Tbsp fresh lemon juice
  • 0.5 tsp salt


  1. Preheat oven to 375*F; line 2 muffin trays with paper liners.
  2. Add the milk to a small bowl and pour the lemon juice over it; let it sit for 2 minutes without moving the bowl or stirring the milk.
  3. Cream together the butter and sugar in a large bowl, and then cream in the eggs until light and fluffy. Beat in the lemon zest, vanilla, and milk/lemon juice mixture (which will be curdled).
  4. Whisk together the flour, poppy seeds, baking powder, baking soda, and salt in a separate large bowl.
  5. Add the wet ingredients to the dry all at once and gently stir with a wooden spoon until just combined, being careful not to over-mix.
  6. Fill each muffin well about 2/3 full and bake until a toothpick inserted inside comes out clean, about 18 to 20 minutes.

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