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A stack of golden brown gluten-free lemon poppy seed muffins with fresh lemon zest on top.

Gluten-Free Lemon Poppy Seed Muffins

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Calories: 215
Ingredients Method

Ingredients
  

  • 2 cups gluten -free all-purpose flour blend with xanthan gum
  • 1 tablespoon baking powder
  • 1/2 teaspoon sea salt
  • 3/4 cup granulated white sugar
  • 2 tablespoons blue poppy seeds
  • 2 large eggs room temperature
  • 1/2 cup neutral vegetable oil
  • 3/4 cup plain Greek yogurt
  • 1/4 cup freshly squeezed lemon juice
  • 2 tablespoons finely grated lemon zest
  • 1 teaspoon pure vanilla extract

Method
 

  1. Preheat convection oven to 375 degrees Fahrenheit and line a standard 12-cup muffin tin with non-stick parchment liners.
  2. Sift the gluten-free flour blend, baking powder, and salt into a primary mixing bowl then whisk in the sugar and poppy seeds to ensure even distribution.
  3. In a secondary vessel, emulsify the eggs, vegetable oil, Greek yogurt, lemon juice, lemon zest, and vanilla extract until the mixture is homogenous.
  4. Hydrate the dry ingredients by folding in the wet mixture using a silicone spatula until no dry particulates remain, taking care not to over-agitate.
  5. Distribute the batter equally across the 12 muffin cells using a 50ml scoop to ensure uniform baking.
  6. Bake for 20 minutes or until the internal temperature reaches 205 degrees Fahrenheit and the surface springs back upon light pressure.
  7. Transfer the muffin tin to a cooling rack for 5 minutes before removing individual muffins to prevent steam-induced sogginess.