Bakery-Style Lemon Poppy Seed Muffins (Gluten Free)
May 04, 2022, Updated May 30, 2024
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Allow me to introduce you to the Bakery-Style muffin of your dreams. Or at least, it’s definitely mine. Perfect for Mother’s day, these jumbo muffins will look like they rolled straight out the door of your local bakery and onto your brunch table. Lots of lemon, less sugar than your usual muffin and did I mention they’re gluten free? Make some ahead of time and freeze, or serve them fresh. Melt in your mouth softness with just the right amount of zing.
A note on making these muffins rise to their maximum height: room temperature eggs are key. Forgot to take them out of the fridge? It happens! Pop them in a glass of hot water for 5 minutes before you get started and you’ll be set.
How To Make Bakery-Style Lemon Poppy Seed Muffins
Step 1. Preheat the oven to 350 degrees F.
Step 2. Spray a 6-cup jumbo muffin tin with nonstick baking spray.
Step 3. In a large bowl, whisk together the eggs and sugar for 30 seconds by hand. Add the vanilla, oil, yogurt, zest and juice from both lemons, and whisk to combine.
Step 4. In a separate medium sized bowl, whisk together the flours, baking powder, baking soda and salt.
Step 5. Add the dry ingredients to the wet ingredients and start with a rubber spatula to combine, then whisk until just combined and there are no traces of flour.
Step 6. Transfer the batter equally to the prepared muffin tins and bake until just cooked through, about 25 minutes.
Step 7. Cool in the pan for 10 minutes, then remove to a baking rack to finish cooling completely. Serve or freeze!
What Else Can I Use?
- For dairy-free, use a coconut yogurt like ‘So Delicious’ plain unsweetened yogurt.
- To make refined sugar free, use honey. I haven’t tested it, but I would bet it will work just fine.
- You can absolutely substitute regular allpurpose flour for the all purpose gluten-free flour.
- I like sunflower or safflower oil for baking, but you can definitely use vegetable or canola oil if that’s what you have.
- If you don’t have a jumbo muffin tin, you can make 12 regular sized muffins, just reduce the baking time for 5 minutes or so.
- Any citrus works in this recipe. Grapefruit and orange come out beautifully too.
These Bakery-Style Poppy Seed Muffins Are Special Because:
You get that soft, melt in your mouth, bakery-style muffin without having to leave your house
It’s versatile! Swap out your citrus and create your own unique Bakery-Style Muffin-y goodness!
They’re the perfect addition to any brunch, but especially a busy Mother’s Day, because they can be made ahead of time.
Here are some other brunch recipes that would be the perfect addition to any Mother’s Day brunch:
Pear Proscuitto Crostini with Whipped Goat Cheese
Coconut Lime Sheet Cake with Lime Glaze
Canadian Bacon Egg Breakfast Cups
If you make these Bakery-Style Lemon Poppy Seed Muffins, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!
Bakery-Style Lemon Poppy Seed Muffins (Gluten Free)
Equipment
- 1 Jumbo Muffin Tin
- 1 Large Bowl
- 1 Medium Bowl
- 1 Whisk
- 1 Spatula
Ingredients
- 1 3/4 cup GF Flour Blend
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 2 tbsp Poppy Seeds
- 1/2 tsp Kosher Sea Salt
- 3/4 cup Raw Cane Sugar
- 2 tbsp Lemon Zest
- 1/3 cup Lemon juice
- 1 cup Greek Yogurt, I like 4%
- 1/2 cup Sunflower Oil
- 3 Large Eggs, Room Temperature
- 1/2 tsp Vanilla Extract
Instructions
- Preheat the oven to 350 degrees F.
- Spray a 6-cup jumbo muffin tin with nonstick baking spray.
- In a large bowl, whisk together the eggs and sugar for 30 seconds by hand. Add the vanilla, oil, yogurt, zest and juice from both lemons, and whisk to combine.
- In a separate medium sized bowl, whisk together the flours, seeds, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and start with a rubber spatula to combine, then whisk until just combined and there are no traces of flour.
- Transfer the batter equally to the prepared muffin tins and bake until just cooked through, about 25 minutes.
- Cool in the pan for 10 minutes, then remove to a baking rack to finish cooling completely. Serve or freeze.
- Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Absolutely delicious. I used the glaze from your lemon loaf recipe to give them a little added punch of lemon.
That sounds delicious, Tracey!
Enjoy,
Kat.
Will white sugar work instead of the raw cane sugar?
Thanks for sharing your recipes and expertise!
Absolutely, Tracey! White granulated sugar will work fine.
Kat.
Hi! My husband loves almond poppyseed muffins…what would you do to switch that up here? Almond milk instead of lemon juice, no zest and add almond extract? Thoughts?
Thanks!
That sounds like the start of a beautiful Almond Poppyseed muffin to me, Wendi! It may take a bit of tweaking depending on how prominent he likes the almond flavor, but I think you’re on the right track.
Let me know how your experimentation goes!
Kat.
These muffins are delicious!! So lemony, perfect for spring and summer breakfast!!!
Yvonne,
I’m so glad you love them! They’re a brunch staple in my books.
Enjoy!
Kat.
Your recipe does not call for cardamon or ginger, yet in the mixing instructions they are listed. However, no poppyseeds are listed in the mixing directions. getting ready to make these and I will be leaving out the cardamon and ginger and hope that everything else in the recipe is correct.
Hi Donna,
Are you looking at the recipe here on the website? There was a mixup with a site update very briefly, but it’s been fixed now for a few days.
Kat