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, cardamom, ginger, 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

Zucchini Yogurt Bundt Cake 

Miso Ranch Dip

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)

These light and fluffy jumbo muffins are the perfect addition to any brunch spread!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Cooling Time 10 minutes mins

Total Time 45 minutes mins

Course Dessert

Cuisine American

Servings 6 people

Calories 430 kcal

Equipment

• 1 Jumbo Muffin Tin
• 1 Large Bowl
• 1 Medium Bowl
• 1 Whisk
• 1 Spatula

Ingredients

  

1x2x3x

• 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

Calories: 430kcalCarbohydrates: 53gProtein: 10gFat: 23gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 84mgSodium: 400mgPotassium: 111mgFiber: 4gSugar: 28gVitamin A: 121IUVitamin C: 3mgCalcium: 158mgIron: 2mg

Keyword brunch, lemon, Mother’s Day, Muffin, spring

Tried this recipe?Let us know how it was!