Gluten-Free Lemon Poppyseed Muffins

These gluten-free lemon poppyseed muffins are made with almond and coconut flour and have a bright, lemony flavor. You can top the muffins with the lemon glaze for a real treat or leave it off.

I’ve always been a fan of lemon treats. They’re decadent, yet light and refreshing and perfect for spring. The crazy thing is that I didn’t have any sweet lemon recipes here on EBF… until now! So these lemon poppyseed muffins are the first and let me tell ya, they were worth the wait. They’re so tasty, come together in no time and can be eaten for breakfast, snack or dessert.

Plate piled with lemon poppyseed muffins topped with a glaze and lemon zest.

I rarely get confused with the difference between muffins and cupcakes, but these kind of have me stumped! They are light, fluffy and decadent like a cupcake but the healthy ingredients have me leading toward muffin. Since I doubt you’d eat these for breakfast if I called them a cupcake, I decided to go with muffin. Ha! What do you think?!

Stack of three lemon poppyseed muffins with a glaze. The top muffin has a bite taken out of it.

Here’s What You Need

  • eggs 
  • coconut sugar
  • coconut oil
  • lemon juice & lemon zest
  • almond and coconut flour 
  • baking powder
  • poppy seeds 
  • lemon glaze – an optional, but highly recommended topping! The glaze takes these to the next level.

Lemon poppyseed muffins on a plate. One has a bite taken out of it.

Why Room Temperature?

As you may have noticed, I specifically noted that a few ingredients for this muffin recipe need to be room temperature! If your eggs and lemon juice are cold, the coconut oil will solidify and create clumps and it’s hard to mix. If this happens, you can set the bowl in a larger bowl of hot water until the coconut oil melts or put it on the stove-top as your oven preheats. Be careful that the mixture doesn’t get too hot or the eggs will cook. Ah baking… a balancing act. 😉

This is how your batter should look. All mixed together without little clumps of coconut oil.

Mixing bowl with lemon poppyseed muffin batter.

Baking with Gluten-Free Flour

I actually shared an entire blog all about using different types of flours. The truth is, there isn’t one gluten-free flour that works best for all recipes and you can’t just swap in the same amount of an alternative flour for all-purpose flour. If you have the patience to experiment, go for it! Otherwise lean on already developed and tested recipes like this one that are sure to turn out correctly!

Two side by side photos of lemon poppyseed muffins in a muffin tin and a close up a muffin.

Storage Tips

While these muffins would be perfect for Easter or Mother’s Day brunch, they don’t have to be for a fancy occasion! I may or may not have already made this recipe a few times this spring, just to have as a treat.

If you’re making these ahead of time and plan to enjoy all week long, I have a few tips for you!

  1. First, let them cool completely. I can’t stress this enough. Let your baked goods cool completely on a wire rack before putting in a storage container. If you skip this step, the heat creates condensation/moisture and you’ll end up with soggy muffins. Not exactly what we want!
  2. My second tip is to keep the glaze separate. You can still prep it in advance if you want, but store it in a separate container. When you’re ready to enjoy, glaze away!
  3. Last but not least because the muffins and glaze don’t have preservatives, I recommend storing them in the fridge rather than on your counter top. They’ll last longer and they taste delicious straight from the fridge.

Plate with lemon poppyseed muffins topped with lemon zest and a glaze.

If you make these lemon poppyseed muffins, be sure to leave a comment and star rating letting me know how they turned out! Your feedback is so helpful for the EBF team and other EBF readers.

Plate with lemon poppyseed muffins topped with lemon zest and a glaze.

Lemon Poppyseed Muffins

Brittany Mullins
These gluten-free lemon poppyseed muffins are made with almond and coconut flour and have a bright, lemony flavor. You can top the muffins with the lemon glaze for a real treat or leave it off.
5 from 20 votes
Prep Time 15 mins
Cook Time 25 mins
Course Breakfast
Cuisine American
Servings 12
Calories 291 kcal

Ingredients
  

  • 5 eggs at room temp
  • 3/4 cup coconut sugar
  • 1/2 cup coconut oil liquid state/melted
  • 1/4 cup lemon juice at room temp
  • 1/2 Tablespoon lemon zest
  • 2 cups almond flour
  • 1/4 cup coconut flour
  • 1 Tablespoon baking powder
  • 2 Tablespoons poppy seeds
  • lemon glaze optional

Lemon Glaze 

  • 1/2 cup powdered sugar
  • 1 Tablespoon lemon juice

Instructions
 

  • Preheat oven to 350°F. Place 12 paper or silicone liners in your muffin tin. 
  • In a medium bowl, mix together eggs, coconut sugar, coconut oil, lemon juice and lemon zest with a whisk. I made a note to make sure your eggs and lemon juice are at room temperature otherwise the coconut oil will solidify and create clumps. If this does happen, you can set the mixing bowl on the warm part of your oven as it’s preheating or set the bowl in a larger bowl of hot water until the coconut oil melts again. Just be sure you don’t get it too hot or else the eggs will start cooking. 
  • In another mixing bowl, whisk together the almond flour, coconut flour, baking powder and poppy seeds. Pour the liquid mixture into the bowl with the dry and stir until mixture is fully combined without any lumps. 
  • Pour the batter evenly into the prepared muffin tin, filling each cavity about ⅔ of the way full. Bake for 23-25 minutes or until a toothpick inserted in the center of the muffin comes out clean.
  • Let muffins cool in the tin for about 10 minutes or so, then remove and let cool completely on a wire rack. 
  • To make the lemon glaze, whisk together the powdered sugar with lemon juice until no lumps remain. If the glaze is too thick, add a little more lemon juice. If the glaze is too thin, add a little more powered sugar.
  • Drizzle glaze over each muffin just before serving. 
  • Store muffins and glaze in separate storage containers in the fridge for up to 5 days. 

Video

Notes

  • Recipe inspired and adapted from this Keto Lemon Cake.
  • I haven't tested this recipe with an egg replacement and I'm not certain it would work well with flaxseed eggs. You're welcome to test it but the results might not be ideal.

Nutrition

Serving: 1muffin (without glaze)Calories: 291kcalCarbohydrates: 28gProtein: 7gFat: 21gSaturated Fat: 9gPolyunsaturated Fat: 2gCholesterol: 77mgSodium: 163mgFiber: 3gSugar: 16g
Keyword lemon poppyseed muffins
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Recipe Rating




    53 comments
    1. Katianne
      April 27, 2021 AT 8:37 pm

      5 stars
      I have made SEVERAL of your muffin recipes (muffins = my toddlers life). She LOVED them. I used the swerve confectioners sugar to make the icing. It was hard to get the right consistency without the lemon juice over powering and making it too tart. The muffins were absolutely delicious. Will be making again for Mother’s Day.

      1. Brittany Mullins
        April 27, 2021 AT 8:48 pm

        So glad these muffins were a hit!! Thanks so much for making my recipe and for coming back to leave a review. I so appreciate it!

    2. Veronica
      April 3, 2021 AT 9:43 pm

      I just made these and turned out great! I swapped coconut sugar to brown sugar replacement (Swerve) and they’re so delicious & fluffy.

      1. Brittany Mullins
        April 3, 2021 AT 11:11 pm

        So glad these muffins turned out for you, Veronica!! Thanks for making them and for the review. I so appreciate it.

    3. Erin
      March 26, 2021 AT 11:20 pm

      Can these be frozen?

      1. Brittany Mullins
        March 27, 2021 AT 4:15 pm

        Yes! You can freeze them for up to 3 months!

    4. Erin
      March 26, 2021 AT 11:15 pm

      5 stars
      Recipe for gluten free poppyseed lemon cupcakes/ muffins turned out really well. My three year old and I made them together. I had my reservations as I have not had lot of experience baking with these gluten free ingredients before. Well I am so impressed with how good these are! Will be making these again for sure. thank you

      1. Brittany Mullins
        March 28, 2021 AT 10:39 pm

        So glad these turned out for you, Erin! Thanks for making them and for the review. I so appreciate it!

    5. Michaela
      March 26, 2021 AT 8:33 pm

      5 stars
      I made these yesterday and they are already almost gone! They’re delicious and perfectly sweet!

      1. Brittany Mullins
        March 28, 2021 AT 10:40 pm

        Woo! So glad this recipe was a hit! Thanks for making them and for coming back to leave a review. I so appreciate it, Michaela!

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