Gluten Free Bakery-Style Lemon Poppy Seed Muffins
These gluten free lemon poppy seed muffins are soft, fluffy, and full of bright lemon flavor in every bite. They have that classic bakery-style look—tall tops, a buttery crumb topping, and a light lemon glaze that pulls everything together.
Ingredients
- Muffins
- 2 cups gluten free 1:1 flour
- 3 tsp baking powder
- ½ tsp salt
- ¾ cup granulated sugar
- 1 egg
- 1 cup milk
- ½ cup vegetable or avocado oil
- 1 tsp lemon extract
- 1 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 2 tbsp poppy seeds
- Crumb Topping
- ½ cup gluten free flour
- ½ cup granulated sugar
- ¼ cup melted butter
- 1 tsp lemon extract
- Glaze
- 1 cup powdered sugar
- 1 tbsp milk
Instructions
- Preheat oven to 425°F. Line or grease muffin tins.
- Make crumb topping:
- In a small bowl, mix flour and sugar. Add melted butter and lemon extract, stirring with a fork until crumbs form. Chill while preparing batter.
- In a large bowl, whisk together flour, baking powder, salt, and sugar.
- Mix wet ingredients:
- In another bowl, whisk egg, milk, oil, lemon extract, lemon juice, and zest.
- Pour wet into dry and stir just until combined. Do not overmix.
- Cover and let sit for 30–60 minutes (helps gluten free texture).
- Fill cups to the top. Leave space between muffins (use every other cup if possible). Add 1/2 inch water to empty cups.
- Sprinkle crumb topping evenly over each muffin.
- Bake at 425°F for 5 minutes, then reduce to 350°F and bake 10–13 minutes, or until a toothpick comes out clean.
- Cool + glaze:
- Let muffins cool, then whisk glaze ingredients and drizzle over top.
Notes
- Let batter rest for best gluten free texture
- Do not overmix or muffins may become dense
- Muffins will firm up as they cool
- Add extra lemon zest for stronger flavorTip text
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