Gluten Free Lemon and Poppyseed Muffins Recipe
These gluten free lemon and poppyseed muffins are zesty and delicious, topped with a tangy lemon icing and filled with crunchy poppyseeds. A super easy gluten free bake.
Servings: 12 muffins
Equipment
Ingredients
- 100 g unsalted butter (softened)
- 175 g caster sugar
- 2 large eggs
- 140 g plain, full-fat natural yoghurt
- 250 g self-raising gluten free flour (see notes if using plain GF flour)
- Zest of 2 lemons
- 1 tsp lemon extract (optional, if you like it extra lemony)
- 2 tbsp milk
- 1 tsp bicarbonate of soda
- 0.25 tsp xanthan gum (omit if your flour blend contains this)
- 20 g poppyseeds
For the icing:
- 120 g icing sugar
- 2 tbsp lemon juice
- 1-2 tbsp poppyseeds
Instructions
- Preheat the oven to 200C / Gas 6 / 180C fan. Line a 12-hole muffin tin with 12 tulip muffin cases and set aside.
- Add the butter and sugar to a large mixing bowl and beat with an electric whisk until pale and creamy.
- Add the eggs, yoghurt, lemon zest, milk and lemon extract (if using) and beat again on a low speed with the whisk until fully combined and forms a very wet batter Don't worry if it starts to curdle - this will be resolved in the next stage!
- Mix the flour, bicarbonate of soda and xanthan gum in a bowl and then sift into the cake batter. Add the poppyseeds and fold the flour in using a spatula or wooden spoon. Once the flour is folded in (and won't form a dust cloud!) beat for a minute with a wooden spoon until the mixture is fully combined and there is an even distribution of poppyseeds. It should form a thick batter.
- Spoon the mixture evenly between the muffin cases and then place in the centre of a hot oven for 5 minutes. After 5 minutes, turn the temperature down (DO NOT OPEN THE OVEN DOOR!) to 180'C / Gas 4 / Fan 160'C and bake for a further 15-18 minutes.
- The muffins will be ready when they are well risen, golden on top, and a skewer inserted in the centre comes out clean. Once baked, remove from the oven onto a wire rack. Allow to cool completely before icing.
- To make the icing, mix the lemon juice and icing sugar in a bowl and stir together until it forms a thick, white paste. Drizzle the icing over the muffins and sprinkle with some extra poppyseeds to decorate.
Notes
- Storing: These muffins will keep for around a week in an airtight container. They can also be frozen.
- To Use Plain Gluten Free Flour: Mix 250g plain gluten free flour with 2.5 tsp gluten free baking powder.
- Weighing Scales vs Cups: You can toggle this recipe card to convert the ingredients into cups/imperial. However, I always recommend using weighing scales – these are cheap to buy and much more accurate. And in gluten free baking, a tiny variation can make a huge difference!
- Step-by-Step Photos: If you prefer a visual aid, check out the post above for photos to guide you through how this recipe should look at each stage.
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Nutrition
Serving: 1muffin | Calories: 250kcal | Carbohydrates: 39g | Protein: 4g | Fat: 10g | Saturated Fat: -4g
