Gluten-Free Double Lemon Poppyseed Muffins

gluten free double lemon poppy seed muffins on a wooden tables

Muffins so delicious, your friends won’t even know that they’re gluten-free! If you’re trying to cut back on sugar, do not make the glaze topping.


Muffin Ingredients
1/3 cup butter
1/2 cup granulated cane sugar
2 large eggs
1/2 cup vanilla yogurt
8 packets True Lemon dissolved in 1/4 cup water
1/4 tsp. almond extract
1/4 cup vanilla soymilk (or regular milk + 1/2 tsp. gluten-free vanilla extract)
2 cups gluten-free all-purpose flour
1 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. sea salt
1/8 cup poppy seeds

Glaze Ingredients (optional)
1/3 cup confectioner’s sugar
4 packets True Lemon + 2 Tbs. water
1/2 tsp. gluten-free vanilla extract
1/4 tsp. almond extract

  1. Preheat the oven to 375 F (static) or 350 F (convection).
  2. Whisk the dry ingredients together and set aside.
  3. In a large mixing bowl, cream the butter and the sugar together. Mix in the eggs and beat until incorporated. Stir in the remaining liquid ingredients (yogurt, True Lemon water, almond extract, and milk). Once combined, gradually add in the dry ingredients, beating until the batter is smooth.
  4. Scoop equal portions of batter into oiled muffin tins and bake for approximately 20-22 minutes. The muffins should be slightly golden on top and have nice crowns.
  5. Remove to cool in the muffin pan for 5 minutes, then go around the inside of each muffin cup with a knife to gently loosen the muffin. Place each muffin on a cooling rack to cool until ready to glaze or serve.

Glaze (optional):
To make the glaze, stir together all the ingredients until smooth. If the mixture is too thick, add a little more milk – if it is too thin, add a little more confectioners sugar.


Submitted by Jules E. Dowler Shepard.