The tang of lemons and crunch of poppy seeds combine for this perfect summer treat – Lemon Poppy Seed Muffins (Gluten-Free & Dairy-Free). I buy a big bag of lemons, squeeze them, and freeze individual portions of the lemon juice. With this shortcut, muffin prep time is less than ten minutes. Bake for about 18 minutes and you’ve got one dozen delicious muffins.
Ingredients:
- 3 eggs
- ¾ C sugar
- ⅓ C oil (I use grapeseed)
- 3 – 4 T lemon juice (juice of one lemon)
- ¾ C white rice flour
- ¾ C tapioca flour
- ½ C almond flour
- 2 t baking powder
- ½ t xanthan gum
- 1 T poppy seeds
Directions:
Preheat oven to 350 degrees.
Beat the eggs on medium speed for a minute or so. Add sugar and mix until combined. Add oil and lemon juice and mix again until combined.
In a separate bowl, whisk together all dry ingredients. Add to egg mixture and mix until thoroughly combined.
Grease muffin pan. Fill each muffin well about half-full. Bake the Lemon Poppy Seed Muffins at 350 degrees for 18 – 20 minutes or until slightly brown on edges and a toothpick inserted into the middle comes out clean. Remove from oven and allow to cool slightly before removing from pan.
Enjoy!
Looking for another quick muffin recipe? Try my Gluten-Free Honey Pecan Muffins.
Recipe originally published on this website in November, 2020. Photo has been updated. Method and ingredients also updated slightly.