This small batch of gluten free lemon poppy seed muffins are soft, moist, highlighted with fresh lemon, and dotted with crunchy poppy seeds. The muffins are made with an almond blend plus a little sour cream to keep them moist. Finished with a creamy citrus glaze, the muffins are great for breakfast, a light snack, or any time in between!
Prep Time22 minutesmins
Cook Time15 minutesmins
Total Time37 minutesmins
Course: Breakfast
Cuisine: American
Keyword: Breakfast, Gluten Free, Lemon Poppy Seed, Muffins, Small Batch
Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Line a muffin pan with 4 cupcake liners.
In a small mixing bowl, whisk together the almond flour, sweet rice flour, tapioca flour, coconut flour, baking powder, salt, and poppy seeds.
In a medium mixing bowl, add the sugar, sour cream, coconut oil, egg, vanilla, lemon juice, and lemon zest. Whisk until incorporated and smooth.
Lemon Notes - Depending on the size of your lemons, you may need one entire lemon for the zest. Additionally, add more or less lemon zest if you prefer a strong lemon flavor. However, do not add more lemon juice than noted - otherwise it will change the texture of the muffins.
Sprinkle the dry ingredients over the wet, and stir until no dry streaks remain.
Scoop the batter into equal portions into the prepared muffin liners. The liners will be about 90 percent full. Let the muffins sit for 5 minutes before baking to give the batter time to hydrate. Otherwise, the muffins may turn out crumbly. Bake the muffins for 20 to 22 minutes, or until the edges are golden, the muffins are springy to the touch, and a toothpick inserted in the middle comes out mostly clean.
Cool the muffins in the pan set on a wire cooling rack for 10 minutes. Then transfer the muffins to the wire rack to cool completely. While the muffins are cooling, make the creamy glaze.
Creamy Lemon Glaze
We are only using the coconut solids from the can. For best results, refrigerate the can of coconut milk overnight so the coconut solids and liquid separate in the can.
In a small mixing bowl, add the creamy coconut, powdered sugar, salt, and lemon zest. Stir until smooth and creamy. You can also use a hand held mixer to mix if the coconut solids are lumpy. See the note in the muffin instructions for amount of lemon zest.
Taste the glaze. For more lemon flavor, add the lemon juice in 1 teaspoon increments. Adjust the consistency of the creamy glaze to your preference by adding more powdered sugar for thicker, or more lemon juice for thinner. The creamy glaze is intended to be creamy, but feel free to make it your own.
Spoon the glaze over the top of completely cool muffins, and Enjoy!
Notes
Serving Size - This recipe is intended to be a small batch and only tested as such. I can't say for certain if doubling the recipe will yield the same result.
Ingredient Substitutions - I have only tested the recipe as written.
Poppy Seeds - Poppy seeds are available in the spice aisle of your grocery, or you can buy them online.
Lemons - I like to use organic lemons because we are using the zest. They also tend to be smaller. 1 small lemon will likely yield 2 teaspoons of zest.
Lemon Flavor - For the muffins - if you prefer a strong lemon flavor, use more zest. More juice will alter the muffin texture. For the glaze - taste as you go and add more zest or juice as needed.
Creamy Lemon Glaze - The glaze is intended to be creamy - it will not dry hard. If you prefer a hard lemon glaze, only use about 3 to 4 teaspoons of the coconut cream. Add more if needed to reach your desired consistency.