Gluten Free lemon poppyseed muffins for a satisfying and delicious snack. Lower in sugar, bright with lemon and full of protein and fibre. A super snackable, wholegrain muffin with touch of lemon curd right in the centre.
Whether you’re meal-prepping your way through the week, or just in the mood for something that feels like sunshine, this recipe checks all the boxes. Psyllium husk gives these muffins fibre boost and poppyseeds bring a small dose of calcium, iron and fibre.
This is the kind of snack that feels like a snack and a win at the same time!
Ingredients you’ll need to make these Gluten Free Lemon Poppyseed Muffins
For this recipe you will need a kitchen scale, which is quicker to use, and the most accurate for weighing gluten free flour. Here is the link to the scale that I use, but there are many great options for scales.
A gluten free flour blend was used consisting of almond flour, quinoa or oat flour, brown rice flour, tapioca starch, millet flour and protein powder.
Gluten Free Lemon Poppyseed Muffins Step-by-Step:
1. Sift the Flours to Blend Them Well
In a large bowl, sift the almond flour, quinoa flour, brown rice flour, tapioca starch, millet flour, protein powder, baking powder, baking soda, psyllium and salt. Don’t forget the lemon zest mixed into the sugar – it helps distribute that irresistible flavour.
2. Mix the Wet Ingredients
In a large bowl beat together the soft butter and sugar/zest until light and fluffy, then add the eggs and yoghurt and beat until just combined.
3. Combine all the Ingredients
Add the dry ingredients to the wet ingredients, in two or three portions, stirring until just mixed with no loose flour. Stir in the lemon juice and the poppy seeds.
4. Build the Lemon Centre
Spoon a little batter into your muffin cups. Drop a teaspoon of lemon curd right in the middle, then cover it up with more batter For a treat waiting inside.
5. Bake the Gluten Free Lemon Poppyseed Muffins
Put the muffins in the oven at 400°F (204°C) and bake them for 10 minutes. Reduce the heat to 350°F (177°C) and bake them for a further 8 to 10 minutes, until lightly golden and springy on top.
6. Optional and a Little Sweeter
Dip the tops of the muffins in a delicious, lemony, cream cheese topping.
Gluten Free Lemon Poppyseed Muffins
Equipment
- 1 muffin tin
Ingredients
Dry Ingredients:
- 15 g lemon zest or zest from 2 lemons
- 80 g white sugar
- 30 g almond flour
- 60 g quinoa flour or oat flour
- 50 g brown rice flour
- 50 g tapioca starch
- 80 g millet flour
- 15 g vanilla or plain protein powder
- 5 g flax seed, ground
- 2 tsp baking powder
- 1/4 tsp baking soda
- 6 g psyllium husk powder
- ¼ tsp salt
- 15 g poppy seeds
Wet Ingredients:
- 2 large large eggs room temperature
- 150 g Greek yogurt
- 115 g soft butter
- 65 g lemon juice freshly squeezed
Gooey Center:
- 120 g lemon curd
store-bought or homemade
- 1 tsp protein powder to thicken curd
Icing
- 100 g cream cheese, soft
- 15 g butter, soft
- 90 g icing sugar
- 1/2 tsp lemon zest
- 1 tsp water, if needed
Instructions
- Preheat oven to 400°F/ 200°C . Line or grease a muffin tin.
- In a small bowl add the zest to the sugar and rub in well.
- In a large bowl, sift the almond flour, quinoa flour, brown rice flour, tapioca starch, millet flour, protein powder, baking powder, baking soda, psyllium and salt.
- To a small bowl add the protein powder and the lemon curd. Mix them to combine and set aside.
- In a large bowl beat together the soft butter and sugar/zest until light and fluffy.
- Add the eggs and yoghurt to the butter mix and beat until just combined.
- Add the dry ingredients to the wet ingredients, in two or three portions, stirring until just mixed with no loose flour. Stir in the lemon juice and the poppy seeds.
- Spoon about a tablespoon of batter into each muffin hole. Add about 1/2 teaspoon of lemon curd in the centre, then top with more batter to cover.
- Bake at 400 ℉/200℃ for 10 minutes. Reduce the heat to 350℉/177℃ and bake for a further 8 to 10 minutes or until lightly golden on top. Insert a toothpick at the edge of the muffin to avoid the lemon curd. The tooth pick should come out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack.
Optional Topping:
- Beat the cream cheese and butter together until smooth, then add the icing sugar and mix until smooth.
- Add the lemon juice and zest and beat until smooth and creamy. Add a teaspoon of water if you need to have a lighter, runnier consistency. Store any left over topping in the fridge.
- Dip the tops of the muffins in the cream cheese topping.
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