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Gluten Free Lemon Poppyseed Muffins

Gluten Free Lemon poppyseed muffins for a satisfying and delicious snack. Lower in sugar, bright with lemon and full of protein and fibre.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Breakfast, Cookies and Cakes, Snack
Cuisine gluten free
Servings 12

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.
Keyword gluten free lemon poppyseed muffins, gluten free snack, high protein and fibre snack, lemon poppyseed muffins