Lemon Poppy Seed Muffins

I always forget how simple and comforting homemade muffins can be. You don’t need a fancy mixer or tons of time—just a bowl, a whisk, a spatula, and a few pantry staples. The Greek yogurt in these keeps them soft and tender, while the poppy seeds add that signature crunch. And the flavor? Tastes like pure sunshine.

The best part: they’re gluten-free and refined sugar-free, so you can feel good about handing them to your kids (or eating them yourself). Pair them with a hot cup of coffee, and you’ve officially won the morning.

Lemon Poppy Seed Muffins

Light, fluffy, and bursting with lemony brightness—these gluten-free muffins are refined sugar-free and perfect for breakfast, brunch, or snack time.

Prep: 15 min Cook: 20 min Total: 35 min Yields: 12 muffins

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There’s just something about lemon poppy seed muffins that feels like sunshine. These gluten-free muffins have a tender crumb, bright citrus flavor, and a hint of almond for that classic bakery-style touch—without any refined sugar. They come together in one bowl, bake in under 25 minutes, and make your kitchen smell like happiness.

• Microplane Zester: The easiest way to get fine, aromatic lemon zest that actually mixes evenly into your batter.
• 1-to-1 Gluten-Free Flour: My go-to blend for soft, perfectly risen muffins.
• The BEST muffin pan: Non-toxic, nonstick, and ridiculously easy to clean—your muffins pop right out, no liners needed.

Enjoy these warm from the oven, topped with a little butter, or freeze them for an easy grab-and-go breakfast that tastes like it came straight from a bakery.

This post may contain affiliate links. If you purchase through my links, I may earn a small commission—at no extra cost to you. Thanks for supporting Little Hands Kitchen!

Ingredients

• 2¼ cups gluten-free flour (I used Bob’s Red Mill 1-to-1)
• 2 tsp baking powder
• ½ tsp baking soda
• 2 tbsp poppy seeds
• 1 cup coconut sugar
• ½ cup butter, softened
• 2 large eggs
• ¾ cup plain Greek yogurt
• ½ cup whole milk
• 2 tbsp lemon zest
• 2 tbsp fresh lemon juice
• 1 tsp vanilla extract
• 1 tsp almond extract

Directions

1. Preheat oven to 400°F (200°C). Line a muffin pan with 12 wrappers.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and poppy seeds.
3. In a large bowl, use a fork or hand mixer to cream together coconut sugar and butter until light and fluffy.
4. Add eggs, yogurt, milk, lemon zest, lemon juice, vanilla, and almond extract. Mix until smooth.
5. Pour wet ingredients into dry ingredients and fold together gently with a spatula until just combined. Do not overmix.
6. Divide batter evenly between muffin cups.
7. Bake at 400°F for 5 minutes, then reduce heat to 350°F and continue baking for 15–16 minutes, or until a toothpick inserted in the center comes out clean.

Storage & Shelf Life

Store at room temperature for up to 3 days in an airtight container, or refrigerate up to 5. Freeze for up to 2 months—defrost at room temp or reheat in the microwave for 20–30 seconds.

Flavor Tip: Add a drizzle of simple lemon glaze (powdered sugar + lemon juice) if you like your muffins a touch sweeter.

Ingredient Swap: For dairy-free muffins, use coconut oil instead of butter and dairy-free yogurt/milk alternatives.

Kid-Friendly Tip: Let your little one mix the ingredients and sprinkle poppy seeds into the bowl—it’s simple, safe, and gives them ownership of their breakfast creation!