Tuesday, 29 October 2013

Gluten Free Lemon Poppy Seed Muffins

It's been over a week since I stepped foot in our kitchen (we were on vacation so it wasn't by choice) and after being home and doing loads and loads of laundry, I couldn't resist baking any longer. I decided to return to baking by making some lemon poppy seed muffins, and making them gluten free of course. While away, I also decided that I want to keep cooking and baking gluten free, but still bake with gluten for those who don't have a sensitivity. So I will be doing both now! Anyway, these are my lovely gluten free lemon poppy seed muffins with lemon icing (if you love lemon, this icing just tops it off!) Go ahead and give them a try!

*Makes: 12 muffins


For dough:
  • 2 cups (280g) gluten-free plain flour
  • 1 teaspoon xanthan gum
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (150g) sugar
  • zest 1 lemon
  • 2 teaspoons (or more) of lemon juice
  • 2 tablespoons poppy seeds
  • 8 tablespoons (120g) butter, at room temperature
  • 1 cup (220g) sour cream
  • 2 large eggs, beaten
For lemon icing:
  • 3 tablespoons of confectioners sugar
  • 2 teaspoons of lemon juice (give or take)


Step 1: Grease a standard 12-cup muffin tin with cooking spray or butter and set it aside. Preheat your oven to 400F/205C. 

Step 2: In a medium sized bowl, place the flour, xanthan gum, baking powder, baking soda, salt, sugar, lemon zest and poppy seeds together. Mix to combine.

Step 3: Make a well at the bottom of your bowl and add the eggs (beaten), butter (make sure it is at room temperature or zap it in the microwave for 10-20 seconds to soften it), sour cream, and lemon juice beating well to combine after each addition. Grab your sprayed muffin tin so you can prepare to fill it with batter.

Step 4: Fill the 12 cups of the muffin tin almost all the way to the top (more than 3/4) to achieve the muffin dome appearance. Smooth the tops of the batter with wet fingers or with the back of a spoon sprayed with cooking spray, either will do. 


Step 5: Place the muffin tin in the center of the preheated oven, and bake for 22 to 24 minutes, or until a toothpick inserted into the center of a muffin comes out clean (mine took exactly 22 minutes). When they are finished cooking, after cooling a few minutes in the pan, let them cool completely on a wire rack. Add after about 20-30 minutes and let your icing sit. Enjoy!


  1. Thank you so much for putting the grams as well, I'm going to try this now !

    1. you are very welcome! I'm glad it was helpful :)

  2. Is there any way to do it without the sour cream?

    1. You could always used buttermilk (but you would have to mix it with butter) or yogurt (mix with baking soda). The reason I used sour cream is because it makes the muffin so soft, you'd be surprised! If you don't have any of these items, you can always just make it with milk instead :)