These gluten free poppy seed muffins make the perfect grab-and-go breakfast, snack, or dessert!
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If you love Costco muffins, you know they come in giant packs and familiar flavors that never disappoint. Growing up, my family reserved those muffins for special occasions — holidays, house parties, or visiting relatives. I remember sneaking downstairs early to enjoy half a muffin with a big glass of milk.
These days when I crave that same comfort, I make a batch of gluten free poppy seed muffins. They capture the tender crumb and bright lemon flavor I love, and they’re simple enough for a quick breakfast or an easy dessert.
Poppy Seeds
Poppy seeds add a pleasant crunch and a delicate nutty flavor that complements lemon beautifully. When I first tested this recipe, finding poppy seeds proved trickier than expected, so I ordered a reliable brand online. If you have a local source you trust, that will work perfectly too.
Other Killer Muffin Recipes
If you enjoy these muffins, try another favorite muffin recipe for variety — vegan blueberry muffins are a great option and equally easy to make.
- vegan blueberry muffins
Gluten Free Poppy Seed Muffins
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- Author: Salima Benkhalti
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
For the Muffins:
- 3 cups gluten free flour
- 1/2 tsp baking soda
- 1 tbsp baking powder
- 3/4 cup sugar
- a pinch of salt
- 3 tbsp lemon zest
- 1/4 cup poppy seeds
- 2/3 cup vegetable oil
- 1 tbsp maple syrup
- 2 eggs
- 1 1/2 cup Greek yogurt (honey or plain)
- 1 tbsp raw sugar
For the Glaze:
- 4 tbsp powdered sugar
- 4 tbsp oat milk
Instructions
- Preheat the oven to 375°F (190°C) and grease a muffin tin or line with paper liners.
- In a large bowl, whisk together the gluten free flour, baking soda, baking powder, salt, lemon zest, poppy seeds, and sugar until well combined.
- In a separate bowl, mix the vegetable oil, maple syrup, eggs, and Greek yogurt until smooth. Fold the wet mixture into the dry ingredients until just combined—do not overmix. Spoon the batter into the muffin cups, filling them about 3/4 full. Sprinkle the tops with raw sugar.
- Bake for 15–20 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
- To make the glaze, whisk together the powdered sugar and oat milk until smooth. When muffins have cooled at least 20 minutes, drizzle the glaze over them and sprinkle additional poppy seeds and lemon zest if desired. Serve and enjoy.