Gluten Free Lemon Poppy Seed Muffins

IT'S FINALLY SPRING! Even though it still definitely doesn't feel like it here in London yet! (But hopefully it will in California! We are flying there in 2 weeks! I can't wait to go home for a bit. Be sure to look out for my California posts while I'm there!) For some reason, lemon always reminds me of the spring time, so I thought lemon poppyseed would be the perfect recipe to celebrate the beginning of the new season! 

I hope you enjoy!!


For muffins

1/2 cup butter, softened

1/3 cup granulated sugar

2 eggs

1 teaspoon baking powder

1 teaspoon vanilla extract

2 Tablespoons fresh lemon juice

1 small lemon, zested

1 cup all purpose gluten free flour

1/4 cup oat flour

2 Tablespoon milk

2 teaspoons poppy seeds

For icing

1/3 cup powdered sugar

1 Tablespoon fresh lemon juice



Preheat your oven to 350 F*/175 C*

Get a cupcake/muffin tin ready with 9 tin liners.

In a large bowl, whisk together the softened butter and sugar until fluffy.

Once combined, whisk in the two eggs until fully mixed.

Add baking powder, vanilla, lemon zest and lemon juice and mix.

Slowly add in the all purpose flour and oat flour a bit at a time as well as the milk to make it easier to mix.

Fold in the poppy seeds. 

With a 1/4 cup measurement, fill each liner.

Put in the oven for about 12 - 14 minutes depending on the temperature of your oven. Just keeping checking it!

While the muffins are in the oven, create the icing.

Mix together the powdered sugar and lemon juice with a spoon in a small bowl until it forms a smooth icing.

Once the muffins are done, let them cool for 5 minutes and then drizzle the icing on top with a small spoon!