Gluten-Free Lemon-Poppy Seed Muffins with Lemon Glaze

These decadent Lemon Poppy Seed Muffins are dressed in a lemony-sweet glaze, but don’t contain any gluten.

Serves: 12Hands-on: 15 minutesTotal: 45 minutesDifficulty: Easy

Serves: 12


  • 2 cups gluten-free all-purpose flour
  • 1 tsp. xanthan gum
  • 1 tsp. gluten-free baking powder
  • 1⁄2 tsp. baking soda
  • 1⁄2 tsp. salt
  • 3⁄4 cup turbinado sugar
  • 1 Tbsp. grated lemon zest
  • 2 Tbsp. poppy seeds
  • 5 Tbsp. lemon juice, divided
  • 1⁄2 cup unsalted butter, at room temperature
  • 1 cup sour cream
  • 2 extra-large eggs, beaten
  • 1 cup confectioners’ sugar, sifted
  • 2 Tbsp. fresh lemon juice


  • Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners; set aside.
  • In a medium bowl, mix together flour, xanthan gum, baking powder, baking soda, salt, sugar, lemon zest, and poppy seeds.
  • Add butter, sour cream, 3 tablespoons lemon juice, and eggs, beating well to combine.
  • Fill muffin cups about 3⁄4 full. Place muffin tin in center of preheated oven. Bake 22 to 24 minutes or until a toothpick or tine of fork inserted into center of a muffin comes out clean.
  • In a small bowl add confectioners’ sugar and 1 1⁄2 tablespoons lemon juice. Stir to combine and gradually add in remaining lemon juice. Use a spoon to drizzle glaze over muffins.