Jumbo Gluten Free Lemon Poppyseed Muffins

Jumbo Gluten Free Lemon Poppyseed Muffins

It’s hard to say if folks would love gluten free lemon poppyseed muffins as much without the poppy seeds — they just seem to go hand-in-hand. There’s something about those little flecks and tiny crunches of seeds that makes these muffins extra special. Of course, that’s not to underplay the main reason these gems are hard to resist: the unique sweet-tart lemon zing that makes you want to savor every last moist, soft, yummy bite.

Gluten Free lemon poppyseed muffin with seeds

These tangy treasures always make me smile, even on cloudy days. They’re just so bright and cheerful; they almost make me want to get out of bed on a Saturday (… almost!). And baking them as jumbo muffins means I’m not as tempted to sneak a second muffin, which makes me feel a bit better about my breakfast habits.

I hope you enjoy this jumbo gluten free lemon poppyseed muffin recipe as much as my family does — it’s something special everyone seems to love!

Gluten free lemon poppyseed muffin bite

Jumbo Gluten Free Lemon Poppyseed Muffins

Jumbo Gluten Free Lemon Poppyseed Muffins


  • 2 cups gfJules™ Gluten Free All Purpose Flour
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 2 Tbs. poppy seeds
  • 2/3 cup granulated sugar
  • 1 Tbs. lemon zest
  • 3/4 cup sour cream (dairy or non-dairy or plain yogurt – coconut, almond, soy, etc.)
  • 2 eggs (or substitute)
  • 1 tsp. pure vanilla extract
  • 1/2 cup butter or vegan alternative (Earth Balance® Buttery Sticks)
  • 3 Tbs. lemon juice
  • 2 Tbs. milk (dairy or non-dairy)


Preheat oven to 400ºF.

Bring all ingredients to room temperature and gently melt the butter. Line large muffin tins with papers or lightly oil and flour with more gfJules Flour.

Whisk together gfJules Flour, baking powder, baking soda, salt and poppy seeds, then set aside.

Pour measured sugar into a small bowl and zest lemon over the sugar, then work it into the sugar by rubbing together with your fingers. Pour lemon-sugar into dry ingredients bowl and whisk.

In a large mixing bowl, combine sour cream, eggs, vanilla extract, melted butter, lemon juice and milk. Slowly stir in dry ingredients, mixing only until blended.

Spoon batter into the prepared muffin tins.

Bake for 23-25 minutes (less for regular muffins) or until an inserted toothpick comes out dry or with crumbs and the muffins are lightly browning on top. Remove to cool on a wire rack.

Makes 6 jumbo muffins; 12 regular muffins.

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17 thoughts on “Jumbo Gluten Free Lemon Poppyseed Muffins

  1. Is the batter supposed to be thick and gooey? I could barely spoon it into the muffin tins. I am just learning to bake with GF flour and I feel like I’m doing it wrong.

    I have high hopes for these muffins! They smell amazing as they are baking. Can’t wait to try them.

    • Hi Pea, I hope they turned out well for you after baking! The batter isn’t supposed to be so thick, so I’m wondering if you’re using my gfJules Flour? The thing about gluten free flours is that all the blends are so very different! Check out this article on gluten free flours and this one on gluten free baking, in general. I hope that helps you get started on the right foot!

  2. Pingback: Mother's Day Gluten Free Recipe Roundup! - Gluten free recipes - gfJules - with the REAL Jules

    • Hi Dawn, I don’t have a nutritional calculator on my site yet (working on it!) but you should be able to paste the ingredients into an on-line calculator and find the info you need. Enjoy the recipe!

  3. Very tasty! My sons usually ask me before indulging in my creations, if it’s gluten-free, sugar-free and taste-free, but this time I didn’t say anything and had them test for themselves . . . they loved the muffins, so this one’s a keeper 🙂

  4. Pingback: Mother's Day Gluten Free Recipe Roundup! - Gluten free recipes - gfJules - with the REAL Jules

    • It does contain a small amount of xanthan gum – just enough, so don’t add more! I hope that helps!

  5. Wow, Jules! I just made these lemon poppy muffins and cannot give you enough stars or compliments. The flavor is better than a regular muffin, the texture is beautiful and the recipe very easy to make. My Daughter came up allergic to gluten after her kidney transplant and I have been testing every gluten free product since, mostly with disappointment. Until your flour and your bread mix. Now I can bake almost anything I did before needing it to be GF, and it is as good as a regular recipe with regular flour. You have no idea what that means to the whole family because I make your recipes with your GF products for us all now and nobody can tell the difference!! Amazing!! A million thanks from your baker friend in Towson. : )

    • Oh Barbara, that brings me such joy to hear! I remember your story from the time you called in and we spoke at length about your family’s journey. I’m so happy to know that the whole family can enjoy delicious foods again, together. It’s an experience not to be overlooked, as your daughter doesn’t have to feel isolated on her GF journey and her support network at home is behind and with her all the way (and without having to suffer through yucky foods to do it!). Thanks so very much for letting me know how much you enjoyed this recipe and are enjoying my products. Hearing these personal victories through stories like yours is what keeps me going!
      All the best to you and your family!

    • Hi Brenda, you should be able to use my Muffin Mix in place of the dry ingredients in this recipe, with the following additions: add another 1/3 cup of sugar and 1/4 cup of my gfJules Flour. Other than that, it should turn out well using the mix. I hope this helps! Let me know if you try it!