Description

A quick, moist, and tangy gluten-free muffin recipe that requires only one bowl and five minutes of active prep time. Perfect for busy mornings and school drop-offs.

Ingredients

Scale

1 ½ cups Gluten-Free All-Purpose Flour Blend (with xanthan gum)
½ cup Almond Flour (fine-ground)
¾ cup Granulated Sugar
2 teaspoons Baking Powder
½ teaspoon Salt
1 tablespoon Poppy Seeds
¼ cup Unsalted Butter (melted)
½ cup Buttermilk
2 large Eggs (room temperature)
Zest of 2 medium lemons
2 tablespoons Fresh Lemon Juice
1 teaspoon Vanilla Extract
Coarse sugar for topping (optional)

Instructions

Preheat oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners or grease well.
In a large mixing bowl, whisk together the gluten-free flour blend, almond flour, sugar, baking powder, salt, and poppy seeds until well combined and free of clumps.
In a separate medium bowl or large measuring cup, whisk the melted butter, buttermilk, eggs, lemon zest, lemon juice, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients. Gently fold together with a spatula or spoon until just moistened. Do not overmix; small lumps are acceptable.
Divide the batter evenly among the 12 muffin cups, filling each about ¾ full. Sprinkle with coarse sugar if desired.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Do not open the oven door for the first 15 minutes.
Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.

Notes

Ensure baking powder is fresh for proper rising. Do not overmix the batter to avoid tough muffins. Room temperature ingredients help prevent separation. Store in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

Prep Time: 5 minutes
Cook Time: 20 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 140
Sugar: 10
Sodium: 110
Fat: 7
Saturated Fat: 3
Carbohydrates: 18
Fiber: 1
Protein: 3

Keywords: gluten-free, lemon poppy seed muffins, quick breakfast, busy weeknight recipe, dairy-free option, vegan option, muffin recipe, one bowl baking