Gluten Free Lemon and Poppy Seed Muffins

Lemon and poppy seed muffins

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  • Recipe difficulty: Easy
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 6 people
  • Recipe course: Desserts

These light and airy muffins are topped with a dollop of lemon curd and a sprinkling of poppy seeds. So, not only do they taste far superior to any gluten free muffins you can buy, they look really pretty too.


Makes 12

  • 60g polenta
  • 170g gluten free plain white flour
  • 3 tbsp poppy seeds plus extra for sprinkling
  • 110g golden caster sugar
  • 1 tsp gluten free xanthan gum
  • ½ tsp gluten free bicarbonate of soda
  • 1½ tsp gluten free baking powder
  • 2 lemons
  • 3 medium eggs
  • 100ml sunflower oil
  • 100ml semi-skimmed milk
  • 2 tsp icing sugar
  • 6 teaspoons lemon curd

  1. Preheat the oven to 180C/gas mark 4. Line a 12-hole muffin tin with paper muffin cases.
  2. Place the polenta, flour, poppy seeds, caster sugar, xanthan gum, bicarbonate of soda, baking powder and lemon zest from the 2 lemons, in the Kenwood Chef bowl fitted with the K beater. Add the juice from 1 lemon, eggs, oil and milk to the bowl. Mix on a low speed until all the ingredients are just mixed, then scrape down any mixture from the sides of the bowl. Mix on a medium speed for 1-2 minutes until well combined.
  3. Divide the mixture evenly between the muffin cases and bake for 12-15 minutes until risen and golden. Transfer to a wire rack to cool.
  4. Dust each muffin with sieved icing sugar and top with ½ teaspoon of lemon curd. Sprinkle over the remaining poppy seeds, to serve.

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