Soft, buttery, gluten free poppy seed muffins bursting with almond flavor and crunchy poppy seeds are reminiscent of those bakery muffins we all love! They are the star of any breakfast spread and also make a great great grab-and-go snack.
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Raise your hand if you love breakfast foods! You’ll see all hands raised at our house, we’re HUGE breakfast fans (see here, here, and here for examples). We love breakfast foods for snacks, dinners, or, you know, for breakfast 😉
These Gluten Free Poppy seed Muffins are my personal favorite because they taste like the kind my parents used to buy at Costco when I was growing up – I have always loved them!
I love recreating comfort foods my family enjoyed before eating gluten free, and these muffins are definitely one of those recipes! They have everything you could want in a muffin and no one will know they’re gluten free. They’re soft, tender, and not crumbly at all. I use Better Batter gluten free flour in this recipe, and it works wonderfully!
This recipe is so easy to make, my kids can easily make it on their own. You can use a mixer, or melt the butter and whisk by hand.
WHAT INGREDIENTS DO I NEED?
- neutral tasting oil such as avocado or canola
- high quality gluten free flour (I use Better Batter)
- baking powder
- baking soda
- almond extract
- poppy seeds
WHICH FLOURS WORK WELL FOR THIS RECIPE?
Not all gluten free flours are created equal. We have many favorites (see our list here) and those favorites depend on what we’re baking! We know a lot of you are searching for one inexpensive flour blend that will work perfectly with every recipe, but we have yet to find that special blend 😉
I have tested this recipe using Better Batter, which is my favorite all-purpose gluten free flour blend as it works well in most recipes and does great in this one!
Absolutely! Simply omit the powdered milk (or use powdered coconut milk) and use a dairy free butter substitute.
I haven’t tried using an egg substitute in this recipe, but if you do then please come back and let us know how it turned out for you!
Because gluten free flour blends all behave so differently, I cannot guarantee your results if you choose to use a flour blend other than the one I mention.
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MAKING THIS RECIPE???
We would love to see what you create! Snap a photo and tag @LifeAfterWheat on social media!
- 1/4 cup butter, melted
- 1/3 cup neutral oil (I used avocado)
- 1 cup sugar
- 3 eggs
- 1 cup milk
- 1 Tablespoon almond extract
- 1 teaspoon vanilla
- 2 cups + 2 Tablespoons high quality gluten free flour (I use Better Batter - see notes)
- 1 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 Tablespoon poppy seeds
- Preheat oven to 350 degrees and line muffin pan with liners. (these parchment liners are my fav!)
- In a large bowl, whisk together melted butter, oil and sugar until creamy.
- Add eggs and whisk until well combined.
- whisk in milk, almond extract, and vanilla.
- Add remaining ingredients and whisk to combine.
- Fill muffin liners about 3/4 full and bake for 13-15 minutes, until toothpick inserted in center comes out clean.
- Let cool in pan for a few minutes and then transfer to a cooling rack.
- As with most gluten free goods, these muffins are best served fresh. Store leftovers in a container on the counter for a day or 2, or you can freeze them. Be sure they're completely cool before you store. Enjoy!
Gluten free flours behave differently, so I recommend using the one I suggest in the recipe which in this case is Better Batter.
When measuring gluten free flour, always stir the flour, scoop into your measuring cup, and level off.
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Amount Per Serving: Calories: 153Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 47mgSodium: 180mgCarbohydrates: 15gFiber: 0gSugar: 14gProtein: 2g