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 always loved them!
While these gluten free poppy seed muffins come in a smaller size and aren’t quite as much like pound cake as the Costco muffins, I know you’ll love them! 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.
We love to eat healthy, whole foods at our house, but we also enjoy indulging in great tasting foods that are just as good as their gluten-ous counterparts. These gluten free poppy seed muffins are a prime example of the latter. We all realize they’re not the healthiest muffins on the web, but they definitely do taste great and that’s part of what makes life good 🙂
A few things to note about this recipe:
- Because these muffins have so many eggs to reach the desired texture, using a flour with xanthan gum in it will cause them to become, well, gummy. The eggs act as a binding agent (which is the job of xanthan) so you only need a liiiiittle bit of it. While GFJules flour is one of my go-tos, it didn’t work too well for this recipe. Gluten Free Mama’s Almond Blend is my favorite no-xanthan-added flour blend.
- You’ll notice on all my recipes I wait to preheat the oven until after the batter is mixed. This is a tip I learned early on! Gluten free flour absorbs more liquid than wheat flour, so it becomes thicker as it sits. Letting the batter stand for a few minutes while the oven preheats allows it to get to the right consistency and also helps your finished product to not be grainy.
Gluten Free Almond Poppyseed Muffins
- 1/4 cup butter, softened
- 1/3 cup neutral oil (I used avocado)
- 1 cup sugar
- 3 eggs
- 1 cup milk
- 1 T almond extract
- 1 tsp vanilla
- 2 cups + 2 T high quality gluten free flour with no added xanthan or guar gum (I used Mama's Almond Blend, see note above)
- 1/4 tsp xanthan gum
- 1 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 T poppy seeds
- Mix butter 1 or 2 minutes until creamy.
- Add oil and sugar and mix another minute or 2.
- Add eggs and mix until well combined.
- Mix in milk, almond extract, and vanilla.
- Add remaining ingredients and mix 1-2 minutes until thickened and a slightly lighter color.
- Preheat oven to 350 degrees.
- While oven is preheating, line muffin pan with liners.
- Fill muffin liners about 3/4 full. This may make a few more than 12 muffins.
- When oven is preheated, bake for 13-15 minutes, until toothpick inserted in center comes out clean. Muffins should be lightly browned on the edges (see pics).
- 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!