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?
- butter
- sugar
- eggs
- neutral tasting oil such as avocado or canola
- high quality gluten free flour (I use Better Batter)
- baking powder
- baking soda
- salt
- vanilla
- 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!
Gluten Free Almond Poppyseed Muffins

These bakery-style almond poppyseed muffins are soft and buttery and not a bit crumbly! They're also super easy to make.
Ingredients
- 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
Instructions
- 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!
Notes
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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Nutrition Information:
Yield:
15Serving Size:
1Amount Per Serving: Calories: 153Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 47mgSodium: 180mgCarbohydrates: 15gFiber: 0gSugar: 14gProtein: 2g
19 Comments
Michelle K.
June 29, 2016 at 6:31 amAnd if we don’t have Gluten Free Mamas Almond Blend, what would you suggest? I always see Lemon Poppy Seed, and I can’t do citrus. So I was so happy to see this.
thereislifeafterwheat@gmail.com
June 29, 2016 at 6:41 amYou can search for flour mix using the search bar on my site, my recipe should work. Just omit the xanthan gum and add it in when you make the muffins. Happy baking Michelle!
Pat Frieen
February 10, 2020 at 2:43 pmMade these this morning using the There Is Life After Wheat flour mixture. They were very good. Light and tasty. Thank you.
thereislifeafterwheat@gmail.com
February 10, 2020 at 5:14 pmSo glad you enjoyed them, thanks for taking the time to come back and let us know!
Chrystal @ Gluten-Free Palate
June 29, 2016 at 8:52 amThese looks super yummy!
thereislifeafterwheat@gmail.com
June 29, 2016 at 9:38 amThanks Chrystal, we love them!
Raia
June 29, 2016 at 10:16 amI love GF Mama’s almond flour blend, too. 🙂 These muffins look amazing, Celeste!
thereislifeafterwheat@gmail.com
June 29, 2016 at 1:42 pmThanks so much Raia!
Gluten Free With Emily
June 29, 2016 at 10:36 amI love how perfect these look! Gluten Free baking for the win!
thereislifeafterwheat@gmail.com
June 29, 2016 at 1:42 pmExactly Emily! Gluten free can be SO good!
Rebecca @ Strength and Sunshine
June 29, 2016 at 11:39 amLiterally anything with poppy seeds and I’m a fan!
thereislifeafterwheat@gmail.com
June 29, 2016 at 1:41 pmExactly!
Leah @ Grain Changer
June 30, 2016 at 12:29 pmMmmm. These look AMAZING, Celeste. What is it about poppy seeds in muffins that are just so inviting?
Joyce @ The Hungry Caterpillar
July 1, 2016 at 8:31 pmYum! I used to ADORE those almond poppy seed muffins we’d get pre-packaged at the grocery store (occasionally. I could rarely convince my mom to buy them.) Almond extract adds such good flavor to baked goods! I’m definitely pinning this one for later.
thereislifeafterwheat@gmail.com
July 1, 2016 at 8:35 pmMe too Joyce! I hope you love them as much as we do!
Amanda
November 24, 2018 at 11:39 amCan you include tips to turn this recipe into a loaf instead of muffins?
thereislifeafterwheat@gmail.com
November 24, 2018 at 9:47 pmGreat idea Amanda! It should work to put in a loaf pan (fill 2/3-3/4 full) and bake longer. I’m not sure on the time, maybe start with 35 minutes. Let me know how it turns out! -Celeste
Jan
February 23, 2020 at 7:58 pmNeutral Oil? Pls provide sample suitable for these muffins
thereislifeafterwheat@gmail.com
February 26, 2020 at 8:20 amAny kind of oil without a strong flavor: vegetable oil, avocado oil, or canola oil. Sorry for the confusion.