Gluten-Free Lemon Poppy Seed Ricotta Muffins
If there’s one muffin I’m reaching for at a bakery, it’s lemon poppy seed. It’s one of my all-time favorite flavor combos, but I wanted to add a little twist to make it my own. Growing up, my mom made the best chocolate ricotta muffins, so I was inspired to combine the two into these bakery-style gluten-free muffins. They’re soft, fluffy, perfectly lemony, and finished with that classic glaze.
Gluten-Free Lemon Poppy Seed Ricotta Muffins
Yield: 12 muffins
Ingredients
Dry
280g gluten-free 1:1 flour (I used King Arthur’s Measure-For-Measure)
1 tbsp baking powder (12g)
½ tsp baking soda (2g)
½ tsp salt (3g)
20g poppy seeds
Wet
150g sugar
Zest of 2 lemons
150g eggs (3 large)
85g vegetable oil
45g lemon juice (1 lemon)
200g ricotta
50g milk
1 tsp vanilla extract
Glaze
45g lemon juice (1 lemon)
120g powdered sugar
Steps
Preheat the oven to 425°F and prepare a 12-cup muffin tin with liners or cooking spray.
In a large bowl, whisk together flour, baking powder, baking soda, salt, and poppy seeds.
In another bowl, combine the sugar and lemon zest, using your fingers to rub the zest into the sugar until it turns yellow and smells fragrant.
Whisk the eggs into the sugar, then add the oil, lemon juice, ricotta, milk, and vanilla.
Fold the wet ingredients into dry until just combined.
Divide batter evenly into muffin cups (they might look a bit full, but that’s ok!)
Bake at 425°F for 5 minutes, then reduce to 350°F for 12-15 minutes, until muffins are domed and a toothpick comes out clean.
Allow the muffins to cool, then brush with the lemon glaze and enjoy!