Gluten-free lemon poppy seed muffins made with WEATZERO flour

Lemon Poppy Seed Muffins

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This is the sort of muffin you make when you want something bright and cheerful that actually tastes like sunshine. Soft, tender crumb with those delightful little poppy seed bursts—they're amazing just as they are. The lemon icing is completely optional, but if you fancy something extra special, it's there for you.
Shilpa | WEATZERO® | Feb 2025
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Prep Time 16 minutes
Cook Time 16 minutes
Hold Time 10 minutes
Total Time 42 minutes
Servings: 12
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Notes Ingredients Method

Notes

From Experience: Wins, Fails, and What Stuck:

Weigh Your Flour. Always use kitchen scales. WEATZERO® is crafted for 1:1 gram-for-gram swaps; cups aren’t accurate enough for gluten-free blends.
Don’t overmix after adding the flour; gentle folding keeps the muffins light and tender.
Hold the mixture as instructed; this aids the Gluten Free Millet Flour to hydrate and improves texture significantly.
Room temperature ingredients cream together beautifully and create the perfect batter consistency.
Zest before juicing your lemons; trust me on this one!
The high-low baking method creates those gorgeous bakery-style dome tops. Don’t skip the initial blast of heat!
These are absolutely lovely plain; the lemon and poppy seeds shine through beautifully without needing icing.
If you’re making the icing, sift your icing sugar, or you’ll spend forever whisking out lumps. Trust me, I learned this the hard way. 
Let them cool completely before icing, or it’ll slide right off. 

Ingredients
 

Dry Ingredients
Wet Ingredients
  • ½ cup (110g) Unsalted Butter – Room Temperature
  • ½ cup (100g) Caster Sugar
  • ¼ cup (50g) Brown Sugar – lightly packed
  • 2 Large Eggs – Room Temperature
  • ½ cup (120g) Sour Cream or Greek Yogurt natural – Room Temperature
  • 1½ tbsp Fresh Lemon Zest – from about 1 large lemon
  • 3 tbsp (45ml) Fresh Lemon Juice – freshly squeezed
  • 1½ tsp Vanilla Extract
  • ¼ cup (60ml) Milk – any type, Room Temperature
Lemon Icing (optional)
  • 1 cup (120g) Pure Icing Sugar – sifted
  • 1½ tbsp (22ml) Fresh Lemon Juice – freshly squeezed
  • 1 tbsp (15ml) Milk – any type, Room Temperature

Method
 

Prepration
  1. Preheat oven – 220°C (425°F) – 200°C (400°F) fan-forced
    Line a 12-cup muffin tin with paper cases.
Prep your Lemons
  1. Zest first, then juice. Much easier this way!
Dry Mix
  1. In a large bowl, whisk together WEATZERO® flour, baking powder, baking soda, salt, and poppy seeds. Set aside.
Make the batter
  1. In another large bowl, beat butter, caster sugar, and brown sugar with electric mixer on high speed for 3 minutes until light and fluffy.
  2. Add eggs one at a time, speed 3 and mix in fully. Then add sour cream, lemon zest, lemon juice, milk and vanilla. Beat on medium speed until combined—don't worry if it looks a bit curdled.
  3. Using a spatula, add the dry ingredients. Mix just until no dry pockets remain. Do not overmix.
Rest & Bake
  1. Let batter stand for 10 minutes to allow WEATZERO® flour to hydrate properly.
  2. Divide batter evenly between muffin cups—they should be about ¾ full.
  3. Bake for 5 minutes at 220°C (425°F).
    Then reduce temperature to 180°C (350°F) without opening the oven. Continue baking for 16 minutes until a skewer inserted in centre comes out clean.
  4. Cool in tin for 5 minutes, then transfer to wire rack. Cook completely before icing.
Make the Icing (Optional, but lovely if you want extra lemony sweetness)
  1. Sift the icing sugar through a fine mesh sieve into a small bowl to remove any lumps, this prevents a grainy icing.
  2. Add lemon juice first, then milk. Using a small whisk or fork, start mixing from the centre and work outward to avoid creating air bubbles.
  3. Whisk vigorously for 1-2 minutes until completely smooth and glossy. The icing should coat the back of a spoon but still drizzle easily.
  4. Test the consistency: Lift your whisk, the icing should fall in a steady ribbon that disappears back into the mixture within 3-4 seconds.
    Too thick? Add milk, ½ teaspoon at a time
    Too thin? Whisk in more sifted icing sugar, 1 tablespoon at a time
  5. Drizzle over completely cooled muffins using a teaspoon in a zigzag motion, or transfer to a small jug or squeeze bottle for neater lines. Work quickly as the icing will start to set within 5 minutes.
Storage Recommendations
  1. Room temperature: Store in airtight container for up to 3 days.
  2. Refrigerated: Keep covered for up to 1 week.
  3. Freezer: Wrap individually and freeze for up to 3 months (with or without icing).
  4. Best served: Within 24 hours for optimal texture.

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