Best 3 Gluten Free Dairy Free Almond Poppy Seed Muffins Recipes

Indulge in a symphony of flavors with our collection of gluten-free and dairy-free almond poppy seed muffins. These delectable treats are a harmonious blend of almond and poppy seed, offering a delightful crunch and nutty aroma. Each muffin is a treasure trove of wholesome ingredients, ensuring a guilt-free indulgence. From classic almond poppy seed muffins to variations infused with lemon, orange, and even a hint of chocolate, our recipes cater to every palate. Whether you're a seasoned baker or just starting your culinary journey, these muffins promise a delightful baking experience and an unforgettable taste sensation. Get ready to tantalize your taste buds with our delightful almond poppy seed muffins.

**Keywords:** Gluten-free, Dairy-free, Almond Poppy Seed Muffins, Recipes, Lemon, Orange, Chocolate

Check out the recipes below so you can choose the best recipe for yourself!

GLUTEN FREE DAIRY FREE ALMOND POPPY SEED MUFFINS

Gluten Free Dairy Free Almond Poppy Seed Muffins image

Make and share this Gluten Free Dairy Free Almond Poppy Seed Muffins recipe from Food.com.

Provided by IrishEyes.NYC

Categories Quick Breads

Time 30m

Yield 12 muffins, 6 serving(s)

Number Of Ingredients 11

Ingredients

1 cup brown rice flour
1/2 cup cornstarch
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt (optional)
1/2 cup canola oil
3/4 cup rice milk
2 eggs, lightly beaten
1/2 teaspoon almond extract
2 tablespoons poppy seeds
3/4 cup sliced almonds

Steps:

Preheat oven to 350 degrees Farenheit. Line 12-cup muffin pan with paper liners.
In small mixing bowl, combine dry ingredients; set aside.
In medium mixing bowl, whisk oil, rice milk, eggs and extract until smooth. Add dry ingredients and mix just until moistened. Gently stir in poppy seeds.
Fill prepared muffin cups; sprinkle sliced almonds over tops. Bake 20-25 minutes or until toothpick inserted in center of a muffin comes out dry.

GLUTEN-FREE LEMON POPPY SEED MUFFINS

Gluten-Free Lemon Poppy Seed Muffins image

Warm from the oven, nothing beats a fresh muffin in the morning.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 50m

Yield 12

Number Of Ingredients 14

Ingredients

1 1/3 cups Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend
2 tablespoons poppy seed
1 1/2 teaspoons gluten-free baking powder
1 teaspoon baking soda
3/4 teaspoon xanthan gum
1/2 teaspoon salt
2/3 cup granulated sugar
1/2 cup butter, softened
2 eggs
2/3 cup gluten-free sour cream
2 tablespoons grated lemon peel
2 tablespoons fresh lemon juice
1/2 cup powdered sugar
1 to 2 tablespoons fresh lemon juice

Steps:

Heat oven to 375°F for shiny aluminum pan, 350°F for dark nonstick pan. Place paper baking cup in each of 12 regular-size muffin cups, or grease cups with shortening or cooking spray.
In medium bowl, stir together flour blend, poppy seed, baking powder, baking soda, xanthan gum and salt; set aside.
In large bowl, beat granulated sugar and softened butter on medium speed about 3 minutes or until light and fluffy. Add eggs, one at a time, beating on medium speed 1 minute after each addition. Beat in sour cream, lemon peel and 2 tablespoons lemon juice until smooth. Gradually beat or stir in dry mixture (dough will be thick). Divide batter evenly among muffin cups. Smooth tops of batter in cups with wet fingers.
Bake 20 to 24 minutes or until toothpick inserted in center of muffin comes out clean. Cool 5 minutes in pan; remove from pan to cooling rack. Meanwhile, in small bowl, mix powdered sugar and lemon juice until thin enough to drizzle. Drizzle over muffins.

Nutrition Facts : Calories 230, Carbohydrate 28 g, Cholesterol 60 mg, Fat 2 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Muffin, Sodium 350 mg, Sugar 17 g, TransFat 0 g

ALMOND POPPY SEED MUFFINS

Almond Poppy Seed Muffins image

I had almond poppyseed muffins at a restaurant called Yoders in Shipshewana, In. a few years ago and they were the best muffins I've ever eaten. I searched on the internet and found this recipe. Not sure what site it came from. I hope you like them.

Provided by papergoddess

Categories Quick Breads

Time 45m

Yield 24 muffins

Number Of Ingredients 9

Ingredients

3 cups flour
2 1/4 cups sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1 1/2 cups milk
1 1/2 cups vegetable oil
3 eggs
1/2-1 teaspoon almond extract
1 1/2 tablespoons poppy seeds

Steps:

Preheat oven to 350°F.
Grease, spray, or placed liners in muffin tins to hold 24 muffins.
Combine flour, sugar, baking powder and salt.
Add milk, eggs, oil, and almond extract (you can add more or less almond extract to your taste); whisk until smooth.
Gently stir in poppyseeds.
Fill muffin tins and bake for 25- 30 minutes.

Nutrition Facts : Calories 271.9, Fat 15.2, SaturatedFat 2.4, Cholesterol 25.4, Sodium 185, Carbohydrate 31.7, Fiber 0.5, Sugar 18.8, Protein 3

Tips:

For a finer crumb, use almond flour instead of almond meal.
If you don't have poppy seeds, you can substitute chia seeds or flaxseeds.
To make the muffins vegan, use a flax egg instead of a regular egg.
For a sweeter muffin, add 1/4 cup of honey or maple syrup to the batter.
To make the muffins more festive, top them with a sprinkle of chopped nuts or dried fruit before baking.

Conclusion:

These gluten-free, dairy-free almond poppy seed muffins are a delicious and healthy treat that can be enjoyed by people of all ages. They are perfect for breakfast, lunch, or a snack. They are also a great way to use up leftover almond pulp. So next time you make almond milk, don't throw away the pulp! Use it to make these delicious muffins instead. You won't be disappointed.