Step 1

Preheat oven to 400 degrees and line a 12-cup muffin tin with paper liners or spray with non-stick spray.

Step 2

In a large bowl, whisk together the gluten free flour, xanthan gum, poppy seeds, baking powder, baking soda, salt, granulated sugar, and lemon zest. Set aside.

Step 3

In a medium bowl, whisk together the eggs, fresh lemon juice, lemon extract, oil, and coconut milk until completely combined.

Step 4

Pour the wet ingredients into the dry ingredients and mix until just combined. Transfer the batter to the 12 muffin cups, they will be almost filled.

Step 5

Bake at 400 degrees for 14-15 minutes or until done. Do not over-bake. When done, remove from the baking pan immediately and cool completely on a wire rack. Cool before adding the glaze.

Step 6

Add the powdered sugar, fresh lemon juice, and lemon zest to a small bowl. Stir together until smooth. Drizzle over cooled muffins or use a spoon to cover the tops like a glaze.