Costco Copycat Poppyseed Muffins

I used to eat Costco muffins growing up. They were my favorite! Especially the poppyseed ones! So when I started having dietary restrictions I decided to try making my own… these Costco Copycat Poppyseed Muffins definitely live up to my desires! Yum! Makes 12 muffins in 45 mins.

History of Poppyseeds

If you want to find out more about the history of poppyseeds, here is where I found my information!

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Ingredients & Substitutes

Dry Ingredients:
2 1/4 cups gf flour with xantham gum or guar gum
1/2 cup sugar
3/4 cup brown sugar
2 tsp baking powder, OR corn free baking powder here
1 tsp baking soda
1/2 tsp salt
2 TB poppyseeds
Wet Ingredients:
1/2 cup room temperature soy free vegan butter, OR homemade
1/2 cup oat yogurt, (If pea protein free try this coconut yogurt -if coconut is safe for you), OR make homemade non dairy yogurt!
1 cup non dairy milk of choice
1/2 cup applesauce (this replaces 2 eggs + an extra egg white if batter looks dry), OR 1/2 cup non dairy milk & 4 TB cornstarch/arrowroot powder
3 tsp vanilla
For the Icing:
1 cup organic powdered sugar
2-3 TB non dairy milk
1 tsp vanilla extract
2 tsp cold vegan soy free butter, Or homemade (both top 8 free, seed and legume free)
Extra poppyseeds on top

How to Make These Poppyseed Muffins

For the poppyseed muffin mix:

Mix dry ingredients in kitchen aid, add in butter, and then the rest.

Scoop 1/3 cup of batter into each muffin tin or a 9×5 bread loaf pan lined or lightly oiled.

Bake at 350 for 28-30 mins or till dark golden brown on top.

Let cool in tins 3-4 mins and then cool on racks.

For the icing:

While muffins are cooling, blend together the ingredients for icing till slightly runny.

Pour 2 tsp of icing onto each muffin.

Common Questions

Which Gluten free flour should I use?There are many Gluten Free flours on the market. How do you know which one to cook with?
Well, to mimic the profile of gluten, you need light starch for lightness in texture, protein for strength, elasticity for texture, and medium starch for holding structure. Every single gluten free flour will not have all four characteristics, which is why we mix gluten free flours together into a blend.
My favorite store bought brand is currently Namaste.
It is a blend of rice flours (the medium grain) & arrowroot (the light starch), xanthan gum (the binder to aid with elasticity), sorghum (the medium grain which contains higher sources of protein).
So if making your own blend at home, I recommend choosing 2 medium grains (one containing a higher protein content), 1-2 starches, and 1 binder.
The ratio I like so far is 2:1 for grain and starch + 1/4 tsp xanthan gum per cup of flour/starch. So for example:

2 cups fine white rice flour
2 cups sorghum flour
1 cup tapioca starch
1 cup potato starch
1 1/2 tsp xanthan gum (1/4 tsp per cup of flour & starch)

See my in depth guide to gluten free flours here for helping you make your own blend!

Other Favorite Allergy Friendly Side Dish Recipes

Strawberry Fluff
Vegan Yogurt