Combine the granulated sugar and lemon zest. Rub the zest into the sugar for a few minutes until the sugar is very fragrant.
Combine lemon sugar with the gluten-free flour, baking powder, baking soda, salt, and poppyseeds. Stir to combine.
In a medium bowl, combine lemon juice, almond milk, apple cider vinegar, vegetable oil and vanilla and whisk to combine. Pour the wet ingredients into the dry ingredients and stir until combined.
Spray muffin tins with either cooking spray (not the baking kind which is not gluten-free) or paper muffin cups.
Fill muffin cups with batter.
Bake at 375F for 26-30 minutes. Makes 12 large muffins.