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Almond Flour Lemon Poppy Muffins Recipe

Almond Flour Lemon Poppy Muffins Recipe

Soft, moist, and bursting with fresh lemon flavor, these almond flour lemon poppy muffins are a gluten-free delight. They’re light yet satisfying, naturally sweetened, and perfect for breakfast, snacks, or a quick treat. The combination of citrus zest and nutty almond flour creates a bakery-style muffin at home. Easy to make, hard to resist!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 9 muffins
Course: Breakfast / Snack / Dessert
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 2 cups almond flour
  • 1/3 cup honey or maple syrup
  • 3 large eggs
  • 1/4 cup melted butter or coconut oil
  • 2 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1 tbsp poppy seeds
  • Pinch of salt

Method
 

  1. Preheat oven to 350°F (175°C) and line or grease a muffin tin
  2. Whisk eggs, honey, melted butter, lemon juice, lemon zest, and vanilla in a bowl
  3. Add almond flour, baking soda, poppy seeds, and salt and mix until combined
  4. Divide batter evenly into muffin cups filling about 3/4 full
  5. Bake for 18–22 minutes until golden and a toothpick comes out clean
  6. Cool for 10 minutes before removing and serving

Notes

Use fresh lemon juice and zest for the best flavor
Do not overmix to keep muffins soft and fluffy
Let muffins cool fully for better texture and flavor
Store in an airtight container for up to 3 days or freeze for longer storage
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