These elegant muffins are fragrant with the scent of lemon, and thanks to the poppy seeds, boast a delicate bite. A step up from your traditional blueberry or banana, these simple-to-prepare muffins make an excellent brunch option, and also a terrific sweet treat after a meal when you don’t want something too indulgent. For variety, orange zest works very well here, and you can even make them into mini muffins by using a mini muffin tin and baking for about half the time. Fill a basket, and they make a great gluten-free, Paleo-friendly gift. One bite of these beauties, and you’ll never miss bakery muffins again!
• 2 cups (480 ml) blanched almond flour
• 2 teaspoons (10 ml) baking soda
• 1/2 teaspoon (10 ml) sea salt
• 3 large eggs
• 1/2 cup (480 ml) coconut oil, melted
• 1/4 cup (960 ml) pure honey
• Zest of 1 lemon
• 1/2 cup (480 ml) unsweetened almond milk
• 2 tablespoons (30 ml) poppy seeds
1. Preheat oven to 350 degrees F (180°C).
2. Combine the almond flour, baking soda, and salt in a large bowl and set aside.
3. Beat the eggs with the coconut oil and honey, then add the lemon zest and almond milk, and stir to combine. Fold in the poppy seeds.
4. Line a muffin tin with liners, and fill each cup 2/3 full of batter. Bake for 12–14 minutes, until tops are golden brown. Once cooled, loosen the muffins with a knife and serve.
5. Store any leftovers in an airtight container for up to 3 days.
6. Makes 1 dozen muffins.
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Lemon poppy seed muffins are the elegant step up from everyday banana muffins. Fragrant lemon zest and a delicate poppy seed bite turn blanched almond flour into something bakery-worthy. Perfect for brunch, and just sweet enough for an after-dinner treat.
Pro Tips
- Use blanched almond flour rather than almond meal — the pale, fine grind is what gives these muffins their delicate crumb.
- Add the lemon zest to the wet mixture with the almond milk so its oils perfume the whole batter, not just the surface.
- Fill lined cups only 2/3 full and bake 12-14 minutes at 350 degrees until the tops are golden brown.
- Loosen the cooled muffins with a knife before lifting them out — almond flour muffins cling to liners more than wheat ones do.
- For variety, orange zest works beautifully, and a mini muffin tin cuts the bake time roughly in half.
Frequently Asked Questions
Can I make these with orange instead of lemon?
Yes — orange zest works very well in the same amount and gives the muffins a warmer, sweeter citrus note.
How should I store lemon poppy seed muffins?
In an airtight container for up to 3 days. Almond flour keeps them moist, so they rarely dry out in that window.
Can I make them as mini muffins?
Absolutely — use a mini muffin tin and bake for about half the time. They're ideal for lunchboxes and party platters that way.
Are they sweet enough for dessert?
They land right between breakfast and dessert — honey-sweetened and fragrant, but light enough to follow a meal without feeling heavy.
Recipe Card
- 2 cups blanched almond flour
- 2 tsp baking soda
- 1/2 tsp sea salt
- 3 large eggs
- 1/2 cup coconut oil, melted
- 1/4 cup pure honey
- 1/2 cup unsweetened almond milk
- 2 tbsp poppy seeds
- Preheat oven to 350 degrees F.
- Combine the almond flour, baking soda, and salt in a large bowl and set aside.
- Beat the eggs with the coconut oil and honey, then add the lemon zest and almond milk, and stir to combine. Fold in the poppy seeds.
- Line a muffin tin with liners, and fill each cup 2/3 full of batter. Bake for 12–14 minutes, until tops are golden brown. Once cooled, loosen the muffins with a knife and serve.
- Store any leftovers in an airtight container for up to 3 days.
- Makes 1 dozen muffins.
