This lemon poppy seed muffin recipe using almond flour originally appeared on May 7, 2011, so it's been a while. I completely revamped this recipe on February 28, 2025. I hope you enjoy it. You can find the original recipe below the new version.
I simplified the steps and improved the ratio of ingredients to get a tender, lemony muffin with a golden top. The original recipe called for whipping egg whites, but no need to do that here. And the amount of almond flour and oil is reduced while the amount of lemon zest and lemon juice increased.
I top each muffin with a drizzle of lemon glaze. I originally used with my lemon scone recipe. It's optional but it adds a bit more lemon zing to the muffin and makes the thick muffin top that much tangy and sweet. You can use coconut oil, shortening, or cacao butter to make the glaze. If you want to go with a really powerful lemon punch, you can add lemon curd to the top of each muffin or serve alongside each muffin.
For everyone more into coconut flour or want a nut-free version, try my poppy seed muffins made with coconut flour.
Loflin says
How much honey? It’s not listed in the ingredients.
Erica says
I can't seem to find the original recipe and the amount of honey didn't come over in the import. Looking at the ratio of ingredients I believe it was 1/2 cup of honey. I'll have to test it again at some point but you can test the batter and see if it's sweet enough with 1/2 cup of honey. I've been curious if the muffin would not sink in the middle if I reduced the amount of honey.
Jill M says
These were fantastic! I love the lemon flavor and so I added more zest and juice.
Jo says
Could your muffin tops be sinking because you're filling the cases too full? Whipped egg whites could cause the muffins to rise more than normal, meaning they reach the top faster and run out of surface to "climb" - and sink.
Let me know if I'm barking up the wrong tree. These look awesome - I'll try decreasing the fill when I make a batch and update this.
Lizz says
Far fetched question - but do you happen to know (or rough estimate) of the calorie content on these babies? Sound delish!
Pamela says
I made these last weekend and they were great. I cut down on the sugar by using far less honey and sweetened with a bit of stevia. I will definitely be making these again. Thanks for the great recipe!
Elise (Healing Cuisine) says
Yum, what a great idea to make LPS muffins! I just mastered making the loaf with almond flour (GF, SF, GRF). Will be trying these. Hubby's favorite!
Mollie Frances says
YUM! These sound so refreshing. I have yet to try baking with whipped egg whites, I can't wait to try these!
Amy Floyd says
Just made these for breakfast for myself and my picky kids 🙂 I didn't have lemon zest, so I added a splash of lemon extract. I also didn't have poppyseeds. I used a mixture of almond flour and pecan flour (or more like pecan meal, since it wasn't as fine), because that is what I had available. These are very tasty! Will certainly make them again -- thanks!
Margaret says
Can these be made without eggs?
Erica says
I haven't tried it, but probably not, unless you use an egg-substitute.