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.
Lemon Poppy Seed Muffins {almond flour}
Ingredients
- 2 cups blanched almond flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 2 large eggs
- ½ cup maple syrup or honey
- ¼ cup olive oil or other oil
- 1 teaspoon vanilla extract
- 2 tablespoons lemon zest
- 6 tablespoons lemon juice
- 2 teaspoons poppy seeds
Instructions
- Preheat your oven to 350℉.
- Prepare a muffin pan with parchment paper baking cups.
- Add the almond flour, salt, and baking soda to a mixing bowl and whisk to blend well.
- Add the eggs, sweetener, olive oil, vanilla extract, zest, and lemon juice to the bowl and blend well with a spoon or spatula.
- Add and blend in the poppy seeds and then spread the batter across the muffin cups.
- Bake for 30 minutes or until the tops are golden and a toothpick inserted in a muffin comes out clean.
- Cool and store sealed for a few days at room temperature, in the refrigerator for a few weeks, or freeze for a few months.
Nutrition
Lemon Glaze
Ingredients
- 2 tablespoons coconut oil or vegetable shortening or cacao butter
- 1 ½ tablespoons honey or maple syrup
- 2 teaspoons lemon juice
Instructions
- Cream the honey and coconut oil together in a small bowl with a spoon. Add the lemon juice and blend well. If your glaze has little white lumps in it (like mine did), you can warm it for a moment and then strain the melted glaze to separate the white lumps. You'll need to cool it to room temperature to get it back to the creamy state.
Nutrition
OLD RECIPE: Lemon Poppy Seed Muffins {almond flour}
Ingredients
- 2 large eggs
- ½ cup oil Olive or other oil
- ½ cup honey
- 1 tablespoon vanilla extract
- 1 tablespoon lemon juice
- 2.5 cups blanched almond flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon lemon zest
- 1 tablespoon poppy seeds
Instructions
- Preheat your oven to 350 degree F.
- Place muffin liners (cupcake liners) in a muffin/cupcake baking pan.
- Separate the egg yolks and whites.
- Whip the egg whites until you form stiff peaks.
- Meanwhile, in a separate bowl, whisk together the yolks, honey, oil, vanilla, and lemon juice.
- Whisk all the dry ingredients into the batter.
- Fold the egg whites into the batter and blend well.
- Add the poppy seeds and lemon zest to the batter and blend well.
- Fill each muffin liner about ⅔ of the way with batter and bake for about 25 minutes, or until a toothpick placed in the center of a muffin comes out clean.
- Store in a sealed container for a few days or in the refrigerator for a few weeks.
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.