Introduction

These almond flour lemon poppyseed muffins are light, fluffy, and bursting with fresh lemon flavor. Naturally sweetened with maple syrup and gluten-free, they make a delightful and healthy breakfast or snack.

A white bowl is filled with about a dozen lemon poppy seed muffins, each wrapped in white paper liners. The muffins have a smooth, golden-yellow top speckled with small black poppy seeds. The bowl sits on a white marbled surface, surrounded by a whole lemon and halves of lemon. To the left, a metal grater with a light wooden handle lies flat, and to the lower right, a small white dish holds a pile of dark poppy seeds. A crumpled blue cloth with white patterns is placed in the upper right corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups almond flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons poppy seeds
Zest of 1 large lemon (or 1 and 1/3 small lemons)
1 tablespoon lemon juice
1/4 teaspoon salt
2 large eggs
1/3 cup maple syrup
2/3 cup vanilla non-fat Greek yogurt
1 teaspoon vanilla extract

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a muffin tin with liners.
Step 2: In a large bowl, combine the almond flour, baking powder, baking soda, poppy seeds, lemon zest, and salt.
Step 3: Add the Greek yogurt, eggs, maple syrup, lemon juice, and vanilla extract to the dry ingredients. Stir until just combined.
Step 4: Divide the batter evenly among 12 muffin cups.
Step 5: Bake for 22 to 25 minutes, or until a toothpick inserted in the center comes out clean.

Tips & Variations

Use fresh lemons for the best zest and juice flavor.
Substitute honey or agave syrup for maple syrup if preferred.
For a dairy-free version, replace Greek yogurt with almond or coconut yogurt.
Ensure your baking powder is fresh to help the muffins rise properly.
If you want more sweetness, drizzle a lemon glaze made with powdered sugar and lemon juice over cooled muffins.

Storage

Store muffins in an airtight container at room temperature for 2–3 days. You can refrigerate them for up to 5 days or freeze for up to 2 months. To enjoy, reheat gently in the microwave or oven before serving.

How to Serve

A bowl filled with about ten round lemon poppy seed muffins, each muffin topped with small black poppy seeds. The muffins have a warm yellow color and are in white paper liners. Around the white bowl, there is a halved lemon, a whole lemon, a white dish with black poppy seeds, a silver grater with a wooden handle, and a crumpled blue cloth with white spots, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these muffins dairy-free?

Yes! Use a non-dairy yogurt such as almond or coconut yogurt, and if you add a glaze, use your favorite plant-based milk in place of dairy milk.

Can I make these muffins ahead of time?

Absolutely. They keep well in an airtight container at room temperature for a few days, or you can refrigerate or freeze them to extend their shelf life.

Almond Flour Lemon Poppyseed Muffins Recipe

Print Recipe

★★★★★

4.6 from 77 reviews

These lemon poppyseed muffins are light, fluffy, and packed with fresh lemon flavor. They’re naturally sweetened with maple syrup and made with almond flour, so they’re gluten-free, vegetarian, and delicious! Perfect for a bright and healthy breakfast or snack.

Author: Ella
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 12 muffins 1x
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Dry Ingredients

2 cups almond flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons poppy seeds
Zest of 1 large lemon (or 1 and 1/3 small lemons)
1/4 teaspoon salt

Wet Ingredients

1 tablespoon lemon juice
2 large eggs
1/3 cup maple syrup
2/3 cup vanilla non-fat Greek yogurt
1 teaspoon vanilla extract

Instructions

Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (177°C) and line a muffin tin with muffin liners to prevent sticking. This ensures even cooking and easy removal of muffins.
Combine Dry Ingredients: In a large mixing bowl, whisk together the almond flour, baking powder, baking soda, poppy seeds, lemon zest, and salt until evenly combined. This helps distribute the leavening agents and flavor components throughout the batter.
Add Wet Ingredients and Mix: Add the vanilla Greek yogurt, eggs, maple syrup, lemon juice, and vanilla extract to the dry ingredients. Stir gently but thoroughly until all ingredients are well incorporated into a smooth batter.
Fill Muffin Cups: Divide the batter evenly among 12 muffin cups, filling each about three-quarters full to allow room for rising during baking.
Bake Muffins: Place the muffin tin in the preheated oven and bake for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. This ensures the muffins are fully cooked but remain moist.
Cool and Serve: Remove the muffins from the oven and allow them to cool in the tin for about 5 minutes before transferring to a wire rack to cool completely. Enjoy them fresh or store as desired.

Notes

You can make these dairy-free by substituting the Greek yogurt with almond or coconut yogurt.
The muffins stay fresh at room temperature in an airtight container for 2-3 days, or refrigerated up to 5 days, and can be frozen for up to 2 months.
Almond flour is critical for the texture and structure; substituting with other flours may not yield the same result.
Use fresh lemons for the zest and juice to get vibrant lemon flavor.
If you want a different natural sweetener, honey or agave syrup can be swapped for maple syrup.

Keywords: almond flour muffins, lemon poppyseed muffins, gluten free muffins, healthy breakfast, maple syrup sweetened, vegetarian muffins