Name: Lemon Poppy Seed Almond Flour Muffins Recipe
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Cuisine: American
Ingredients: 2 Tablespoons fresh lemon zest (from about 2 lemons); 2 Tablespoons fresh lemon juice (about 1 lemon); 1/3 cup unsweetened almond milk; 1/3 cup pure maple syrup or honey; 1/4 cup avocado oil; 3 large eggs; 1 teaspoon vanilla extract; 1/2 teaspoon lemon extract or 1/4 teaspoon lemon oil (optional); 2 1/2 cups blanched almond flour (finely ground); 1/2 cup tapioca starch or arrowroot powder; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 2 Tablespoons poppy seeds

Bright, zesty, and wonderfully fluffy, this Lemon Poppy Seed Almond Flour Muffins Recipe brings a sunny burst of flavor with every bite. It’s a refreshing twist on a classic, made with wholesome almond flour for a tender crumb that feels both indulgent and nourishing.

The image shows two lemon poppy seed muffins stacked on a small round white marble plate, with the top muffin having a bite taken out of it, revealing a light yellow inside full of black poppy seeds. The muffins have a golden-brown top with a slightly rough texture dotted with poppy seeds. Around the plate, there are whole and sliced red strawberries, a few blueberries, and a raspberry, all placed on a white marbled surface. In the background, a glass bottle of milk and a couple of lemon wedges are softly blurred. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Lemon Poppy Seed Almond Flour Muffins Recipe
Top Tip
How to Serve Lemon Poppy Seed Almond Flour Muffins Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Lemon Poppy Seed Almond Flour Muffins Recipe

Why You'll Love This Recipe

I have to admit, these muffins quickly became my go-to when I crave something bright and a bit more healthful. The almond flour creates such a moist texture, while the lemon and poppy seeds add that classic zing and crunch—you’ll see why they’re a hit in my kitchen.

Gluten-Free Goodness: Made with almond flour, these muffins are perfect for anyone avoiding gluten without missing out on taste or texture.
Lemon Zest that Pops: The fresh lemon zest and juice brighten every bite, offering an unmistakable fresh citrus punch.
Simple Yet Special: With just a few mindful ingredients, these muffins feel gourmet but are straightforward to whip up.
Perfect Every Time: I’ve fine-tuned the recipe so you get that perfect rise and moist crumb even without traditional flour.

A single golden brown muffin with a lightly raised top speckled with small black poppy seeds and a sprinkling of coarse sugar on its surface sits on a round white marble slab. The muffin is wrapped in a pale brown ridged paper liner. Surrounding it are soft-focused objects including fresh strawberries, a blueberry, and blurred white objects in the background, all resting on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Lemon Poppy Seed Almond Flour Muffins Recipe plays a specific role, working together to create a tender, flavorful muffin that balances fluffiness with structure. Here’s a quick look at what makes them shine:

Flat lay of fresh whole lemons, a small white bowl of bright yellow lemon zest, a small white bowl of vibrant lemon juice, a small white bowl of creamy unsweetened almond milk, a small white bowl of golden pure maple syrup, a small white bowl of light green avocado oil, three large brown eggs with clean shells, a small white bowl of clear vanilla extract, a small white bowl of pale lemon extract, a small white bowl heaped with finely ground blanched almond flour, a small white bowl of fine white tapioca starch, a small white bowl of white baking powder, a small white bowl of white baking soda, a small white bowl of fine white salt, a small white bowl of tiny black poppy seeds placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Fresh lemon zest and juice: The stars of the show, they provide authentic brightness and a refreshing tang.
Almond flour: Gives the muffins a moist texture and slightly nutty flavor without gluten.
Tapioca starch or arrowroot: Adds lightness and helps bind ingredients since almond flour alone can be dense.
Avocado oil: A neutral-flavored fat that keeps the muffins moist without overpowering the lemon flavor.
Maple syrup or honey: Natural sweeteners that add subtle sweetness with a beautiful amber color once baked.
Eggs: Provide structure and help the muffins rise beautifully.
Baking powder and baking soda: Leavening agents that give the muffins a light rise and tender crumb.
Poppy seeds: Add a pleasant crunch and that signature poppy seed flavor that pairs perfectly with lemon.
Vanilla and lemon extract (optional): Enhance and deepen the citrus flavor with lovely aromatic notes.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love playing around with this recipe depending on the season or what’s in my pantry. It’s so forgiving and easy to personalize! Don’t be afraid to tweak a bit to suit your tastes.

Add-ins: I sometimes fold in fresh blueberries or chopped almonds for extra texture and bursts of flavor—totally delightful.
Sweetener swaps: Maple syrup gives a richer flavor, but honey or even coconut sugar work well too if you want a different note.
Dairy-free options: I always use almond milk, but coconut or oat milk are great and keep it paleo and dairy-free.
Extra zest power: For an extra lemon kick, zest up to 3 lemons; you’ll really taste that sunny brightness.

Step-by-Step: How I Make Lemon Poppy Seed Almond Flour Muffins Recipe

Step 1: Prepare Your Baking Pan and Ingredients

First things first, preheat your oven to 350°F (175°C). Grease your muffin pan or line it with parchment paper liners—this really helps the muffins come out clean and keeps things easy for you later. Gather all your ingredients, especially making sure your lemon zest is freshly grated; it makes a big difference in flavor.

Step 2: Whisk Together the Wet Ingredients

In a large mixing bowl, combine the lemon zest, fresh lemon juice, milk, maple syrup, avocado oil, eggs, vanilla extract, and, if you’re using it, lemon extract. Whisk everything together until you get a smooth, glossy mixture. This part smells amazing—like spring morning freshness—and I always find myself smiling at the lemony aroma.

Step 3: Add Dry Ingredients and Mix Gently

Now add the almond flour, tapioca starch, baking powder, baking soda, salt, and poppy seeds to your wet bowl. Stir gently with a spatula until just combined. Don’t overmix here—you want to keep the muffins tender and soft. It’s okay if a few lumps remain; they’ll bake out perfectly.

Step 4: Scoop Batter and Bake

Use a spoon or ice cream scoop to fill your muffin pan cups about ¾ full. This recipe makes 10 large muffins or 12 smaller ones. If you want a little sparkle, sprinkle the tops with turbinado sugar for crunch. Pop them into the oven and bake for 15-18 minutes. You're looking for a light golden top and for a toothpick inserted into the center to come out mostly clean, with just a couple moist crumbs.

Step 5: Cool and Enjoy!

Let your muffins cool in the pan for about a minute before transferring to a wire rack. This keeps them from sticking and preserves their shape. After cooling, they're ready to enjoy warm or at room temp—you’ll find they keep beautifully moist.

Top Tip

Over the years, I’ve learned a few tricks with this recipe that make all the difference in texture and flavor. Follow these to get those bakery-style muffins right at home.

Fresh is Best: Always zest your lemon fresh, and squeeze fresh lemon juice for the brightest flavor—powdered lemon just can’t compete.
Don’t Overmix: When combining dry and wet ingredients, stop mixing as soon as you don’t see dry flour—that keeps your muffins tender.
Baking Time Matters: Keep an eye at 15 minutes to avoid dryness. Every oven’s different, and almond flour muffins dry out faster if overbaked.
Use Room Temp Eggs: They incorporate better and give you a lighter rise; cold eggs can leave the batter lumpy and dense.

How to Serve Lemon Poppy Seed Almond Flour Muffins Recipe

lemon poppy seed muffins - Serving Suggestion

Garnishes

I personally love adding a light butter or a smear of creamy ricotta and a drizzle of honey right before serving—simple garnishes that make these muffins feel like a cozy treat. Occasionally, a sprinkle of extra poppy seeds or finely chopped toasted almonds on top adds a nice touch.

Side Dishes

For breakfast or brunch, I pair these muffins with a fresh fruit salad or a chilled citrusy yogurt. They also go surprisingly well alongside a smoothie bowl or just a cup of fresh coffee or herbal tea—making for an easy yet satisfying start to the day.

Creative Ways to Present

For special occasions, I’ve arranged these muffins on a pretty tiered stand with edible flowers and fresh lemon slices for a beautiful centerpiece. You can also pipe a light lemon glaze on top or dust with powdered sugar for a touch of elegance.

Make Ahead and Storage

Storing Leftovers

Once cooled completely, store your leftover muffins in an airtight container at room temperature. They stay fresh and soft for 1-2 days, though I rarely have leftovers that long!

Freezing

These muffins freeze beautifully. I wrap each muffin individually in plastic wrap and place them in a freezer-safe bag. They’ll keep well for up to 2 months. When I want one, I just let it thaw at room temperature or warm it up if I’m in a hurry.

Reheating

To reheat, I pop a muffin in the microwave for about 20 seconds or warm it in a toaster oven for a few minutes until just heated through. This brings back that soft crumb and fresh-baked warmth.

Frequently Asked Questions:

Can I use regular flour instead of almond flour?

While you can substitute regular flour, this recipe is specifically crafted around almond flour’s moisture and texture. Using all-purpose flour will change the texture and may require different proportions of wet and dry ingredients.

Are these muffins paleo and gluten free?

Yes! This Lemon Poppy Seed Almond Flour Muffins Recipe is both paleo and gluten free, thanks to almond flour and tapioca starch instead of traditional wheat flour. Just be sure your other ingredients align with your specific dietary needs.

Can I substitute the avocado oil for another oil?

Definitely! You can swap avocado oil for melted coconut oil or a light olive oil. Just choose an oil with a neutral or mild flavor so it doesn’t overpower the lemon taste.

How do I know when the muffins are done baking?

Look for lightly golden tops and a toothpick inserted in the center to come out clean with a few moist crumbs. Overbaking dries them out, so start checking around 15 minutes depending on your oven. They should spring back slightly when lightly pressed.

Final Thoughts

Honestly, these Lemon Poppy Seed Almond Flour Muffins stand out because they’re easy to make and reliably delicious. Whether you’re serving them for breakfast, a mid-day pick-me-up, or a healthy snack, they feel like a little moment of sunshine wrapped in a muffin wrapper. I hope you’ll love baking and sharing them as much as I do.