Introduction

These Almond Flour Lemon Poppyseed Muffins offer a delightful balance of zesty lemon and crunchy poppy seeds with a moist, tender crumb. Made with wholesome ingredients, they’re a perfect breakfast treat or afternoon snack.

A stack of three yellow poppy seed muffins with visible tiny black seeds is shown on a white plate placed on a white marbled surface. The bottom muffin has a slightly browned edge, the middle muffin is smooth and rounded on top, and the top muffin has a bite taken out of it, showing a soft, moist crumb inside with black specks scattered evenly. In the background, there is a white bowl filled with more muffins, slightly out of focus. The overall lighting is bright and natural, highlighting the texture and color of the muffins. 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 degrees Fahrenheit and line a 12-cup muffin tin with paper liners.
Step 2: In a large bowl, mix together the almond flour, baking powder, baking soda, poppy seeds, lemon zest, and salt until combined.
Step 3: Add the Greek yogurt, eggs, maple syrup, lemon juice, and vanilla extract to the dry ingredients and stir until well combined.
Step 4: Evenly divide the batter among the 12 muffin cups.
Step 5: Bake for 22 to 25 minutes or until a toothpick inserted in the center comes out clean.
Step 6: Allow the muffins to cool slightly before serving. Enjoy!

Tips & Variations

For extra lemon flavor, add a teaspoon of lemon extract.
Substitute Greek yogurt with dairy-free yogurt for a vegan-friendly version.
Mix in fresh blueberries for a fruity twist.
Use honey instead of maple syrup for a different natural sweetness.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to one week or freeze for up to 3 months. To reheat, warm in the microwave for 15–30 seconds or until heated through.

How to Serve

A stack of three yellow poppy seed muffins with black poppy seeds evenly spread throughout, with the top muffin showing a bite taken out of it revealing a moist and crumbly inside texture; the muffins are wrapped in light beige paper liners with slightly browned edges, all placed on a simple white plate, set against a white marbled surface, and with more muffins softly blurred in the background inside a white bowl; photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of almond flour?

Regular flour can be used, but it will change the texture and flavor. Almond flour adds moisture and a nutty taste that is key to this muffin’s character.

Are these muffins gluten-free?

Yes, since they are made with almond flour and no wheat-based flours, these muffins are naturally gluten-free.

Almond Flour Lemon Poppyseed Muffins Recipe

Print Recipe

★★★★★

4.6 from 144 reviews

These Almond Flour Lemon Poppyseed Muffins are a bright, flavorful, and healthy breakfast treat. Made with almond flour, they are naturally gluten-free and bursting with fresh lemon zest and juice, complemented by crunchy poppy seeds. Sweetened with maple syrup and balanced with tangy vanilla Greek yogurt, these muffins are moist, tender, and perfect for a nutritious start to your day.

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

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

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

Instructions

Preheat the oven and prepare muffin tin: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a 12-cup muffin tin with paper liners or grease it lightly to prevent sticking.
Mix dry ingredients: In a large mixing bowl, whisk together the almond flour, baking powder, baking soda, poppy seeds, lemon zest, and salt until well combined.
Add wet ingredients: To the dry mixture, add the Greek yogurt, eggs, maple syrup, lemon juice, and vanilla extract. Stir gently until a uniform batter forms. Avoid overmixing to keep muffins tender.
Fill muffin cups: Evenly divide the batter among the 12 muffin cups, filling each about 3/4 full to allow room for rising.
Bake the muffins: Place the muffin tin in the preheated oven and bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean. The tops should be lightly golden.
Cool and serve: Allow the muffins to cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature.

Notes

For best results, use fresh lemon zest and juice to maximize flavor.
These muffins are gluten-free naturally due to almond flour; ensure your baking powder and baking soda are also gluten-free if required.
You can substitute the vanilla non-fat Greek yogurt with dairy-free yogurt to make these dairy-free.
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Freeze baked muffins for up to 3 months for longer storage; thaw before eating.
Feel free to add a teaspoon of chia seeds or flaxseeds for added nutrition.

Keywords: almond flour muffins, lemon poppyseed muffins, gluten-free breakfast, healthy muffins, low carb muffins, vegetarian muffins, Greek yogurt muffins