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; 2 1/2 cups blanched almond flour (finely ground); 1/2 cup tapioca starch or arrowroot; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 2 Tablespoons poppy seeds

There’s nothing quite like the fresh zing of lemon paired with the delightful crunch of poppy seeds, all wrapped up in a tender muffin that’s both gluten-free and paleo-friendly. That’s exactly what you get with this Lemon Poppy Seed Almond Flour Muffins Recipe—a bright, moist treat that feels like sunshine for your taste buds.

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

Honestly, this Lemon Poppy Seed Almond Flour Muffins Recipe quickly became one of my go-to bakes because it’s so easy, wholesome, and delicious. I love that it’s made with simple ingredients that create something special, perfect for breakfast or a snack any time.

Bright, bold flavor: The fresh lemon zest and juice really make these muffins pop with citrusy goodness.
Gluten-free & paleo-friendly: Made with almond flour and tapioca starch, it’s great if you’re avoiding grains.
Light and fluffy: Despite using almond flour, they have the perfect soft crumb that doesn’t feel dense or heavy.
Super simple to make: No fancy steps or weird ingredients—just straightforward baking you can totally manage.

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

The magic here is in the balance of ingredients: almond flour adds that moist, nutty base, while tapioca starch helps keep the texture light. Fresh lemon zest and juice pack the flavor punch, and poppy seeds add a subtle crunch. Here’s a quick rundown of why each ingredient is key to your success.

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 zest delivers intense citrus oils, while the juice adds tang and moisture—fresh is best for that zing.
Milk (I use unsweetened almond milk): Keeps the muffins tender and moist without overpowering other flavors.
Pure maple syrup or honey: Natural sweetness that blends beautifully with lemon without being too sugary.
Avocado oil: A mild-flavored healthy fat that keeps the muffins moist and give a nice crumb texture.
Eggs: Act as a binder and help the muffins rise properly.
Vanilla extract and lemon extract or lemon oil: These amplify the lemon flavor and add a lovely aromatic depth.
Blanched almond flour: Finely ground for the smoothest texture—look for “fine” or “super fine” almond flour to avoid graininess.
Tapioca starch or arrowroot: These starches lighten the batter and give the muffins that irresistible fluffiness.
Baking powder and baking soda: Together they provide the right lift and texture.
Salt: Enhances all the flavors, balancing the sweetness and tartness.
Poppy seeds: Small bursts of texture and a subtle nutty flavor.

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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 tweaking recipes to suit my mood or what’s in the pantry, and this Lemon Poppy Seed Almond Flour Muffins Recipe is wonderfully flexible. Don’t hesitate to make it your own!

More citrus punch: Sometimes, I like to fold in some finely chopped candied lemon peel for a sweet-tart surprise in every bite.
Sweetener swap: If you’re not a fan of maple syrup, honey works just as well—and it gives a slightly richer flavor.
Nutty twist: Try adding a handful of chopped toasted almonds on top before baking for a little extra crunch.
Lower sugar: I’ve reduced the sweetener by a quarter cup sometimes, and while it’s less sweet, that fresh lemon flavor still shines.

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

Step 1: Preheat and Prep

Start by warming your oven to 350°F (175°C). Grease your muffin tin lightly or line it with parchment paper liners. This little prep step saves you from scrubbing later and keeps your muffins perfectly shaped.

Step 2: Mix the Wet Ingredients

In a large bowl, whisk together your lemon zest, fresh lemon juice, almond milk, maple syrup, avocado oil, eggs, vanilla extract, and lemon extract (if using). I find whisking by hand here gets the mixture nice and smooth, which makes the batter come together evenly.

Step 3: Combine the Dry Ingredients

In a separate bowl, mix the almond flour, tapioca starch, baking powder, baking soda, salt, and poppy seeds. Make sure the baking powder and soda are fresh because they really make a difference in how fluffy your muffins turn out.

Step 4: Bring It All Together

Slowly add the dry mix to the wet ingredients, stirring just until combined—you want to avoid overmixing to keep the texture light. The batter will be thick but easy to scoop.

Step 5: Fill the Muffin Pan & Bake

Scoop the batter into your muffin tin—this recipe will fill about 10 large muffins or 12 smaller ones. For a little sparkle and crunch, I sometimes sprinkle turbinado sugar on top before popping them in the oven. Bake for 15-18 minutes or until they’re golden and a toothpick inserted comes out clean with a few moist crumbs.

Step 6: Cool & Enjoy!

Give your muffins a minute to firm up in the pan, then transfer them to a wire rack to cool completely. This helps them set without becoming soggy. Then, dive in!

Top Tip

I've made these muffins more times than I can count, and a few things really make the difference between a good muffin and a memorable one.

Freshness is key: The bright lemon flavor only shines with freshly grated zest and fresh lemon juice—never bottled lemon juice here!
Don’t overmix: Overmixing almond flour batters can make muffins dense, so stir until just combined to keep things airy.
Check your baking soda/powder: I learned this the hard way—stale leavening means flat muffins, so test these ingredients if you’re unsure.
Use parchment liners: They make clean-up a breeze and help muffins come out perfectly every time without sticking.

How to Serve Lemon Poppy Seed Almond Flour Muffins Recipe

lemon poppy seed muffins - Serving Suggestion

Garnishes

I usually keep it simple—sometimes a light smear of butter or a drizzle of honey is all it takes to elevate these muffins. For a special occasion, a dusting of powdered sugar or a thin lemon glaze really makes them pop both in flavor and presentation.

Side Dishes

This recipe pairs wonderfully with fresh fruit like berries or a side of Greek yogurt. On busy mornings, I also enjoy them alongside a hot cup of tea or a strong coffee for that perfect balance.

Creative Ways to Present

For brunches or afternoon teas, I like to arrange these muffins on a pretty tiered stand with lemon wedges and small bowls of additional poppy seeds or honey. It makes a lovely centerpiece and invites guests to help themselves.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover muffins in an airtight container at room temperature—they stay fresh and moist for about 1-2 days. If you want to stretch their life a bit, refrigeration works but can dry them out, so a quick reheat helps.

Freezing

These muffins freeze beautifully! I wrap each one individually in plastic wrap or parchment, then pop them into a freezer bag. They keep well for up to 2 months, and thaw quickly on the counter or in the fridge overnight.

Reheating

For the best texture, I reheat muffins in the oven at 325°F for 5-7 minutes or microwave for about 20 seconds until warm but still moist. If refrigerated, warming restores that fresh-baked feel perfectly.

Frequently Asked Questions:

Can I substitute almond flour with coconut flour in this recipe?

Coconut flour behaves very differently than almond flour—it’s much drier and absorbs more liquid, so simply swapping it isn’t recommended. You’d need to adjust the liquid and egg amounts significantly. For this recipe, almond flour’s texture and fat content are key to the muffins’ moistness.

How do I know when the muffins are done baking?

Look for golden edges and a lightly browned top, and test with a toothpick inserted into the center. It should come out clean or with just a few moist crumbs, but not wet batter. Because this recipe uses almond flour, they may be softer than traditional muffins but still fully baked.

Can I use a different sweetener than maple syrup or honey?

Yes! You can substitute with coconut sugar dissolved in milk, agave syrup, or even a low-carb sweetener like erythritol. Note that the flavor and texture might shift slightly depending on your choice, so I recommend experimenting in small batches first.

Can I make these muffins vegan?

These muffins rely on eggs for structure and texture, so making them vegan without compromising the texture is challenging. Some bakers try chia or flax eggs as substitutes, but since almond flour muffins depend on eggs to rise well, results can be hit or miss. If you’re determined to go vegan, you might want to look for a recipe designed specifically for that diet.

Final Thoughts

This Lemon Poppy Seed Almond Flour Muffins Recipe is one of those gems I turn to again and again when I want a treat that’s bright, wholesome, and easy to make. They still amaze me how fluffy and flavorful they get without any gluten or refined flour. I truly think you’ll enjoy the zingy bursts of lemon and delicate crunch of poppy seeds as much as I do. So next time you’re in the mood for a bakery-worthy muffin, give this recipe a try—you might just find your new favorite breakfast!