If you love bright citrus flavors and tender, moist muffins, these Almond Flour Lemon Poppy Seed Muffins will become a new favorite! They’re packed with fresh lemon zest and juice, perfectly balanced with sweet maple syrup or honey, and naturally gluten-free thanks to almond flour and tapioca starch.
I’ve always loved the classic combination of lemon and poppy seeds — it’s cheerful, refreshing, and feels just right for any season. These muffins are great for breakfast, a mid-morning snack, or an afternoon treat with a cup of tea.
Best of all? They’re quick and easy to make, freeze beautifully, and use simple ingredients you probably already have on hand. If you’re looking for a healthy(ish), gluten-free lemon muffin recipe, this is the one to bookmark.
Why You’ll Love This Recipe
- Naturally gluten-free – Made with almond flour and tapioca starch.
- Bright lemon flavor – Uses both fresh lemon zest and juice.
- Tender and moist – Almond flour gives a rich, satisfying texture.
- Naturally sweetened – Use maple syrup or honey.
- Quick and easy – Ready in about 30 minutes.
- Great for meal prep – Freezer-friendly and perfect for grab-and-go breakfasts.
Ingredients You Will Need
Wet Ingredients:
- 2 tablespoons fresh lemon zest (from about 2 lemons)
- 2 tablespoons fresh lemon juice (about 1 lemon)
- ⅓ cup milk (I use unsweetened almond milk)
- ⅓ cup pure maple syrup or honey
- ¼ cup avocado oil (or light olive oil)
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon lemon extract or ¼ teaspoon lemon oil (optional but recommended for extra lemony flavor)
Dry Ingredients:
- 2½ cups blanched almond flour (finely ground)
- ½ cup tapioca starch or arrowroot
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons poppy seeds
Optional:
- 2–3 teaspoons turbinado sugar for decoration and crunch.
Notes on Ingredients
- Almond Flour: Use finely ground blanched almond flour for best texture.
- Tapioca Starch/Arrowroot: Helps lighten the texture of the muffins.
- Milk: Unsweetened almond milk keeps these muffins dairy-free, but you can use any milk you like.
- Oil: Avocado oil has a neutral flavor, but light olive oil works well too.
- Sweetener: Maple syrup or honey both add great flavor — use whichever you prefer.
- Lemon Extract/Lemon Oil: Optional, but it really boosts the lemon flavor!
Step-by-Step Instructions
1. Preheat & Prep
- Preheat oven to 350°F.
- Grease a muffin pan or line with parchment paper liners.
2. Combine Wet Ingredients
- In a large bowl, combine the lemon zest, lemon juice, milk, maple syrup or honey, oil, eggs, vanilla extract, and lemon extract (if using).
- Whisk until smooth and well blended.
3. Add The Dry Ingredients
- Add almond flour, tapioca starch, baking powder, baking soda, salt, and poppy seeds to the wet ingredients.
- Stir until just combined — do not overmix.
4. Bake The Muffins
- Scoop or spoon the batter into the prepared muffin pan.
- You’ll get about 10 larger muffins or 12 smaller muffins.
- If desired, sprinkle the tops with turbinado sugar for added crunch.
- Bake at 350°F for 15–18 minutes, or until the tops are slightly golden and a toothpick inserted in the center comes out clean with just a few moist crumbs.
5. Cool & Store
- Allow muffins to cool in the pan for 1 minute, then transfer to a wire rack to cool completely.
- Store muffins in an airtight container at room temperature for 1–2 days, or freeze for up to 2 months.
Tips for Success
- Use fresh lemons: Fresh zest and juice give the best flavor.
- Don’t skip the lemon extract: If you want maximum lemon punch, lemon extract or lemon oil is your secret weapon.
- Measure almond flour correctly: Use the spoon-and-level method for accuracy.
- Don’t overbake: Almond flour muffins can dry out if overbaked — check them early.
Flavor Variations
Want to change it up? Here are a few delicious variations to try:
- Blueberry Lemon Poppy Seed Muffins: Fold ½ cup of fresh or frozen blueberries into the batter.
- Lemon Coconut Poppy Seed Muffins: Add ¼ cup shredded coconut to the batter.
- Extra Lemon: Add an extra tablespoon of lemon juice for even more tang.
- Iced Muffins: Drizzle cooled muffins with a simple lemon glaze (powdered sugar + lemon juice).
Serving Ideas
These Almond Flour Lemon Poppy Seed Muffins are perfect for:
- Breakfast on the go — Pair with coffee or tea.
- Brunch — Add to a brunch spread with fruit, eggs, and other pastries.
- Afternoon snack — A satisfying, lightly sweet treat.
- Dessert — Serve with a dollop of whipped cream or lemon curd.
Make-Ahead & Storage Tips
- Make ahead: These muffins freeze beautifully! Make a batch, let them cool completely, then store in a freezer-safe container for up to 2 months.
- Room temperature: Store in an airtight container for 1–2 days.
- Freezer: Freeze cooled muffins and thaw at room temperature or microwave for a quick treat.
FAQs
Can I use coconut flour instead of almond flour?
No — coconut flour behaves very differently and isn’t a 1:1 swap. Stick with almond flour for best results.
Can I make these dairy-free?
Yes! They’re naturally dairy-free when made with almond milk.
Can I use a different sweetener?
Maple syrup or honey work best here. If using a granulated sweetener, you may need to adjust the liquid slightly.
Are these muffins low carb?
They’re lower in carbs than traditional muffins but not strictly keto, due to the tapioca starch and maple syrup.
Can I omit the poppy seeds?
Of course! They add a nice crunch but are completely optional.
Final Thoughts
These Almond Flour Lemon Poppy Seed Muffins are bright, zesty, and the perfect balance of sweet and tangy. I love making them year-round — they’re refreshing in summer and bring a little sunshine to cooler months.
Whether you’re serving them for breakfast, brunch, or as an anytime snack, they’re sure to please. And since they freeze well, you can always keep some on hand for those moments when you’re craving something cheerful and citrusy.
If you loved this recipe, be sure to check out my Lava Flow Popsicles, Lemon Rose Mocktail, or Fresh Pineapple Coleslaw for more bright, fresh ideas!
Happy baking!