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 milk (unsweetened almond milk recommended); 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 something about the bright zing of fresh lemon combined with the subtle crunch of poppy seeds that just feels like sunshine in every bite. This Lemon Poppy Seed Almond Flour Muffins Recipe is my go-to when I want a treat that’s both light and packed with flavor—plus, it’s gluten-free and paleo-friendly, so everyone can enjoy!

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’ve made countless lemon poppy seed muffins over the years, but this almond flour version has a special place in my heart. It’s perfectly tender, bursting with citrusy freshness, and just the right balance of sweet and nutty. You’re going to love how effortlessly these come together and how satisfying they are to eat.

Gluten-Free & Paleo-Friendly: Made with almond flour and natural sweeteners, so they fit a variety of dietary needs without sacrificing flavor.
Bright Lemon Flavor: Fresh lemon zest and juice make these muffins burst with brightness in every bite.
Light but Satisfying Texture: Thanks to tapioca starch and almond flour, these muffins stay moist and fluffy, not dense or dry.
Simple Ingredients & Quick to Make: You probably have most of what you need on hand, and these muffins come together in under 30 minutes.

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

All the ingredients in this Lemon Poppy Seed Almond Flour Muffins Recipe come together for a delicious, textured, and flavorful muffin. Here’s what makes each one special and some tips to keep in mind when shopping or prepping.

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 lemon juice: Essential for that bright citrus punch; always opt for organic lemons if possible to avoid wax coatings on the zest.
Milk (unsweetened almond milk): I prefer almond milk here for a subtle nuttiness, but any milk works if you're not dairy-free.
Pure maple syrup or honey: Natural sweeteners blend beautifully into these muffins, providing gentle sweetness without overpowering the lemon.
Avocado oil: Keeps things moist with a neutral flavor that doesn't compete with the lemon.
Eggs: They provide structure and help bind everything perfectly.
Vanilla extract: Adds warmth and rounds out the overall flavor.
Lemon extract or lemon oil: Optional but a lovely enhancer to intensify the lemon essence.
Blanched almond flour: The heart of the recipe, providing that tender crumb; make sure it’s finely ground for best results.
Tapioca starch or arrowroot: Adds just enough lightness and bounce to keep these muffins from feeling heavy.
Baking powder & baking soda: Essential leaveners to get a nice lift and crumb.
Salt: Balances the sweetness and brightens the flavors.
Poppy seeds: The delightful specks that add mild crunch and visual charm.

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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

One of the things I enjoy the most about this Lemon Poppy Seed Almond Flour Muffins Recipe is how easy it is to personalize. I often tweak a couple of ingredients or add extras to suit the mood or occasion—go ahead and experiment!

Variation: Sometimes I swap the avocado oil for melted coconut oil—gives a subtle coconut undertone I love on lazy weekend mornings.
Dietary Tweaks: Need it nut-free? Try sunflower seed flour instead of almond flour but note the texture changes slightly.
Flavor Boost: Add a teaspoon of finely grated ginger or a pinch of cardamom for a spicy twist that complements lemon amazingly.
Crunch Factor: Toss in some chopped almonds or walnuts on top before baking for extra texture.

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

Step 1: Prepping Your Space

I start by preheating the oven to 350 degrees F. While that warms up, I grease my muffin tin or line it with parchment liners—both work great, but liners make cleanup a breeze. Having this ready lets you move smoothly once the batter is mixed.

Step 2: Mix the Wet Ingredients

Grab a large bowl and combine the fresh lemon zest, lemon juice, almond milk, maple syrup, avocado oil, eggs, vanilla extract, and lemon extract (if using). Whisk everything together until the mixture becomes smooth and a little frothy—this ensures the sweeteners dissolve nicely and the lemon flavor spreads evenly.

Step 3: Add the Dry Ingredients

Now, sprinkle in the blanched almond flour, tapioca starch, baking powder, baking soda, salt, and of course, the poppy seeds. I like to gently fold everything together with a spatula, just until combined—you don’t want to overmix or the muffins might turn out dense.

Step 4: Baking Time

Using a spoon or scoop, fill your muffin cups with batter—this is enough for about 10 larger muffins or 12 smaller ones depending on your mold. If you’re feeling extra fancy, sprinkle a little turbinado sugar on top for a sparkling crunch after baking. Bake for 15 to 18 minutes, keeping an eye on them—the muffins should turn slightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.

Step 5: Cooling & Serving

Let the muffins cool for about a minute in the tin before transferring to a wire rack—that prevents them from getting soggy on the bottom. Then, enjoy while still slightly warm or at room temperature for their best texture.

Top Tip

From my experience, these simple tips make a world of difference in your Lemon Poppy Seed Almond Flour Muffins Recipe. They help avoid common baking pitfalls and keep the muffins tasting as fresh as possible.

Don’t overmix the batter: Stir just until the dry ingredients disappear to keep muffins light and fluffy, not tough.
Use fresh lemon zest and juice: Dried lemon powder just won’t deliver the same vibrant, fresh flavor that makes these muffins pop.
Check for doneness early: Start testing at 15 minutes because ovens vary—you want a toothpick with a few moist crumbs, not wet batter.
Cool in the pan briefly: It helps muffins hold together but don’t leave too long or moisture makes the bottom soggy.

How to Serve Lemon Poppy Seed Almond Flour Muffins Recipe

lemon poppy seed muffins - Serving Suggestion

Garnishes

I love a little extra sparkle on top—sometimes just a dusting of powdered sugar or those turbinado sugar crystals instead of plain sugar. Fresh mint leaves also add a pretty, fragrant touch if you’re serving these for brunch or guests.

Side Dishes

These muffins pair beautifully with a hot cup of coffee or herbal tea for breakfast. I also enjoy serving them alongside fresh fruit salad or creamy yogurt for a light afternoon snack.

Creative Ways to Present

For a special occasion, I arrange the muffins on a tiered stand with lemon slices and edible flowers for a charming look. Another idea is to drizzle a light lemon glaze over the tops—just powdered sugar mixed with a little lemon juice—to add a glossy finish and extra tang.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container at room temperature for up to two days—after that, they start to dry out. If you plan to eat them within a day or so, no fridge needed, which is super convenient.

Freezing

These muffins freeze really well. Once completely cooled, I wrap each muffin tightly in plastic wrap and store them in a freezer-safe bag. They keep their flavor and texture for up to two months, which is great for busy weeks when you want a quick, wholesome snack.

Reheating

To bring frozen muffins back to life, I let them thaw at room temperature for 10-15 minutes, then warm them gently in the microwave for 20 seconds or pop them in a 350°F oven for 5-7 minutes. This refreshes that soft, tender crumb just like fresh-baked!

Frequently Asked Questions:

Can I substitute almond flour with other flours in this recipe?

You can try substituting almond flour with other nut flours like hazelnut or pecan but expect texture variations. If swapping to grain flours, keep in mind this may change the moisture and may no longer be gluten-free or paleo.

What can I use if I don’t have tapioca starch?

Arrowroot starch is an excellent 1:1 substitute for tapioca starch in this recipe and will keep the muffins light and fluffy.

Can I make this Lemon Poppy Seed Almond Flour Muffins Recipe vegan?

This recipe relies on eggs for structure, so making it fully vegan is tricky. However, using flax or chia eggs may work but could alter texture quite a bit—expect denser muffins.

How long do these muffins stay fresh?

Stored in an airtight container at room temperature, these muffins stay fresh for 1 to 2 days. Refrigeration can extend their life but may dry them out faster—freezing is your best bet for longer storage.

Final Thoughts

This Lemon Poppy Seed Almond Flour Muffins Recipe has become one of my absolute favorites to bake whenever I need a quick, delicious pick-me-up. The zingy lemon and nutty almond flavor keep me coming back for more, and it’s such a joy to share with friends who appreciate wholesome treats. Trust me, once you try these, you’ll want to keep them on rotation in your kitchen too!