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 something about the zesty, delicate crunch of poppy seeds nestled in tender, moist muffins that just feels like sunshine in every bite. That’s exactly why I’m excited to share my Lemon Poppy Seed Almond Flour Muffins Recipe with you—it’s the kind of perfect balance you want to start your day with or snack on anytime.

Two light golden poppy seed muffins are stacked on a round white marble slab, with the top muffin having a bite taken out showing a soft, moist inside dotted with black poppy seeds. The muffins have a slightly rough texture on top with tiny sugar crystals, and pleated paper liners around their base. Around them on a white marbled surface are scattered fresh blueberries, raspberries, and sliced strawberries, with a glass bottle of milk and a lemon wedge blurred in the soft white background. 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

This Lemon Poppy Seed Almond Flour Muffins Recipe quickly became a staple in my kitchen because it combines health-conscious ingredients with fantastic flavor. It’s a recipe I trust to deliver moist, fluffy muffins every single time, and I know you’ll appreciate how simple it is to make.

Bright, Natural Flavor: The fresh lemon zest and juice make these muffins vibrant without any artificial notes.
Gluten-Free & Paleo-Friendly: Made with almond flour and tapioca starch, they're perfect for special diets without sacrificing taste.
Moist & Tender Texture: Thanks to eggs and avocado oil, the muffins stay soft and delicious, avoiding dryness common in gluten-free baking.
Simple & Quick to Make: From start to finish, you’ll have a batch of muffins ready in about 25 minutes — ideal for busy mornings or last-minute snacks.

A single muffin stands in the center on a round, white marble slab with a lightly cracked top sprinkled with coarse sugar crystals and tiny dark poppy seeds, showing a golden-brown color. The muffin’s paper liner is a light beige with small specks matching the poppy seeds inside. Behind and to the sides of the main muffin, there are blurred images of similar muffins, adding depth, as well as some red strawberries and a single blueberry on the white marbled surface, creating a fresh and colorful background. 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 key role, and knowing a bit about why really helps you nail the texture and flavor. Plus, I like to offer some shopping tips to make your baking smooth and successful.

Flat lay of fresh whole lemons with bright yellow zest, a small white bowl of lemon juice, a small white bowl of unsweetened almond milk, a small white bowl of pure maple syrup, a small white bowl of golden avocado oil, three whole uncracked brown eggs, a small white bowl of clear vanilla extract, a small white bowl of lemon extract, a simple white ceramic bowl heaped with finely ground blanched almond flour, a small white bowl of white tapioca starch, a small white bowl of white baking powder, a small white bowl of light beige baking soda, a small white bowl of fine sea 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: The heart of the flavor, freshly grated zest and juiced lemons bring a bright, natural citrus pop you won’t get from extracts alone.
Milk (I use unsweetened almond milk): Adds moisture without overpowering the almond flavor, and keeps it dairy-free.
Pure maple syrup or honey: Natural sweeteners that add sweetness and a slight depth of flavor—avoid refined sugars here.
Avocado oil: A mild-flavored oil that keeps the muffins moist without making them greasy.
Eggs: They bind everything together and provide structure while ensuring fluffiness.
Vanilla extract and lemon extract (optional): Vanilla warms up the flavors while the lemon extract (or lemon oil) intensifies the citrus notes.
Blanched almond flour: The base of these muffins—finely ground for tenderness and a subtle nuttiness.
Tapioca starch or arrowroot: Helps lighten the texture and improve crumb by absorbing moisture gently.
Baking powder and baking soda: The leavening agents that give lift and lightness.
Salt: Just a pinch to balance and enhance all the flavors.
Poppy seeds: These little seeds provide a delightful crunch and classic poppy seed flavor that complements the lemon perfectly.

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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 reasons I love this Lemon Poppy Seed Almond Flour Muffins Recipe is how flexible it is. Whether you want to experiment with different nuts, sweeteners, or add-ins, it’s easy to personalize without losing that bright, tender charm.

Variation: I sometimes swap the lemon extract for orange zest and a touch of orange juice for a citrus twist—I find it’s just as refreshing and keeps things fun.
Dietary modifications: Using coconut milk or oat milk instead of almond milk works well if you have nut allergies, just watch for the taste difference.
Add-ins: A handful of fresh blueberries or chopped almonds stirred in makes a lovely surprise in each muffin.
Sweetness adjustment: If you prefer less sweet, cut back the syrup slightly, but remember it helps keep the muffins moist.

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

Step 1: Prep Your Oven and Muffin Pan

I always start by preheating my oven to 350°F (175°C). While it heats, I grease my muffin pan with a little avocado oil or line with parchment paper liners to make clean-up easier. Getting this done upfront helps the whole process flow smoothly.

Step 2: Mix the Wet Ingredients

In a large bowl, I combine the fresh lemon zest and juice, almond milk, maple syrup, avocado oil, eggs, vanilla extract, and the optional lemon extract or oil. Whisk everything until it’s silky smooth. This step helps meld the bright citrus with the rich, creamy base — which really shines through in the final muffins.

Step 3: Add the Dry Ingredients

Add in the almond flour, tapioca starch, baking powder, baking soda, salt, and poppy seeds. Stir gently until just combined — don’t overmix or the muffins can get dense. I’ve found this warning makes a big difference when baking with almond flour.

Step 4: Fill the Muffin Cups and Bake

Scoop the batter into your prepared pan — I like using an ice cream scoop to get even portions. You can make 10 bigger muffins or 12 smaller ones, depending on your craving. Optional: sprinkle the tops with turbinado sugar for a little crunch and sparkle. Pop them in the oven for 15–18 minutes or until golden brown and a toothpick comes out mostly clean with just a few crumbs clinging.

Step 5: Cool and Enjoy

Immediately after baking, I let the muffins cool in the pan for just one minute—that helps them set without sticking. Then transfer them to a wire rack so they cool evenly. These muffins are amazing warm but also taste just right at room temperature or even toasted.

Top Tip

From my many times baking this Lemon Poppy Seed Almond Flour Muffins Recipe, I picked up a few tips that really help keep these muffins consistently perfect.

Fresh is Best: Always use freshly grated lemon zest and fresh lemon juice for the brightest flavor—bottled juice just can’t compare.
Don’t Overmix: Stir dry ingredients into wet just until incorporated to keep muffins light and fluffy, rather than dense and tough.
Proper Measuring: Spoon almond flour into your measuring cup rather than scooping directly to prevent compacted flour which can make muffins heavy.
Baking Check: Since ovens vary, start checking muffins at around 15 minutes to avoid overbaking and drying out your batch.

How to Serve Lemon Poppy Seed Almond Flour Muffins Recipe

lemon poppy seed muffins - Serving Suggestion

Garnishes

I like to keep the garnish simple—sometimes just a light sprinkle of turbinado sugar before baking adds a nice sparkle and gentle crunch. For a fresh touch when serving, a light spread of softened butter or a dollop of Greek yogurt pairs beautifully.

Side Dishes

These muffins are lovely alongside a fresh fruit salad or a hot cup of herbal tea or coffee. For brunch, I often serve them with scrambled eggs or a colorful green smoothie to round out the meal.

Creative Ways to Present

For a special occasion, I’ve arranged these muffins on a pretty tiered tray with edible flowers and fresh lemon slices. Tying a small ribbon around each muffin liner adds a charming touch if you’re gifting them or serving at a brunch party.

Make Ahead and Storage

Storing Leftovers

I keep leftover muffins in an airtight container on the counter for 1-2 days. They stay moist, but don’t wait too long—almond flour baked goods are best enjoyed fresh.

Freezing

Freezing works great for this recipe! I wrap each muffin tightly in plastic wrap, then place them in a freezer-safe bag. They keep well for up to 2 months, so you can always have a quick breakfast or snack on hand.

Reheating

To reheat, I take muffins straight from the freezer and pop them in a toaster oven or regular oven at 325°F for about 8-10 minutes. This revives the muffin’s fresh-baked texture without drying them out.

Frequently Asked Questions:

Can I substitute almond flour with other flours?

Almond flour has a unique texture and moisture that’s key to this recipe. You can try coconut flour but you will need to adjust the liquids significantly, as coconut flour absorbs much more moisture. Other flours like all-purpose or gluten-free blends will change the texture and may not yield the same soft, tender muffin.

What if I don’t have lemon extract or lemon oil?

No worries — the fresh lemon zest and juice provide plenty of citrus flavor. The lemon extract or oil is just an extra boost for those who want a more intense lemony punch. You can easily skip it without compromising the muffins.

Can these muffins be made vegan?

I haven’t tested a fully vegan version, but since eggs provide structure and moisture, you’d need a good egg substitute like flax eggs or chia eggs along with some binding agents. Keep in mind texture and rise might be affected, so some experimentation may be needed.

Why do the muffins sometimes come out dense?

Dense muffins often happen if you overmix the batter or pack the almond flour when measuring. Stir just until combined, and spoon almond flour lightly into your measuring cup. Also, make sure your leavening agents (baking powder/soda) are fresh because old ones won’t give the needed lift.

Final Thoughts

I’ve made countless batches of these Lemon Poppy Seed Almond Flour Muffins over the years, and they never fail to brighten my mornings or satisfy mid-afternoon cravings. I’m excited for you to try this recipe and make it your own—whether you keep it classic or add your spin, these muffins are a little slice of sunshine that you deserve.