Indulge in the delightful flavors of our Almond Flour Lemon Poppy Seed Muffins, a perfect treat that will brighten your mornings and impress your guests! These muffins are not only gluten-free but also packed with a zesty lemon punch and a satisfying crunch from the poppy seeds. With just 30 minutes from prep to plate, you'll discover how easy it is to whip up a batch of these deliciously moist muffins that are sure to become your new favorite. Ready to elevate your baking game? Let's dive into this irresistible recipe that will have everyone asking for seconds!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 2 cups almond flour
- 1/4 cup honey or maple syrup
- 3 large eggs
- 1/4 cup coconut oil, melted
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons poppy seeds
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease with coconut oil.
- In a large mixing bowl, whisk together the almond flour, baking soda, and salt until well combined and free of any lumps.
- In a separate medium bowl, combine the wet ingredients: eggs, melted coconut oil, honey (or maple syrup), lemon juice, and lemon zest. Whisk thoroughly until the mixture is smooth and fully incorporated.
- Pour the wet ingredients into the dry ingredients and mix gently with a spatula until just combined. Be careful not to overmix, as this can make the muffins dense.
- Fold in the poppy seeds, distributing them evenly throughout the batter.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, serve and enjoy your almond flour lemon poppy seed muffins. Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Tips
- Measure Accurately: Ensure you measure your almond flour correctly by spooning it into the measuring cup and leveling it off with a knife. This helps avoid dense muffins.
- Room Temperature Ingredients: For the best texture, let your eggs and coconut oil come to room temperature before mixing. This allows for better emulsification.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to tough muffins.
- Customize Your Sweetness: Adjust the sweetness to your liking by varying the amount of honey or maple syrup. If you prefer a more tart muffin, reduce the sweetener slightly.
- Zest It Up: For an extra burst of lemon flavor, consider adding more lemon zest than the recipe calls for. It enhances the freshness of the muffins.
- Check for Doneness: Keep an eye on your muffins while baking. Ovens can vary, so start checking at the 18-minute mark to avoid overbaking.
- Cool Properly: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack. This helps them set and prevents them from becoming soggy.
- Storage Tips: To keep your muffins fresh, store them in an airtight container. They can be enjoyed at room temperature for up to 3 days or refrigerated for up to a week.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 9g
Protein: 7g
Fat: 19g
Saturated Fat: 6g
Cholesterol: 55mg
