Almond Flour Lemon Poppy Seed Muffins

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Some things in life are just meant to be savored:

The perfect open-toed sandals and the warmth of spring.

Pastured butter and freshly-baked muffins.

Childhood and sweet, seasonal memories.

Tart, juicy lemons and delicate poppy seeds.

Growing up, IΒ fondly remember early mornings with my mom. She possessed a special touch for making even the most hurried mornings extra memorable. From chalkboard coffee mugs with an “I love you” message to carefully preparing my favorite cheesy eggs. She always knew how to add that special “mom touch”.

Every breakfast was special, but springtime meant an extra special morning treat, lemon poppy seed muffins. Yes, they were store-bought, but the miniature muffins with cake-like texture made spring breakfast extra delicious.


With the first spotting of spring– the breezy warm weather, clear blue skies, and flowers blooming; my mind (and taste-buds) always drift back to those early morning lemon poppy seed muffins. Such sweet memories are meant to be recreated and savored, so who am I to resist? Creating the perfect lemon poppy seed muffin, that mimics my sweet and tangy memories, has been no easy task. Until last weekend…

A few weeks ago, my friends at Bob’s Red Mill sent me a couple bags of almond meal/flour. Our family isn’t gluten-free, but almond flour has quickly become one of my favorite flours for baking, producing wonderfully moist results.Β  With fresh bags of almond flour and a springtime breakfast memory calling, I spent last weekend baking.


Light-textured almond meal/flour was whisked together with coconut flour; along with a touch of baking soda and baking powder.


Butter, fresh eggs, golden honey, and sour cream were harmoniously creamed. A splash of homemade vanilla extract was added, complemented by the sweet zest of an orange.

lemon-poppy-seed-muffins-almond-flour-gluten-freeLemon juice flowed, and poppy seeds were sprinkled.


The result was glorious, bringing back childhood memories with each bite (and trust me, there were many). The light texture of Bob’s Red Mill Almond Meal/Flour combined with creamy, rich ingredients, produced the perfect lemon poppy seed muffins. Gluten-free, cake-like muffins that are delicate and bold, sweet and tangy. The almond flour not only provides the perfect light texture, but also boosts the nutritional benefits with: protein, vitamin E, and healthy fat.


Today, I’m sharing this delicious and nourishing recipe. A spring-inspired muffin sure to please everyone in the family.Β 

5 from 24 votes

Almond Flour Lemon Poppy Seed Muffins

The light texture of Bob’s Red Mill Almond Meal/Flour combined with creamy, rich ingredients, produced the perfect lemon poppy seed muffins. Gluten-free, cake-like muffins that are delicate and bold, sweet and tangy. The almond flour not only provides the perfect light texture, but also boosts the nutritional benefits with: protein, vitamin E, and healthy fat.

Course Breakfast
Cuisine American
Keyword Muffins
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 18
Calories 4353 kcal
Author Kristin Marr



  1. Preheat oven to 350F.
  2. In a large bowl, whisk together the almond meal/flour, coconut flour, baking soda, baking powder, and salt. Set aside.
  3. In a separate bowl (I use a stand-mixer bowl), add the butter and honey. Using a mixer (if using a stand mixer, use the paddle attachment) or lots of muscle and a wood spoon, cream together the butter and honey. Add the sour cream and continue to beat until combined and smooth.
  4. Add the beaten eggs, lemon juice, and vanilla extract. Stir to combine. Finally, fold in the poppy seeds and orange zest.
  5. Pour the wet ingredients into the dry ingredients, stirring together.
  6. Scoop into muffin cups and bake for 25-30 minutes.

Recipe makes 15-18 muffins.

The giveaway contest runs from April 23rd, 2014 (10am EST) to April 30th, 2014 (11:59pm EST). The three winners will be announced within 48 hours of the giveaway ending, here on the blog.

Disclosure: This post is sponsored by Bob’s Red Mill. The opinions and photos expressed are completely my own.

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  1. says: dontwastethecrumbs

    5 stars
    Kristin, these muffins look delicious! I love that they have honey and you don’t have to separate the eggs (call me lazy, lol). I’m sharing with my reader today – I know they’ll love these too!!

    1. For some reason I’m not seeing the place to enter a comment. But I am able to reply. Sorry for adding the comment here. These look delicious! I love finding new ways to use almond flour, can’t wait to try making these. I love the addition of sour cream too, I’ve never thought of that before. Thanks for sharing!

  2. says: Rebecca F

    I don’t have many recipes that use this, but I will definitely look online for some… I would start with these muffins, they sound DELICIOUS!

  3. says: Heather B

    I work with children and adults who have developmental disabilities and I would make muffins, breads, cupcakes and cakes for the them.

  4. says: Diana Cote

    5 stars
    We use almond flour to make paleo baked goodies, i would love to try this recipe… looks and sounds so yummy. πŸ˜€

  5. says: Lauren S.

    5 stars
    I could make so many recipes with this! I am celiac, so almond flour is something I am very thankful for. I’d love to try pizza crust and crackers.

  6. says: bethelderton

    5 stars
    I love Lemon Poppy Seed and would love to try this recipe! I also have a recipe for an Orange and Dark Chocolate Cake that calls for almond flour.
    Mary Beth Elderton

  7. says: Cherie

    I plan on using it to make this recipe! And since my mother needs to eat gluten free, and lemon is her favorite flavor (equal only to chocolate lol), this will be her Mother’s Day “cake.” πŸ™‚

  8. Can I sub the coconut flour for regular A.P. flour? I have loads of almond meal lurking in my pantry (side effect of making your own almond milk) but don’t have the coconut flour on hand. I don’t need it to be gluten free, just looking for a great recipe to use up that meal πŸ™‚

    1. says: Kristin Marr

      Hey Katrina, The coconut flour helps to absorb the liquid in this recipe, allowing them to nicely rise and dome. I’ve made this recipe multiple times without the coconut flour. You can simply sub more almond flour for coconut flour. They’ll be a bit more moist, but perfectly delicious!

  9. says: Nancy A.

    5 stars
    I am new to using almond flour, but have been seeing all these recipes for muffins in a mug and they use almond flour. Would love to try it and your recipes, also!!

  10. says: Annoyed

    You know, not everyone who follows you does social media. I know you don’t care because it doesn’t promote anything, just so you know

    1. says: Kristin Marr

      Hi Annoyed, I’m sorry you’re annoyed. Leaving a blog comment is a giveaway entry, so you just entered :). None of the social media actions are “mandatory” for the entry. Best of luck :).

    1. says: Kristin Marr

      Hey Desiree, It’s a great flour to branch out with. Takes a bit of playing around, but once you get a feel for how it bakes/cooks, there are so many delicious possibilities!

  11. says: Tracy Spangler (@MzRueAnn)

    I would use the almond flour for muffin baking- specifically tangy lemon blueberry muffins! Thank you!

  12. says: Amber

    5 stars
    I’m doing low carb. I miss cereal more than anything and I found a recipe for a homemade, low carb cereal that calls for almond flour. I’d love to give it a go!

  13. says: Devon Hernandez

    These muffins look and sound glorious! I have been dying to make a dense flour less chocolate cake with almond meal. This would be perfect! Thanks for the giveaway!

  14. says: Roxana Saez

    These lemon poppy seed muffins look great so I’ll have to divide up the flour because I’m having a real craving for cookies of all sorts. I need the comfort of some cookies right about now. I’ve been so good about staying gluten free and low carb. I’ve earned my cookie :O)

  15. says: Brenda Turl

    I would use the almond flour to make these muffins as well as an orange cake recipe that I have. My granddaughter is gluten free so it’s nice to have recipes so I can make treats for her.

  16. says: Heather Pearson

    5 stars
    So many things I would use this for! Muffins, cookies, breading, and more! Would love to get some almond flour πŸ™‚

  17. says: Karen

    I bake with almond and coconut flour exclusively (and arrowroot). I’ve been wanting a good lemon poppy seed muffin recipe so I’m excited to try this. I also would use it to make my chicken nuggets. And I’ve been wanting to try Elana’s chocolate cake as muffins with a few tweaks…… Less sweetener mostly. Thanks for the recipe(s). Love the blog.

  18. says: Malka Essock

    these sound delicious! as i was going down the recipe i was thinking, coconut flour would be good in these, and then i got to add coconut flour!! i like to tuck a little almond flour in almost anything i bake!

    1. says: Kristin Marr

      lol, I’m so glad I added coconut flour ;). I find the coconut flour really helps absorb the liquid while still maintain the moist texture of the almond flour. Enjoy πŸ™‚

  19. says: Debbie

    Hi Kristen….love your site and have been using Bobs GF products for a that last year. I cook alot with almond and coconut flour. Love this recipe but do you think that I could substitute coconut oil for the butter? Or a last 1/2 and 1/2. What do you think?

    1. says: Kristin Marr

      Hi Debbie, Thank you so much, glad to have you here :). I’m not sure about the coconut oil. I’m afraid it would effect the texture too much, but it’s worth a try! Make sure it’s not melted.

      1. says: Debbie F.

        Thanks for getting back to me Kristin. I would have melted it first…thanks for that heads up! I think that you may be right about the texture. May try 1/2 & 1/2 and see what happens. If I do, I will let you know how they turned out.
        Thanks so much for sharing all your terrific recipes, you are an inspiration to me to try and experiment with this new, dietary journey I am now on for the rest of my life!

  20. says: Katy M.

    Would love to try the almond flour. I have several GF recipes that call for it and it’s a pain in the butt to grind my own! This would make like so much easier!

  21. says: lucidmoonstudio

    I bake with almond flour very frequently and I would like to try your lemon poppy seed muffins for sure!

  22. says: Carla

    We periodically go gluten-free especially when my son is having unusual symptoms. We put him on an elimination diet to see if we can pinpoint what is making him sick. During these times we use a lot of almond flour.

  23. says: Ginny

    Just beginning down the road to gluten free or at least greatly less in my baking! Would love to try this almond flour. Next time I’m in Portland I am planning on visiting Bob’s!!! πŸ™‚

  24. My husband and kids (and of course myself) LOVE all of your recipes Kristen so I can’t wait to try these muffins out! And the best part is that I have everything I need right here! Now all I need to do is whip up some sort of lemon poppy seed smoothie to go along with it. Muffins and smoothies have become a Sunday morning tradition! Thank you!!!

  25. says: Cathy

    I have a dangerously good paleo chocolate chip cookie recipe that is made with 2-1/2 cups of almond flour…I would be thrilled to win πŸ™‚ Thanks!

  26. says: Ellen Renee

    I have never used almond flour before but have several blog recipes that call for it. I love the look of your muffins – that may be my introduction recipe.

  27. says: Melanie Hawk

    I would honestly be using Bob Reds Almond Mill Flour every day….. in my home, I have had to made quick changes to our diets to meet the needs of my special needs child. I have been looking for flour substitutes and I do know already the quality that is incorporated with Bob Reds. I am excited to try out this recipe and definitely hope I do win the giveaway. Thank you so very much for all that you do!

  28. says: Marcella Hammond

    I use Bob’s Red Mill Almond flour for GF macaroni and cheese, Paleo pancakes, cookies, all kinds of things!

  29. says: Kerry V

    I am a big fan of this flour. I have made cookies, pies, flatbread. I would continue to do the same. Especially some chocolate chip cookies!!

  30. says: Samantha

    If I won I would probably try these yummy muffins out, we are trying to stick to Paleo and with 4 kids, these “healthier” treats are what keep the kids motivated to stick to it. I love almond flour now as there are so many things you can use it for.

  31. says: Danielle

    Can’t wait to try these! They look so yummy!! πŸ™‚
    I don’t have any Almond Flour (yet!), but will have to try it!

  32. says: Marilyn Kaplan

    LOVE Bob’s Red Mill products! I’m suddenly on a limited budget but the almond flour is my new want. I would love to make some Danish cookies with it. You know, those light layered cookies that are wonderfully buttery? I had some once (in the early 80’s) from a trip to Carmel by the Sea back when life wasn’t so restricted monetarily. It’s the only time I ever tasted such a wonderful cookie! It’s on my bucket list to find the perfect recipe for them. I went back in the early 90’s and the bakery was no longer there….

  33. says: Katrina Nellenbach

    I would love to make this recipe! It sounds delicious! Bob’s Red Mill products are great and I have used many of them including the Almond Flour for baking.

  34. says: Ana

    Hi =)

    I’m so tempted to do this recipe, but I cannot find almond flour where I live. Can I substitute it with normal flour?


    1. says: Kristin Marr

      Hi Ana, The almond and coconut flour in this recipe act differently than the average gluten flour. I think you could play around with white or white wheat flour and adjust the liquids as needed. If you’re using “regular” flour I’d also leave out the coconut flour as it isn’t needed for absorbing moisture.

  35. says: Ana

    Hi =)

    I’m so tempted to do this recipe, but I cannot find almond flour where I live. Can I substitute it with normal flour?

    Thanks πŸ™‚

  36. says: Jill S.

    5 stars
    These are so good! Thank you for this recipe. I swapped out the poppy seeds for 3/4C fresh blueberries. It’s my new favorite recipe!

  37. says: Jenny

    5 stars
    I just made these and I cannot stop eating them. I know it’s the copious amount of butter in them combined with fresh lemon juice and sour cream. Ridiculous. I used lemon zest from 2 lemons instead of orange zest and left the poppy seeds out because I didn’t have any on hand. They crumble quite a bit for me but that just means I have to get it in my mouth faster, and I am 100% ok with that. Will make again and again.

  38. says: A :)

    Hi. Is there anything else I can use/substitute instead of the coconut flour. I am not supposed to have any coconut products. πŸ™‚

  39. says: Leah

    I made mine with greek yogurt, and instead of squeezing a lemon I just used 2tbsp of lemon extract. Also. mine only needed to bake for about 15ish minutes and they were nicely golden brown and done. I haven’t taste them yet, still cooling but so far the smell amazing

  40. says: Rebecca

    I added lemon zest instead and accidentally put 1 1/2 tsp of baking soda.They ended up coming out concave in the middle. Could that be why or did I not put enough batter in the cups.

    1. says: Chardea Singer

      Hi Rebecca,

      Yes, Baking soda and powder will react in different ways, baking soda needs an acid to make it work. The sourcream would help this but baking powder is best here. The zest shouldn’t matter.

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