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, I 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. 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 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.
Almond Flour Lemon Poppy Seed Muffins
Ingredients
- 2 cups almond meal/flour
- 1/2 cup coconut flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 cup butter softened
- 2/3 cup honey
- 1/2 cup sour cream or greek yogurt
- 3 eggs beaten
- 1 lemon juiced
- 1 tsp pure vanilla extract
- 1/8 cup orange zest from one small-medium orange
- 1 TB poppy seeds
Instructions
- Preheat oven to 350F.
- In a large bowl, whisk together the almond meal/flour, coconut flour, baking soda, baking powder, and salt. Set aside.
- 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.
- Add the beaten eggs, lemon juice, and vanilla extract. Stir to combine. Finally, fold in the poppy seeds and orange zest.
- Pour the wet ingredients into the dry ingredients, stirring together.
- Scoop into muffin cups and bake for 25-30 minutes.
Almond cookies
Delicious, I love almond cookies!
These muffins look fabulous!!! I absolutely will make them when I get almond flour!!
Thank you :). Enjoy!!
I would love to try this recipe actually with the flour! The lemon poppy seed muffins. 🙂
Perfect! Best of luck 🙂
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.” 🙂
What a wonderful Mother’s Day treat :).
I love muffins too and plan on making a lot of muffins 🙂
I’m going to bake a cake!!
These look soooo yummy!
I would use it for everything 🙂 My favorite is making chicken nuggets!
I want to make macarons
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
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.
would love to try this recipe! thanks!
We use almond flour to make paleo baked goodies, i would love to try this recipe… looks and sounds so yummy. 😀
I would like to try this in place of my regular white flour. Apple cinnamon muffins are on the list!
Perfect!
I work with children and adults who have developmental disabilities and I would make muffins, breads, cupcakes and cakes for the them.
What a wonderful blessing, Heather! Best of luck 🙂
Yummy! We love almond flour for grain-free baking. I am so excited about your giveaway! Will definitely be sharing it, sweet friend! xo
Thank you so much, Kelly :).
I would like to make muffins, cakes, and biscuits!
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!
I have cake recipe that uses almond flour and my family loves it. I’ll make that…and (of course!) these lovely little muffins!
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!!
Lol, I’m a bit lazy with my eggs too…I like quick and simple ;). Thank you so much for sharing.
I plan to use Bob’s Red Mill Almond Flour to make Almond Cookies and that wonderful recipe above!!
Trish from keepthebeet stopping by to day I am excited to try this recipe this weekend! Thanks!!
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!