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.
Cookies!
Delicious!!
Definitely going to start with this recipe! Yum!
It’s a winner ;).
I’ll be using it for chicken coating and these muffins.
Love the idea of coating chicken!
chocolate chip cookies!
Perfect!
I love making paleo muffins of any kind with almond flour. Yummm
Yummo!
I have a recipe that I’ve been wanting to try but have never gotten any almond meal for.
Best of luck 🙂
These look wonderful!!!! I LOVE lemon!!!!! 🙂
Thank you! 🙂
How I plan to use this flour: I’m totally making these lemon poppy seed muffins!
Perfection 🙂
I’ll make gluten-free chocolate chip cookies.
Delicious!!
these look delish!! Excited to try the recipe!
Thank you. Enjoy :).
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!!
Nancy, I keep seeing those recipes too! I should try one soon.
I LOVE grain free pumpkin muffins!!
Delicious! Do you have a favorite recipe?
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 🙂
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!
I will certainly try this recipe, but I also have a banana waffle recipe I love that uses almond flour!
I plan to make lots of muffins and cookies with it!
Yummy!
I would like to make a cake with almond flour, thanks!
I’ll be making these muffins!! They look delicious!
Enjoy 🙂
I plan to bake muffins or bread.
Perfect!
I would love to use Bob’s Red mill almond flour in my cranberry bread that my family craves.
Yum! Cranberry bread is a favorite in our house too.
I make a bunch of banana bread!
Perfect!