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.
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!
I’d like to make a recipe I have for flourless chocolate cake
These muffins as well as a couple of recipes that I’ve pinned
Yum!! I love Poppy Seed Lemon Muffins. I’m trying this recipe.
Enjoy, Bobbie!
almond flour is my basic flour for baked goods.
These are perfect for my MIL! I will use the flour to bake muffins for her and my family.
I enjoy making Almond cakes and other goodies.
I love making chocolate chip cookies with coconut oil and maple syrup (Elana’s Pantry has the best recipes!).
Trying this this weekend for a bachelorette brunch 🙂
Sandy, These are perfect for a bachelorette lunch! Enjoy and have fun!
I have a few bread recipes I would love to try
YUM! I would def make those DELISH looking Lemon Poppy Seed Muffins!!! 🙂
I would use the almond flour for muffin baking- specifically tangy lemon blueberry muffins! Thank you!
Delicious! Tangy blueberry muffins are the best.
I would be making these muffins!
These look great! I will deff try them!
Can’t wait to get baking these lemon muffins!
I’ve made some good biscuits with it, but I’d like to try muffins (berry season is almost here!).
I love almond flour and definitely be trying these muffins.
I have . yet to use almond flour. I need to start branching out.
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!
I think I’d first try some blueberry muffins!
Yum!!
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
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 :).