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 will probably make blueberry muffins because anything blueberry is delicious!
Need the almond meal to make these muffins.
These muffins look awesome! I’m excited to try new flours!
This would be great for baking breads, cakes and muffins.
I would make cookies and definitely these muffins too!
I think I’ll make my corn muffins with it.
they look super delicious. Making them tomorrow!
Enjoy!! 🙂
I’d like to try out some pancakes with this.
OMG, these muffins look delicious! i will try to find these ingredients soon so I can bake these! Yum!
So many things I would use this for! Muffins, cookies, breading, and more! Would love to get some almond flour 🙂
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.
Perfect, what a great grandmother!
I’ll make cookies and banana bread.
I’d like to make these muffins and tortillas. 🙂
Ooo, Tortillas sound wonderful!
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)
Enjoy the cookies 🙂
I would use it for cakes, and muffins and any other recipes I can find. I am diabetic and I am told this is better to use that flour. So i really want to try this out
I would make this delicious almond flour and orange cake. It’s so good. 🙂
doing an almond and raisin bread
I would like to try this muffin recipe. The way you describe the flavor is enticing!
Almond flour is becoming my favorite things for making treats at our house.
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!