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.
Kristin, these are just beautiful! I love that they use almond flour. I’ve never experimented with it before so I’m definitely going to have to give them a try! Sharing!!
I would love to do some baking, would definitely try these muffins
I bake with almond flour very frequently and I would like to try your lemon poppy seed muffins for sure!
make a dessert for sure! not sure what yet though : )
muffins, quick bread, pancakes….i love almond flour but need to learn more recipes 🙂
I love to make almond flour pancakes.
I like that you didn’t use xanthan gum here, that’s a big plus for me!
Thank you, I agree 🙂
If I win I’m definitely making these muffins!!
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!
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?
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.
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!
I’d love to make macarons!
I love using almond flour when making pumpkin pancakes, keeps my gluten free family happy!
Looks like a yummy recipe!
lemon poppy seed muffins using this recipe…on the list!! yum
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!
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 🙂
I love to try a new dessert.
Well, these muffins look like the perfect place to start!
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.
Thank you, Karen. Chicken nuggets in almond flour sound yummy. I’ve been wanting to try Elana’s chocolate cake too, looks so yummy!
I am super excited about this giveaway!! I am in serious need of some almond flour for a slew of recipes I’m dying to try. I can’t wait to try this muffin recipe. The Stud Muffin LOVES lemon poppy seed anything!! 🙂
Can’t wait to try these muffins, they look so yummy!