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 have a dangerously good paleo chocolate chip cookie recipe that is made with 2-1/2 cups of almond flour…I would be thrilled to win 🙂 Thanks!
I would try your Lemon Poppy Seed muffins recipe! They look yummy!!
First off I think I would try this splendid recipe above 🙂
My husband and kids (and of course myself) LOVE all of your recipes Kristen so I can’t wait to try these muffins out! And the best part is that I have everything I need right here! Now all I need to do is whip up some sort of lemon poppy seed smoothie to go along with it. Muffins and smoothies have become a Sunday morning tradition! Thank you!!!
Thank you so much, Meagan. 🙂
These look amazing!!
I love to make grain free cookies!
These muffins sound amazing. I can’t wait to try them.
There are so many recipes that I have saved that use Almond Flour. I can’t wait to try it!
I’m making these as soon as I get poppy seeds! They look amazing and perfect for a GF sweet treat. Thanks for sharing 🙂
Thank you, Enjoy :).
I found just in time for Saturday morning!
Enjoy :). The perfect Saturday treat!
These look great, I will have to try these. Thanks for posting this.
I use almond flour all the time since we are gluten free here. Love their products. I can’t wait to make the recipe.
PS I love your muffin tin…where do you get it.
Looks like a tasty recipe!
These look so good and we love almond flour!
This Lemon Poppy Seed Muffin recipe looks yummy. Would love to try it with Bob’s Red Mill almond flour.
Just beginning down the road to gluten free or at least greatly less in my baking! Would love to try this almond flour. Next time I’m in Portland I am planning on visiting Bob’s!!! 🙂
I would use the Almond Flour to make shortbread cookies dipped in dark chocolate!
I need to try this and am excited to use almond flour in all my baking instead of wheat!
The poppy seed lemon muffins look delectable and that is what I would bake.
We periodically go gluten-free especially when my son is having unusual symptoms. We put him on an elimination diet to see if we can pinpoint what is making him sick. During these times we use a lot of almond flour.