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.
probably make cookies with it!
I’ve just bought my first package of Bob’s Flour. I haven’t used it yet but anxious to try it out!
Can’t wait to try these! They look so yummy!! 🙂
I don’t have any Almond Flour (yet!), but will have to try it!
If I won I would probably try these yummy muffins out, we are trying to stick to Paleo and with 4 kids, these “healthier” treats are what keep the kids motivated to stick to it. I love almond flour now as there are so many things you can use it for.
Okay, headed to Amazon to put some almond flour in my cart. Excited!
Enjoy 🙂
If I won I would use the Bob’s Red Mill Almond Flour to make the lemon poppy seed muffins.
I would definitely try your poppyseed muffin recipe with the almond flour!!
I am a big fan of this flour. I have made cookies, pies, flatbread. I would continue to do the same. Especially some chocolate chip cookies!!
I’d use the flour to make pizza.
Muffins of some sort would be idea. These look mighty tasty too.
Excited to try these yummy muffins!!
I would like to try using almond flour to make pancakes!
I use Bob’s Red Mill Almond flour for GF macaroni and cheese, Paleo pancakes, cookies, all kinds of things!
I would make these muffins or some macarons!
I would honestly be using Bob Reds Almond Mill Flour every day….. in my home, I have had to made quick changes to our diets to meet the needs of my special needs child. I have been looking for flour substitutes and I do know already the quality that is incorporated with Bob Reds. I am excited to try out this recipe and definitely hope I do win the giveaway. Thank you so very much for all that you do!
You have adorable muffin tins. Seriously- that’s unfair. 😉 I love this recipe and as soon as I can refinance the house so I can afford all these fancy non-wheat flours, I’ll make these. 😉
I would love to try this flour in a recipe for some power bars or some tea cookies
I’m going to try these muffins and an almond flour/flax seed biscuit recipe
I have never used almond flour before but have several blog recipes that call for it. I love the look of your muffins – that may be my introduction recipe.
Can’t wait to try the almond flour lemon poppy seed muffins.