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.
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.