These Lemon Poppy Seed Muffins are tender, moist and full of sweet citrus flavor. Drizzle them with a coconut glaze for a fun and tasty brunch treat or afternoon snack. They’re fast, easy, grain free, dairy free, paleo, and family approved!
If there’s one thing I’m always up for baking, it’s muffins, hands down.
Cookies are a close second, but since cookies seem to always fall into the category of “dessert”, muffins somehow feel more practical and productive, being that most people associate them with breakfast, and “breakfast” is the most “important” meal of the day.
Which means that baking paleo muffins means you’re doing a whole lot of good and nothing else – go with me on this – because we are about to bake some paleo muffins, after all.
Lemon poppy seed muffins are like Spring screaming right in my face, in a good way, of course. They’re light, fluffy, and just moist enough, plus, they’re bursting with lemon flavor – which is totally my thing this time of year, in case you haven’t noticed.
And if you actually haven’t noticed – RUN DON’T WALK to my raspberry lemon cookie crumb bars, nut-free classic paleo lemon bars and lemon crumb cake with creamy lemon curd.
Okay, assuming you’re back now, let’s get into the recipe details!
A long, long time ago I created this recipe for lemon poppy seed donuts. It feels like another lifetime ago, really.
The donuts came out delicious however, and I’ve been basing several of my citrusy muffin recipes off of that original donut recipe. My orange almond poppy seed muffins and pecan cranberry orange muffins are two examples.
Truth be told – this basic recipe could keep me happy forever! However, it does contain quite a bit of almond flour which is why I’m always experimenting with alternatives.
Fine blanched almond flour can feel like the holy grail of paleo baking, BUT there are many people who can’t have nuts AND even more people who don’t feel like spending half they’re paycheck on almond flour (exaggeration, yes, but the struggle is real!)
Back to the muffins now! The combination of almond and tapioca flour along with lemon juice and coconut oil create the perfect texture for these, in my opinion. They’re sweetened with raw honey, and I added both vanilla and almond extracts for a punch of flavor that complements the lemon so well.
For the drizzle, I went with a simple melted coconut butter glaze, sweetened with a bit of raw honey. The flavor of coconut butter isn’t for everyone (and the glaze is entirely optional) but I happen to think the flavors go really well here (I love my coconut butter though!)
The drizzle hardens once it cools just as a traditional icing would, and makes the muffins look picture perfect too – if that’s something you’re going for. With or without the drizzle though, these muffins are going to become a favorite – now let’s bake!
Lemon Poppy Seed Muffins {Paleo, GF, DF}
Lemon Poppy Seed Muffins {Paleo, GF, DF}
These Lemon Poppy Seed Muffins are tender, moist and full of sweet citrus flavor. Drizzle them with a coconut glaze for a fun and tasty brunch treat or afternoon snack. They're fast, easy, grain free, dairy free, paleo, and family approved!
Ingredients
Muffins:
- 4 large eggs room temp
- 1/3 cup fresh lemon juice about 4 lemons
- Grated zest of one med lemon
- 1/3 cup + 1 Tbsp raw honey melted slightly if necessary to soften
- 1/4 cup coconut oil refined, melted and cooled to almost room temp
- 1 tsp pure vanilla extract
- 1/2 tsp pure almond extract
- 2 cups blanched almond flour
- 1/3 cup arrowroot flour or tapioca flour
- 3/4 tsp baking soda
- 1/4 tsp salt
- 2 Tbsp poppy seeds
Drizzle:
- 3 Tbsp coconut butter melted (but not hot)
- 2 tsp raw honey melted (but not hot)
Instructions
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Preheat your oven to 350 degrees and line a 12 cup muffin pan with parchment liners.
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In a medium bowl, combine the almond flour, arrowroot, baking soda and salt, set aside.
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In a large bowl, whisk together the eggs, lemon juice, zest, honey, coconut oil and both extracts until well combined. Gently stir the dry mixture into the wet until just combined, then stir in the poppy seeds to evenly distribute.
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Divide the muffin batter evenly among the liners, filling 3/4 of the way up to make 12 muffins
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Bake in the preheated oven for about 16-18 mins or until middles are set and domed and toothpick inserted in the center of one comes out clean
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Cool muffins on wire racks while you make the drizzle. Stir together the melted coconut butter and honey, then drizzle over muffins. It will harden as it cools. Store leftovers loosely covered at room temperature for the first day, and in the refrigerator thereafter. Enjoy!
Nutrition
What I Used To Make My Lemon Poppy Seed Muffins:
Want more delicious paleo muffin recipes? Try one of these!
Orange Almond Poppy Seed Muffins
Lemon Blueberry Muffins {Nut Free}
Sweet Potato Cinnamon Raisin Muffins
Blueberry Muffins with Crumb Top
Cassava Flour Blueberry Muffins
Cranberry Pecan Orange Muffins
Double Chocolate Tahini Muffins
Almond Butter Banana Muffins with Flaxseed
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Hello! Can i omit the poppyseeds? Making for a 6 year old’s bday and might not fly with the little people.
Hi, can I use olive oil instead of coconut oil?
I used arrowroot in place of the tapioca and there was a strange chemical reaction with that, the lemon juice and the baking soda. The batter became bubbly and frothy and strange and the muffins never rose and sunk completely. Just wanted to share that the recipe doesn’t seem to work with arrowroot
Absolutely fantastic
I make fir my friends & y they don’t even know it’s almond flour
I use a lot of your recipes
Thank you
Looks amazing! Hoping to make tonight.
Delicious, soft, light, and so flavorful! Love the texture and taste of these muffins! I wish mine could have risen and held form better. Any tips or suggestions on the getting that bakery peaked muffin look for paleo recipes? Also, the coconut butter and honey did not want to mix well for the drizzle. Could this be due to melting them too much?
These came out fantastically! Wonderful texture. 🙂 I did make a couple substitutions out of ease, and they worked well: avocado oil instead of coconut oil, arrowroot flour option(not tapioca, since that creates a very specific texture to recipes), lemon flavoring instead of the zest(still used freshly squeezed lemon juice) and instead of coconut butter for the glaze, I had coconut powder on hand, which I mixed with just honey and lemon flavoring to a glaze consistency. It worked better than I could’ve imagined. Wonderful recipe! Next time I’ll make lavender glaze, or maybe add blueberries for a fun variation.
These muffins are amazing! The texture is so good and I loved the coconut butter topping. I added extra lemon zest and lemon juice to be super lemony!!