Look no further for the perfect Paleo Lemon Poppyseed Muffins! I have finally perfected a lemon muffin that is uber lemony, moist and oh-so-delicious! Because how many times have you made a lemon recipe, only to be so disappointed because it’s lacking in that lemon flavor? It’s happened to me so many times; but not anymore!
And of course, like all of my recipes, this one is quick and easy to throw together!
What you need to make these Paleo Lemon Poppyseed Muffins
- Eggs: This recipe calls for 3 eggs, but you can substitute them for 3 flax eggs, by whisking together 3 tablespoons ground flax and 9 tablespoons water, and allowing to set aside to thicken for about 5 minutes.
- Lemon juice: You will need lots of lemon juice in this recipe, and the zest!
- Maple syrup: The muffins are sweetened with maple syrup, and not too much, so that the lemon flavor shines through.
- Coconut oil: I like to use refined coconut oil in this recipe, so that the muffins don’t have any coconut taste; again, making sure that the lemon taste shines.
- Vanilla extract: Vanilla extract adds the best flavor too!
- Almond flour: I haven’t tested this recipe with other flours, so if you do make a substitution, I cannot guarantee the same texture and result!
- Arrowroot flour: Arrowroot flour helps make these muffins fluffy, since almond flour alone would produce a heavier, dense muffins. You can substitute the arrowroot flour for tapioca flour, or even corn starch.
- Baking soda: This is the rising agent!
- Poppy seeds: If you aren’t a poppyseed person, you can omit these. But I love the little crunch and mild flavor or poppyseed, so I always use them!
- Cinnamon: The cinnamon adds a nice little touch!
- Powdered sugar: The powdered sugar is for the glaze. If you are trying to watch your sugar intake, you can forego the glaze all together. However, I think it adds the special touch needed to these muffins, because the glaze itself is thick and lemony!
How to make these muffins
To make these muffins, it couldn’t be easier. In one bowl, you whisk together the wet ingredients. In another bowl, you whisk together the dry ingredients. Then you combine them, and transfer the batter evenly between 12 muffin liners, and bake!
If you are going to make the glaze (I highly recommend it!), be sure to allow the muffins to cool completely before adding the glaze on top. The reason is because the goal is to get the glaze to Harden and set on the muffin. If you add the glaze while the muffins are still warm, the glaze will drip off the sides and not set like it should. You have been warned!
Storage information
I recommend storing these muffins in an air tight container in the refrigerator. They will stay fresh in the fridge for up to one week. You can also freeze them for up to two months. When you are ready to enjoy them, let them thaw at room temperature before warming them up.
If you make this recipe, be sure to leave a comment below. And, since I practically live on Instagram, be sure to tag me in your creations so I can see them and repost on my IG stories! Enjoy! xx
Ingredients
Muffins:
- 3 eggs
- ½ cup lemon juice (this is about 3 juicy lemons)
- zest of two lemons
- ½ cup maple syrup
- ¼ cup coconut oil, melted
- 1 ½ tsp vanilla extract
- 2 ¼ cups almond flour
- ½ cup arrowroot flour (or tapioca flour or corn starch)
- 1 tsp baking soda
- 3 tbsp poppy seeds
- ¼ tsp cinnamon
- ½ tsp salt
Glaze:
- 1 cup powdered sugar
- 2 tablespoons lemon juice
Instructions
- Preheat oven to 350 F.
- Line a muffin tin with 12 liners.
- In a medium bowl, whisk together the eggs, lemon juice, lemon zest, maple syrup, coconut oil, and vanilla extract. You can also use a hand mixer to do this, but it’s not necessary.
- In another medium bowl, mix together the almond flour, arrowroot flour, baking soda, poppyseeds, cinnamon, and salt.
- Pour dry batter into the wet, mixing together, but being careful not to overmix.
- Use a spoon to fill each muffin tin cup almost to the top.
- Bake for 17-18 minutes—the top will start to brown and a toothpick will come out clean.
- Once the muffins have cooled completely, make the glaze, by whisking together the powdered sugar and the lemon juice until there are no clumps.
- You can either add more sugar or more lemon juice, depending on how thick or how think you want the glaze (I always prefer less liquid, so the glaze is super thick).
- Drizzle the glaze on top of each muffin, and enjoy!
Rate & review
SELECT A RATING and tell me what you think!
What others are saying
I made these for Easter and everyone loved them! I didn’t have time to add the lemon zest or the glaze, but they were still nice and lemony and so good! I also substituted vegan butter for the coconut oil because I didn’t have any.
I am so glad that these were a hit, Ann! Thank you for your review!