These Lemon Poppyseed Muffins are soft, light fluffy and perfect for spring! A healthy one-bowl muffin recipe that is easy to make with fresh lemon juice and lemon zest with a bright and creamy glaze. Gluten-free, refined-sugar free, paleo-friendly with low carb and keto options.
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Fluffy Gluten-Free Lemon Muffins
I’m a sucker for any sort of lemon-flavored baked good, but these moist lemon muffins take the cake! They’re so tender and delicious, and they have tons of fresh lemon flavor in them. Just the way I like it!
This recipe includes a simple 3-ingredient lemon glaze that tops everything off. I personally love the sweetness and extra zest that the glaze provides, but the plain muffins are amazing too. You really can’t go wrong with this easy breakfast or dessert idea! It’s completely grain-free, gluten-free and paleo friendly.
What You’ll Need
The ingredient list is short and sweet for these muffins, and even more so for the lemon glaze. Gather up the following items before you begin:
For the Lemon Muffins
- Large Eggs: Bring 4 eggs to room temperature.
- Granulated Maple Sugar: Granulated maple syrup is our favorite unrefined sugar that mimics the taste and texture of regular cane sugar. For keto lemon poppyseed muffins, sub with granulated monk fruit sweetener. You can also use coconut sugar, but the color will be darker.
- Refined Coconut Oil: Or unsalted ghee/butter, melted and cooled. You’ll need a little extra for greasing the muffin tin.
- Lemon Juice & Zest: You’ll need about 3 tablespoons of fresh lemon juice and 1/3 tablespoon of zest.
- Baking Powder: This will help your muffins rise sky-high!
- Superfine Almond Flour: To keep these muffins grain-free.
- Coconut Flour: To supplement the almond flour.
- Fine Sea Salt: Just a pinch!
For the Lemon Glaze
- Coconut Butter (Manna): Melted.
- Maple Syrup: Or Lakanto sugar-free maple syrup.
- Lemon Juice & Zest: The juice is mixed right into the glaze and the zest is used as a garnish.
How to Make Lemon Poppyseed Muffins
These lemon muffins are made in a snap with only 20 minutes of bake time! Here’s how to prepare the muffins and the glaze:
- Prep for Baking: Preheat the oven to 350°F. Lightly grease a muffin tin with coconut oil or avocado oil.
- Combine Wet Ingredients: In a medium-sized bowl, beat the eggs with the maple sugar until smooth. Add the coconut oil, lemon juice and lemon zest, combining until smooth.
- Sift in Dry Ingredients: Place a large mesh sieve over the bowl and sift in the baking powder, almond flour, coconut flour and salt. Stir until well combined with no lumps.
- Fill Muffin Tin: Divide the batter evenly among the lined muffin pan.
- Bake & Let Cool: Bake for 18-22 minutes, or until golden and a toothpick comes out clean. Remove from the oven and cool for at least 20 minutes.
- Make Glaze: Mix together the ingredients for the glaze and drizzle it over the cooled muffins.
Tips for Success
I love how quickly and easily these muffins come together. Check out my helpful tips for how to finesse them!
- Grease Muffin Tin: Remember to lightly grease your muffin tin before pouring in the batter, otherwise your muffins will stick to the pan! I like to do this when I preheat the oven so I don’t forget.
- Sift Dry Ingredients: Be sure to add the dry ingredients to the wet ingredient mixture through a mesh sieve. This will prevent clumps of flour or baking soda from making their way into your muffins.
- Check Doneness with a Toothpick: To avoid over- or under-baking your muffins, insert a toothpick into the center of one to check for doneness. The toothpick should come out clean and the muffin tops should be golden.
- Let Muffins Cool: Don’t add your glaze to the muffins until they’ve cooled for at least 20 minutes. If the muffins are too warm, the glaze will melt into them and make a mess.
Serving Suggestions
Not sure what to pair with lemon poppyseed muffins? I like to serve mine in the following ways.
- Pair with Milk: A muffin as moist and fluffy as this one deserves a cold glass of milk to go with it!
- Serve with Bacon: If you’re enjoying one of these muffins for breakfast, I recommend serving it with a quick savory breakfast side like bacon! Whether you make your bacon in the oven or the air fryer, it’ll taste amazing alongside a sweet and tangy lemon muffin.
- Pair with Fruit: It’s no secret that lemon goes great with other fruits. That’s why I love eating these muffins with a side of fresh berries!
How to Store Lemon Muffins
These muffins can be stored at room temperature for 3-5 days. Just keep them in an airtight container. Placing a small, dampened piece of paper towel in the container with your muffins is a great way to keep them moist.
Can I Freeze These?
Yes, these muffins are freezer friendly! Freeze them in an airtight, freezer-safe container for up to 3 months and thaw them overnight in the fridge before enjoying. If you’re planning on freezing your muffins, hold off on making the glaze until you serve them, if possible.
More Gluten-Free Recipes
We have plenty of go-to gluten free recipes to be discovered! Be sure to check out these ones next.
These Lemon Poppyseed Muffins are soft, light fluffy and perfect for spring! A healthy one-bowl muffin recipe that is easy to make with fresh lemon juice and lemon zest with a bright and creamy glaze. Gluten-free, refined-sugar free, paleo-friendly with low carb and keto options.
- 4 large eggs , room temperature
- 1/2 cup granulated maple sugar , can sub with granulated monk fruit sweetener for keto (can also sub coconut sugar; color will be darker)
- 1/3 cup melted & cooled refined coconut oil . can also sub unsalted ghee or butter
- 3 tbsp lemon juice fresh
- 1/3 tbsp lemon zest
- 1 1/2 tsp baking powder
- 1 2/3 cups superfine almond flour
- 1/4 cup coconut flour
- 1/8 tsp fine sea salt
- 1/3 cup melted coconut butter (manna)
- 1 tsp maple syrup or Lakanto sugar-free maple syrup
- 1 tsp lemon juice + zest for garnish
Preheat the oven to 350°F. Lightly grease a muffin tin with coconut oil or avocado oil.
In a medium-sized bowl, beat the eggs with the maple sugar until smooth. Add the coconut oil, lemon juice and lemon zest, combining until smooth.
Place a large mesh sieve over the bowl and sift in the baking powder, almond flour, coconut flour and salt. Stir until well combined with no lumps.
Divide the batter evenly among the lined muffin pan.
Bake for 18-22 minutes, or until golden and a toothpick comes out clean. Remove from the oven and cool for at least 20 minutes.
Mix together the ingredients for the glaze and drizzle it over the cooled muffins.
Did you try this recipe?
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