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+ servings
Side shot of three lemon muffins stacked on top of one another with one missing a bite

Lemon Muffins

These Lemon Muffins are a healthy one-bowl muffin recipe made with fresh lemon juice and lemon zest with a bright and creamy glaze. Soft, light fluffy and perfect for weekend mornings! Gluten-free, dairy-free, refined-sugar free, paleo-friendly with low carb and keto options.

Course Breakfast
Cuisine American
Keyword homemade muffins, lemon glaze, lemon muffins
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 10 muffins
Calories 246 kcal
Author Kelly


For the Muffins

  • 4 large eggs , room temperature
  • 3 tbs maple syrup , or sub with preferred sticky liquid sweetener. For low carb, we like Lakanto sugar-free maple syrup or yacon syrup.
  • 3 tbsp granulated maple sugar , can also use coconut sugar but the color will be darker. For low carb sub with granulated monk fruit sweetener or preferred granular sweetener
  • 1/3 cup melted & cooled refined coconut oil . can also sub with vegan butter, unsalted ghee or butter if not dairy-free
  • 1/4 cup lemon juice , fresh - about 2 small/medium lemons
  • 1/3 tbsp lemon zest , about 2 small lemons
  • 1/2 tsp vanilla extract
  • 1 tsp baking powder , Be sure to use a grain-free baking powder to keep these paleo, as needed.
  • 2 cups superfine almond flour
  • 1/3 cup tapioca flour , can also sub with arrowroot starch or 2-3 tablespoons coconut flour for low carb
  • 1/8 tsp fine sea salt
  • 2-3 tbs poppyseeds , optional. Omit if you're not a fan of poppseeds.

For the Optional Glaze - 2 Choices

1st choice (paleo)

2nd Choice

  • 2/3 cup powdered monk fruit sweetener , or powdered sweetener of choice
  • 2/3 tbsp fresh lemon juice
  • 1 tbsp water , or more as needed to thin out the glaze to desired consistency


  1. Preheat the oven to 400°F. Lightly grease 10 muffin-cups in a muffin pan with coconut oil or avocado oil spray or line with 10 parchment paper muffin liners.

  2. In a large mixing bowl, whisk together the eggs with maple syrup and sugar until light and fluffy. Add the melted coconut oil, lemon juice, lemon zest and vanilla then whisk until smooth and combined.

    Lemon muffin batter in a white mixing bowl
  3. Add a large fine mesh sieve over the bowl and sift in the flours and baking powder (or sift beforehand in another large bowl and stir in). Stir in the salt until combined. Add the poppyseeds (if using) and stir until well combined with no lumps.

    Top view of muffin batter: adding dry ingredients to a clear bowl
  4. Divide evenly among 10 muffin cups, filling about 3/4 full.

    Lemon muffin batter in a 12-cup muffin pan
  5. Bake at 400F for 5 minutes, then lower the temperature to 350F (leaving the muffin pan in the oven undisturbed). Bake at 350F for another 12-13 minutes, or until golden and a toothpick comes out clean. Remove from the oven and cool for at least 20 minutes.

    Six Lemon Poppy seed Muffins in a muffin pan with blueberries
  6. Mix together the ingredients for the glaze and drizzle over the cooled muffins

    Flat lay of 7 Lemon Muffins on a white plate

Recipe Notes

How to Store 

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.

How to Freeze

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.

Nutrition Facts
Lemon Muffins
Amount Per Serving (1 muffin)
Calories 246 Calories from Fat 171
% Daily Value*
Fat 19g29%
Carbohydrates 16g5%
Fiber 3g12%
Sugar 8g9%
Protein 6g12%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.