Easy Almond Lemon Poppy Seed Muffins
These light and fluffy almond lemon poppy seed muffins with zesty lemon glaze are the perfect grab-and-go breakfast or lunchbox filler.
Ingredients
Full recipe with amounts can be found in the recipe card below.
- Flour. Cake flour or All purpose flour can be used.
- Baking powder.
- Salt.
- Sugar.
- Lemon juice and zest.
- Almond flour.
- Poppy seeds.
- Vanilla extract.
- Yogurt. Plain/Greek yogurt.
- Eggs.
- Oil. Any neutral oil will work. Canola, Sunflower, Avocado, Grapeseed, etc.
- Powdered sugar / Icing sugar.
- Flaked almonds.
How to make lemon poppy seed muffins
- Make the batter: In a large mixing bowl, whisk together the dry ingredients. In a separate bowl or measuring jug, whisk the eggs, oil, yogurt, lemon juice and zest and vanilla together. Pour the wet ingredients into the dry and mix well.
- Bake: Line a 12-hole muffin pan with paper liners then fill each cup with batter. Top with flaked almonds then place in the oven and bake for 20-25 minutes until golden brown and a skewer inserted comes out clean.
- Make the glaze: Whisk together powdered/icing sugar and lemon juice. Once the muffins are out of the oven, drizzle over the glaze then allow to cool and serve.
How to store lemon poppy seed muffins
These muffins will keep for 3-5 days kept covered at room temperature. They can also be frozen in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before serving.
Muffin recipes
Servings: 12
Calories: 295kcal
Ingredients
- 1½ cups flour
- 1 cup almond flour
- 2 tsp baking powder
- 1 tsp salt
- 1 cup sugar
- ¼ cup poppy seeds
- 1 cup plain yogurt
- ½ cup oil
- 3 eggs
- 2 tsp lemon zest
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 4 tbsp flaked almonds
For the glaze
- 1 cup icing sugar
- 2-3 tbsp lemon juice
Instructions
- Preheat the oven to 180°C/350°F and Line a 12-hole muffin pan with paper liners.
- In a large mixing bowl, whisk together the dry ingredients.
- In a separate bowl or measuring jug, whisk the eggs, oil, yogurt, lemon juice and zest and vanilla together.
- Pour the wet ingredients into the dry and mix well.
- Fill each paper line with batter. Top with flaked almonds then place in the oven and bake for 20-25 minutes until golden brown and a skewer inserted comes out clean.
- Whisk together powdered/icing sugar and lemon juice.
- Once the muffins are out of the oven, drizzle over the glaze then allow to cool and serve.
Nutrition
Calories: 295kcal | Carbohydrates: 32g | Protein: 7g | Fat: 16g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 217mg | Potassium: 140mg | Fiber: 2g | Sugar: 18g | Vitamin A: 60IU | Vitamin C: 1mg | Calcium: 106mg | Iron: 2mg
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