Lemon Poppyseed Muffins (Gluten-Free)

Heather Dessinger

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Moist and cakey, these lemon poppyseed muffins are like sweet little bursts of sunshine on a stay-in-your-pajamas rainy day . . . or a pop-out-of-bed and hit the road early day . . . or any day, really. Like my five-minute ketchup, super simple cauliflower crust, and homemade chicken nuggets, they’re easy enough to whip up while simultaneously discussing how many eyelids camels have (three) and whether or not all birds can fly (nope).

And of course, we’re using only real ingredients – not the partially hydrogenated oil, modified food starch, yellow number 5, and other stuff you’ll find on store shelves. I hope you love this recipe as much as we do!


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4.63 from 8 votes

Gluten-Free Lemon Poppyseed Muffin Recipe

Make lemon poppyseed muffins with almond flour, honey, and lemon extract and peel for a delicious, easy breakfast.
Course Breakfast
Cuisine American
Keyword gluten-free, muffins
Prep Time 10 minutes
Cook Time 20 minutes
Cool 10 minutes
Total Time 30 minutes
Servings 9 muffins
Calories 264kcal
Author Heather Dessinger


  • muffin pan
  • medium bowl
  • whisk
  • mixing bowl



  • Preheat oven to 350°F. 
  • Grease nine muffin cups or line with cupcake wrappers and set aside.
  • In a medium bowl, stir together all but 2 teaspoons of almond flour, coconut flour, salt, poppy seeds, and baking soda.
  • In a separate bowl, whisk together the eggs, honey, vanilla, lemon extract, and lemon zest. 
  • Add the flour to the egg mixture and mix to combine.
  • Divide the batter evenly between the prepared muffin cups.
  • Combine the cane sugar with the remaining almond flour and sprinkle over the top of the muffins.
  • Bake for about 20 minutes in the preheated oven. The tops should be springy yet firm when they're ready. 
  • Allow to cool for about 10 minutes before removing from the muffin pan.


The sprinkle of natural cane sugar on the top helps keep the muffin moist and also gives a nice crunch of sugar.


Serving: 1muffin | Calories: 264kcal | Carbohydrates: 24g | Protein: 9g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 117mg | Sodium: 283mg | Potassium: 78mg | Fiber: 3g | Sugar: 17g | Vitamin A: 170IU | Vitamin C: 6.4mg | Calcium: 92mg | Iron: 1.8mg

More Yummy Gluten-Free Muffin Recipes

Blueberry Muffins – Moist and cakey, these grain-free muffins are delicious served warm and slathered in butter.

Strawberry Streusel Muffins – These muffins pair a rich, cakey batter with a crunchy, crumbly streusel topping, and they’re surprisingly easy to make.

Banana Walnut Muffins – These muffins only take about 5 minutes of hands-on prep, and they make a yummy breakfast or afternoon snack.

Chocolate Zucchini Muffins from Danielle of Against All Grain – Infused with cacao powder, cinnamon, nutmeg and chocolate chips, these zucchini muffins are perfectly moist and totally delicious.

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Heather is a holistic health educator, herbalist, DIYer, Lyme and mold warrior. Since founding Mommypotamus.com in 2009, Heather has been taking complicated health research and making it easy to understand. She shares tested natural recipes and herbal remedies with millions of naturally minded mamas around the world.