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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