These bakery-style Lemon Poppy Seed Muffins are fluffy, tangy and so simple to prepare.
Lemon Poppy Seed Muffins are one of our favorite combinations. There’s something about a sweet, yet slightly tangy flavor combined with crunchy poppy seeds that’s downright addicting. The batter in this recipe is made with simple ingredients, contains no refined sugar, is gluten free and is Paleo friendly.
What makes these muffins so amazing? The freshly grated lemon zest, lemon juice, almond flour and honey create a fluffy, lightly sweetened muffin that’s bursting with flavor. These muffins are delicious as is or with a sweet, yet tangy glaze.
If you’re looking for a refreshing breakfast, afternoon snack or delicious dessert, you’ll want to give this one a try. You’ll be hooked after just one bite!
How to make homemade powdered sugar for the lemon glaze
If you enjoy a slightly sweeter muffin, you can top your muffins with a delicious lemon glaze. All you need is a little powdered sugar, lemon juice and coconut oil. Because most powdered sugar is made with super refined white sugar and then mixed with cornstarch to prevent caking, we wanted to share a more FfL-friendly, real food Powdered Sugar recipe.
This simple Powdered Sugar (Confectioners’ sugar) recipe is made in 30 seconds, using only two ingredients and a high-speed blender (or food processor).
Kid-friendly and great for school lunches
Lemon Poppy Seed Muffins are great for school lunches. If frozen, pull a muffin out in the morning, put it in your kiddo’s lunchbox and it will be thawed by the time they’re ready to eat!
How to store and freeze your muffins
Storing: Store your unglazed muffins at room temperature for up to 4 days. If glazed, store them in the refrigerator. You can reheat them in the microwave before eating them, pop them in the toaster oven or enjoy them at room temperature. We typically keep our muffins in the fridge and warm them in the toaster oven on low for 2-3 minutes before eating them.
Freezing: To freeze these muffins, let them cool completely. Place unglazed muffins in an airtight container or remove excess air and store them in a Ziploc baggie. These muffins should last for up to 3 months in the freezer. Let them defrost overnight in the refrigerator or at room temperature before eating.