Gluten-Free Lemon Poppyseed Muffins with Almond Flour

Make my Gluten-Free Lemon Poppyseed Muffins with Almond Flour for light and fluffy muffins made healthier with all-natural ingredients, including lemon juice and zest, cottage cheese, pure cane sugar, and poppy seeds. And they’re topped with a sweet and tangy cream cheese glaze. This is the perfect easy recipe for a brunch, Easter morning breakfast, or as a delicious snack.

Gluten-Free Lemon Poppyseed Muffins with Almond Flour on a cooling rack.

Make my Gluten-Free Lemon Poppyseed Muffins with Almond Flour for light and fluffy muffins with simple ingredients. These almond flour lemon poppy seed muffins are made healthier with all-natural ingredients, including lemon juice and zest, cottage cheese, pure cane sugar, and poppy seeds. And they’re topped with a sweet and tangy cream cheese glaze. This is the perfect easy recipe for deliciously light muffins to serve at a brunch, Easter morning breakfast, or as a delicious snack.

YouTube video

Why You’ll Love This Healthier Lemon Poppy Seed Muffin Recipe

  • You only need a few major ingredients.
  • It is super easy to make for an impressive result.
  • The flavor-rich ingredients make it taste amazing!
  • All the ingredients are easily digestible for a gentle tummy.
Gluten-Free Lemon Poppyseed Muffins with Almond Flour on a cooling rack.

Ingredients & Substitutions

Here is everything you need to make the best gluten-free lemon poppyseed muffins:

Cottage Cheese: Substitute an equal amount of plain Greek yogurt, sour cream, or dairy-free yogurt for a dairy-free option.

Light Olive Oil: Substitute with melted coconut oil, vegetable oil, melted butter, or any other neutral-flavored oil.

Fresh Lemon Juice: Freshly squeezed or bottled lemon juice can be used interchangeably.

Unsweetened Applesauce: Substitute with mashed ripe banana or pureed pumpkin for a similar moisture content.

Vanilla Extract: Use vanilla bean paste or almond extract as a replacement.

Almond Extract: You can omit.

Fresh Lemon Zest: Ensure to use fresh lemon zest for the best flavor. Orange zest can be a substitute if needed.

Organic Cane Sugar: Replace with coconut sugar, brown sugar, or a granulated sugar substitute of your choice.

Eggs: For each egg, you can use a flaxseed or chia seed egg (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons water).

Almond Flour: Hazelnut flour or sunflower seed flour can be used instead. Be careful not to use almond meal. It is not as fine as almond flour.

Tapioca Flour: This is also known as tapioca starch. Arrowroot flour or potato starch can be used as substitutes.

Poppyseeds: You can omit the crunch poppy seeds.

Cream Cheese: For a dairy-free option, use dairy-free cream cheese or coconut cream.

Lemon Juice: You can substitute freshly squeezed lime or orange juice for a different flavor.

Organic Powdered Cane Sugar: Substitute with powdered coconut sugar or a powdered sugar alternative.

Gluten-Free Lemon Poppyseed Muffins with Almond Flour on a cooling rack.

How to Make My Healthier Lemon Poppyseed Muffins with Almond Flour Recipe

Step 1: Prep the Fresh Lemon

Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.

Zest and then juice one large lemon or two smaller lemons.

Zesting one lemon on a cutting board.

Step 2: Make the Muffin Batter

In a blender or the chopper cup of an immersion blender, add the wet ingredients, including cottage cheese, light olive oil, lemon juice, unsweetened applesauce, vanilla extract, almond extract, and organic cane sugar. Mix well until smooth.

Pour the mixture into a large mixing bowl and whisk in the eggs.

Add the dry ingredients, including almond flour, tapioca flour, baking powder, baking soda, poppyseeds, and salt.

Stir until just combined. Be careful not to overmix.

Adding dry ingredients to muffin batter.

Step 3: Bake the Muffins

Spoon the batter into the prepared muffin cups in the muffin pan, filling each about 2/3 full.

Baking Option 1:
Bake in the 350°F preheated oven for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean. The tops should be golden brown.

Baking Option 2: To enhance the dome top shape
Bake 425°F for 5 minutes. Leave the muffins in the oven and lower the temperature to 350°F and bake for an additional 12-14 minutes or until a toothpick inserted into the center of a muffin comes out clean. The tops should be golden brown.

Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Adding muffin batter to muffin cups.
Muffin batter in muffin tray.

Step 4: Make the Cream Cheese Lemon Glaze

In a small bowl, blender, or chopper cup, mix together cream cheese, lemon juice, and organic powdered cane sugar until smooth.

Once the muffins are completely cool, drizzle the cream cheese lemon glaze over the tops of the muffins. Then garnish the muffin tops with a few poppyseeds and lemon zest.

Allow the glaze to set slightly before serving. Enjoy your delicious gluten-free lemon poppyseed muffins!

Gluten-Free Lemon Poppyseed Muffins with Almond Flour on a cooling rack.

Gluten-Free Almond Flour Lemon Poppyseed Muffin Recipe Notes

Fresh Ingredients: Use fresh lemons for both juice and zest to maximize the citrus flavor in the muffins.

Baking Time: Keep a close eye on the muffins towards the end of the baking time to avoid over-baking. A toothpick inserted into the center should come out clean or with a few moist crumbs. Using Baking Option 2 will give the muffins a slightly higher dome shape on top from the early heat boost.

Glaze Sweetness: Adjust the thickness and sweetness of the glaze by adding more or less powdered sugar. You can also adjust the tartness by varying the amount of lemon juice.

Added Fruit: You can add blueberries, raspberries, or cherries to the batter before baking for added flavor.

Room Temperature: Place the tender muffins in a sealed container or wrap them individually in plastic wrap before refrigerating.

Freezing: These almond flour muffins freeze well. Once cooled, you can freeze them for up to 2-3 months. Wrap each muffin individually in plastic wrap and place them in a freezer-safe bag or container.

Avoid Moisture: Moisture can affect the texture of gluten-free baked goods. Ensure the muffins are completely cool before storing to prevent condensation inside the container.

Separate Layers: If stacking muffins in a container, place a piece of parchment paper between layers to prevent sticking and maintain their shape.

Glaze Considerations: If your muffins are glazed, be aware that the glaze may become a bit softer after freezing. You can choose to glaze them after thawing for a fresh appearance.

What can I substitute for cottage cheese?
Greek yogurt, sour cream, or dairy-free yogurt can be used as a substitute for cottage cheese.

Can I make these lemon muffins without eggs?
Yes, you can use flaxseed or chia seed eggs as an egg substitute. Mix 1 tablespoon of ground flaxseed or chia seeds with 3 tablespoons of water for each egg.

Can I make the muffins in advance?
Yes, you can prepare the muffin batter in advance and refrigerate it. Bake the muffins when ready to enjoy freshly baked treats.

Can I make the gluten-free muffins without the glaze?

Absolutely! The glaze is optional. You can enjoy the muffins without it or explore other glazing options.

How can I make these lemon poppyseed muffins dairy-free?
Use dairy-free alternatives such as dairy-free yogurt, coconut oil, and dairy-free cream cheese for the glaze.

Can I reduce the sugar content?
Yes, you can adjust the sugar content to your liking. Keep in mind that sugar not only adds sweetness but also contributes to the texture of baked goods.

How can I make this almond flour muffin recipe keto-friendly?
To make these muffins keto-friendly, replace the cane sugar with a keto-friendly sweetener and ensure the other ingredients align with your keto preferences.

Gluten-Free Lemon Poppyseed Muffins with Almond Flour on a cooling rack.

Gluten-Free Lemon Poppyseed Muffins with Almond Flour

Gluten-Free diet-friendly recipe
Make my Gluten-Free Lemon Poppyseed Muffins with Almond Flour for light and fluffy muffins made healthier with all-natural ingredients, including lemon juice and zest, cottage cheese, pure cane sugar, and poppy seeds. And they're topped with a sweet and tangy cream cheese glaze. This is the perfect easy recipe for a brunch, Easter morning breakfast, or as a delicious snack
5 from 3 votes
Servings 12
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients
  

  • 1/3 cup cottage cheese
  • 1/3 cup light olive oil
  • 1/4 cup lemon juice
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract (optional)
  • 1 tablespoon lemon zest
  • 1/2 cup organic cane sugar
  • 3 eggs
  • 2-2/3 cup almond flour
  • 1/3 cup tapioca flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon poppyseeds
  • 1/2 teaspoon salt

Cream Cheese Lemon Glaze:

  • 2 oz cream cheese
  • 2 teaspoons lemon juice
  • 1/4 cup organic powdered cane sugar

Instructions
 

  • Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.
    Zest and then juice one large lemon or two smaller lemons.
  • In a blender or the chopper cup of an immersion blender, add the wet ingredients, including cottage cheese, light olive oil, lemon juice, unsweetened applesauce, vanilla extract, almond extract, and organic cane sugar. Mix well until smooth.
    Pour the mixture into a large mixing bowl and whisk in the eggs.
    Add the dry ingredients, including almond flour, tapioca flour, baking powder, baking soda, poppyseeds, and salt.
    Stir until just combined. Be careful not to overmix.
  • Spoon the batter into the prepared muffin cups in the muffin pan, filling each about 2/3 full.
    Baking Option 1:
    Bake in the 350°F preheated oven for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean. The tops should be golden brown.
    Baking Option 2: To enhance the dome top shape
    Bake 425°F for 5 minutes. Leave the muffins in the oven and lower the temperature to 350°F and bake for an additional 12-14 minutes or until a toothpick inserted into the center of a muffin comes out clean. The tops should be golden brown.
    Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
  • In a small bowl, blender, or chopper cup, mix together cream cheese, lemon juice, and organic powdered cane sugar until smooth.
    Once the muffins are completely cool, drizzle the cream cheese lemon glaze over the tops of the muffins. Then garnish the muffin tops with a few poppyseeds and lemon zest.
    Allow the glaze to set slightly before serving. Enjoy your delicious gluten-free lemon poppyseed muffins!

Video

YouTube video

Notes

Baking Time: Keep a close eye on the muffins towards the end of the baking time to avoid over-baking. A toothpick inserted into the center should come out clean or with a few moist crumbs. Using Baking Option 2 will give the muffins a slightly higher dome shape on top from the early heat boost.
Glaze Sweetness: Adjust the thickness and sweetness of the glaze by adding more or less powdered sugar. You can also adjust the tartness by varying the amount of lemon juice.

Nutrition

Calories: 293kcalCarbohydrates: 20gProtein: 8gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.004gCholesterol: 47mgSodium: 263mgPotassium: 42mgFiber: 3gSugar: 12gVitamin A: 132IUVitamin C: 3mgCalcium: 119mgIron: 1mg
Keyword almond flour, cream cheese glaze, lemon, muffins, poppyseed
Did you make this recipe?Please let me know in the comments below how it turned out 🙂

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