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–+ servings

Gluten-Free Lemon Poppyseed Muffins with Almond Flour

Gentle Tummy
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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, 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

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.
Did you make this recipe?Please let me know in the comments below how it turned out :)