Lemon Poppy Seed Muffins with Simple Lemon Glaze

Today we’re making the best lemon poppy seed muffins, which are supremely tender with a slight crunch from poppy seeds. The muffins themselves are lightly sweetened with a touch of maple syrup, but a bright lemon glaze provides a sweet sparkle. As always, they can be made gluten-free (and nobody will know!). 

Why You’ll Love This Recipe

Muffins make me happy (they’re like a little gift wrapped up in a parchment cup), and this easy Lemon Poppy Seed Muffins recipe is my new joy. They have a bright lemon flavor from lemon zest and juice with depth from almond extract. Olive oil and almond flour ensure a supremely moist texture, while maple syrup lends a whisper of sweetness (these are wholesome muffins, not sugar bombs). You can serve them as they are, but a drizzle of a simple lemon glaze over top lends a sweet sparkle.

These lemon muffins incorporate a touch of gluten-free flour for structure, but you can use regular all-purpose flour instead. They’ve become a breakfast/ afternoon snack staple in my house (they freeze beautifully), and last weekend I even transformed them into individual dessert trifles with this vanilla pudding and a scoop of ice cream on top—so damn delicious.

If you want to try more yummy muffin recipes, try these Blueberry Muffins, these Blueberry Blender Muffins, or these Pumpkin Almond Muffins.

How To Make Lemon Almond Poppy Seed Muffins

This recipe consists of simple ingredients: a flour mixture, crunchy poppy seeds, maple syrup, olive oil, and fresh lemons, along with a few baking staples that make up the muffin batter, then a sweet, simple lemon glaze to top. The olive oil replaces melted butter in this recipe, yielding moist, fluffy muffins that are an absolutely perfect (and healthier) Spring treat.

See the printable recipe card below for ingredient amounts, details, and recipe notes. 

Ingredient Notes

Dry ingredients

• almond flour 
• gluten-free flour (such as Bob’s Red Mill 1-to-1 Gluten Free Baking Flour or King Arthur Measure for Measure) or regular all-purpose flour.
• poppy seeds
• baking powder 
• baking soda
• fine sea salt

Wet ingredients

• large eggs
• pure maple syrup: We’re using a natural sweetener instead of granulated sugar in these muffins, which lends a subtle sweetness instead of overpowering sugar. 
• extra virgin olive oil     
• fresh lemons: We’ll be using both the fresh lemon zest and the juice. 
• vanilla paste (or vanilla extract)
• almond extract

Lemon Glaze

• confectioner’s sugar (powdered sugar)
• lemon juice, plus more as needed

Step-by-Step Instructions

Mix the dry ingredients

Preheat the oven to 350˚F (175˚C) with a rack in the middle. In a muffin pan, line the 12 muffin cups with paper liners. 

In a large bowl, whisk together the almond flour, gluten-free flour, poppy seeds, baking powder, baking soda, and salt. If the almond flour is clumpy, use your fingers to break up any clumps.

Mix the wet ingredients

In a separate bowl, whisk together the eggs, maple syrup, olive oil, lemon zest, fresh lemon juice, vanilla paste, and almond extract. 

Finish the batter and bake

Pour the wet ingredients over the dry ingredients and stir until just combined (I start with a whisk then switch to a rubber spatula). 

Divide batter among the prepared muffin liners (an ice cream scoop with a lever works well for this). Bake the muffins, rotating the pan halfway through, until they’re pale golden, firm to the touch, and a toothpick inserted in the center comes out clean, about 15 minutes (if you’re using a dark-colored pan, check them at 13 minutes).

Let the tender muffins cool in the pan for 5 minutes, then transfer them to a wire rack and let them cool completely. 

Glaze the muffins

In a small bowl, whisk together the confectioner’s sugar and lemon juice. The glaze should be thick but pourable—if needed, add a bit more lemon juice. Drizzle the glaze over the top of the muffins (it will harden as the muffins sit). 

Recipe Tips

• It’s best to use a light-colored pan for muffins, which will result in more even browning (a dark pan can cause the sides of muffins to brown quicker, so check on them early).
• Try these Carrot Sunshine Muffins, another favorite!

Storage Tips

The lemon poppyseed muffins can be stored in an airtight container at room temperature for up to 1 day or frozen for up to 2 months. 

To freeze, let the muffins cool completely. Then, store them in a freezer-safe container or freezer bag. When ready to eat, thaw at room temperature and serve. 

Spring Brunch Favorites

• Lightened Up Vegetable Strata
• Broccoli Cheddar Quiche
• Roasted Mushroom Flatbreads with Fried Eggs
• Carrot Cake Muffins or This Carrot Cake
• Blueberry Scones
• Strawberry Shortcakes/Scones

Stay Connected

I'd love to answer any of your questions and see what you're cooking!! Don't forget to give this recipe a star rating and leave a comment below. Follow along on Instagram, Facebook, YouTube & Pinterest, and be sure to tag @nickisizemore so that I can share your creations!

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Lemon Poppy Seed Muffins with Lemon Glaze

Today we’re making the best lemon poppy seed muffins, which are supremely tender with a slight crunch from poppy seeds. The muffins themselves are lightly sweetened with a touch of maple syrup, but a bright lemon glaze provides a sweet sparkle. As always, they can easily be made gluten-free, and nobody will have a clue.

Prep Time20 minutes mins

Cook Time15 minutes mins

Course: Breakfast, Dessert

Cuisine: American

Servings: 12

Author: Nicki Sizemore

Ingredients

Dry ingredients

• 2 cups (220g) almond flour
• ¾ cup (109g) gluten-free flour (such as Bob’s Red Mill 1-to-1 Gluten Free Baking Flour or King Arthur Measure for Measure) or regular all-purpose flour
• 2 tablespoons poppy seeds
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon fine sea salt

Wet ingredients

• 3 large eggs
• ⅓ cup (98g) maple syrup
• ⅓ cup (57g) extra virgin olive oil
• Zest of 1 medium lemon
• ¼ cup fresh lemon juice (from about 1 ½-2 medium lemons)
• 1 teaspoon vanilla paste or extract
• ¾ teaspoon almond extract

Lemon Glaze

• ½ cup (60g) confectioner’s sugar
• 1 tablespoon lemon juice, plus more as needed

Instructions

Mix the dry ingredients

• Preheat the oven to 350˚F (175˚C) with a rack in the middle. Line 12 muffin cups with paper liners.
• In a large bowl, whisk together the almond flour, gluten-free flour, poppy seeds, baking powder, baking soda, and salt. If the almond flour is clumpy, use your fingers to break up any clumps.

Mix the wet ingredients

• In a small bowl, whisk together the eggs, maple syrup, olive oil, lemon zest, lemon juice, vanilla paste, and almond extract.

Finish the batter and bake

• Pour the wet ingredients over the dry ingredients and stir until just combined (I start with a whisk then switch to a rubber spatula).
• Divide the batter among the prepared muffin cups (an ice cream scoop with a lever works well for this). Bake the muffins, rotating the pan halfway through, until they’re pale golden, firm to the touch, and a toothpick inserted in the center comes out clean, about 15 minutes (if you’re using a dark-colored pan, check them at 13 minutes). Let the muffins cool in the pan for 5 minutes, then transfer them to a rack and let them cool completely.

Glaze the muffins

• In a small bowl, whisk together the confectioner’s sugar and lemon juice. The glaze should be thick but pourable—if needed, add a bit more lemon juice. Drizzle the glaze over the top of the muffins (it will harden as the muffins sit).

Notes

Recipe Tips

• • It’s best to use a light-colored pan for muffins, which will result in more even browning (a dark pan can cause the sides of muffins to brown quicker, so check on them early).

• • Try these Carrot Sunshine Muffins, another favorite!

Storage Tips

The muffins can be stored in an airtight container at room temperature for up to 1 day or frozen for up to 2 months. 

To freeze, let the muffins cool completely. Then, store them in a freezer-safe container or freezer bag. When ready to eat, thaw at room temperature and serve.