Lemon Poppyseed Muffins \\ Sweet Laurel

These Lemon Poppyseed Muffins are absolute perfection. Since the beginning, these have been a Sweet Laurel staple and are great for those friends and family who are still hesitant to jump on the grain-free bandwagon – I guarantee they won’t miss a thing! They are lemon-scented with nutty notes of poppyseed, the perfect complement to a cup of coffee and friends on a Sunday afternoon.


4 cups blanched almond flour

1/2 tsp Himalayan pink salt

1 tsp baking soda

3 eggs

3/4 cup full fat coconut milk or almond milk

1 cup 100% maple syrup

2 tablespoons lemon zest

1/4 cup lemon juice

2 tablespoons poppy seeds


Preheat oven to 350º.

Place cupcake/muffin papers in the muffin tins. Combine almond flour, salt and baking soda in a bowl.

In a separate bowl, whisk together the eggs, coconut milk, syrup, lemon zest and lemon juice. Add flour mixture, then stir in poppy seeds.

Pour into prepared cupcake pan. Bake for 35-40 minutes.

Allow the cupcakes to cool, then enjoy!

2 thoughts on “Lemon Poppyseed Muffins \\ Sweet Laurel

  1. Caleb Chaney

    The recipe directions do not make sense- at the begining it says to use cupcake liners, and then at the end it says to pour into a greased pan? And then prepare a glaze? But there is no mention of a glaze in the recipe. I tried them anyway and they are really good, however, they were burnt after 15 minutes of baking and the recipe says to bake for 40-50 minutes.


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