Last updated on January 31st, 2023 at 03:22 pm
Lemon poppy seed muffins are such a crowd-pleaser, and this simple recipe will be no exception. I love a good muffin with a delicious and thick pat of grass-fed butter.
The smell of these muffins baking on a slow Saturday morning is divine and comforting.
This recipe also gets a two-thumbs up from both my kids!
Our favorite way to devour these muffins is sliced with a generous pat of grass-fed butter, and a drizzle of delicious raw honey.
Happy eating!
Lemon Poppy Seed Muffins {Grain-Free}
- 5 tbsp grass-fed butter, melted + cooled
- ½ cup cultured sour cream, room temperature
- 2 large pastured eggs, room temperature
- 2 tsp vanilla extract
- 2 tsp lemon juice
- ½ cup maple sugar
- ¾ cup almond flour
- ¾ cup tapioca flour
- 2 tbsp coconut flour
- 1 tsp gelatin, grass-fed + unflavored
- ¼ tsp sea salt
- 1 tsp grain-free baking powder
- 1 tbsp lemon zest
- 1 tbsp poppy seeds
- ¼ cup sliced almonds for sprinkling on tip {optional}
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Preheat the oven to 350°F and line a muffin pan with muffin cups.
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In a large mixing bowl cream together the eggs, maple sugar, sour cream, vanilla extract, lemon juice, and cooled butter until combined.
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In a separate bowl whisk together the almond flour, tapioca flour, coconut flour, sea salt, baking powder, gelatin, and lemon zest.
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Pour the dry ingredients into the wet ingredients and give it a quick stir to combine. Gently fold in the poppy seeds.
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Evenly divide the batter between the muffin cups. Bake for 18-20 minutes, or until golden brown on top, and the tester inserted comes out clean.
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Cool for 10 minutes on a cooling rack. Slice and enjoy with a pat of pastured butter, and a drizzle of raw honey.
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