Best 4 Almond Flour Lemon Muffins Recipes

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Indulge in the delectable aroma of freshly baked Almond Flour Lemon Muffins, a delightful treat that harmonizes the zesty brightness of lemon with the nutty richness of almond flour. This collection of recipes caters to various dietary preferences, offering both traditional and gluten-free options.

For those seeking a classic indulgence, the Traditional Almond Flour Lemon Muffins beckon with their golden-brown crowns and moist, tender crumb. Bursting with vibrant lemon flavor, these muffins are a perfect balance of sweet and tangy.

For those with gluten sensitivities or those simply seeking a healthier alternative, the Gluten-Free Almond Flour Lemon Muffins provide a delightful option. Made with a blend of almond flour and coconut flour, these muffins are not only gluten-free but also grain-free, offering a guilt-free indulgence.

If you're watching your sugar intake, the Low-Carb Almond Flour Lemon Muffins are a dream come true. With a reduced amount of sweetener, these muffins still boast a satisfying sweetness while keeping carbohydrates in check.

And for those with vegan dietary restrictions, the Vegan Almond Flour Lemon Muffins are a delightful treat. Made with plant-based ingredients, these muffins deliver the same moist texture and tangy lemon flavor without compromising on taste.

No matter your dietary preferences, these Almond Flour Lemon Muffins offer a delightful indulgence that will brighten your day. Whether you prefer classic, gluten-free, low-carb, or vegan, there's a recipe here to suit your needs. So gather your ingredients and embark on a culinary journey that will leave your taste buds tantalized and your spirits lifted.

Let's cook with our recipes!

LEMON ALMOND MUFFINS



Lemon Almond Muffins image

Lemon Almond Muffins are a light and tender muffin with the zest of lemon, the crunch of almonds and a sweet lemon glaze over the top.

Provided by Leigh Anne Wilkes

Categories     Bread/Breakfast

Time 30m

Number Of Ingredients 12

2 cups all purpose flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1 cup sour cream
1/2 cup canola oil
1 Tbsp lemon peel, grated
1 egg
1 tsp almond extract
1/2 cup sliced almonds
1 1/2 cups powdered sugar
1-2 Tbsp lemon juice

Steps:

  • Preheat oven to 400 degrees F. Spray muffin tin with cooking spray.
  • Mix together sour cream, oil, lemon peel, egg and extract in a bowl, stir just until blended.
  • In another bowl mix together flour, sugar, baking powder and baking soda.
  • Gently stir flour mixture into wet ingredients. Do not over stir, Mix just until combined.
  • Scoop into prepared muffin tin, sprinkle with almonds and bake fo 15-18 minutes or until golden brown and toothpick comes out clean.
  • Cool on wire rack for 5 minutes and then remove from tin and place on wire rack to glaze.
  • Mix together powdered sugar and lemon juice in a small bowl until smooth and a good drizzling consistency. Drizzle over warm muffins. Serve warm.

Nutrition Facts : Calories 293 kcal, Carbohydrate 40 g, Protein 3 g, Fat 14 g, SaturatedFat 3 g, Cholesterol 24 mg, Sodium 75 mg, Fiber 1 g, Sugar 24 g, ServingSize 1 serving

ALMOND FLOUR LEMON MUFFINS



Almond Flour Lemon Muffins image

These light and moist gluten-free muffins are made with almond flour instead of all-purpose flour. They are topped with a delightful crumble topping and a creamy, lemon glaze that isn't overly sweet. They are great for breakfast or a snack

Provided by fabeveryday

Time 45m

Yield 10

Number Of Ingredients 15

3 cups almond flour
3 teaspoons baking powder
¼ teaspoon baking soda
¾ cup white sugar
2 large eggs
½ cup plain fat-free Greek yogurt
¼ cup unsalted butter, melted
2 tablespoons freshly squeezed lemon juice
1 tablespoon lemon zest
½ cup almond flour
3 tablespoons brown sugar
2 tablespoons unsalted butter, melted
1 cup powdered sugar
1 tablespoon half-and-half
1 tablespoon fresh lemon juice

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 10 muffin cups with paper liners.
  • Sift almond flour, baking powder, and baking soda together into a bowl and set aside.
  • Mix sugar, eggs, Greek yogurt, butter, lemon juice, and lemon zest in a bowl with an electric mixer until smooth and creamy. Add flour mixture into the wet ingredients and mix until well combined, but be careful not to overmix. Distribute the batter evenly between the prepared muffin cups, filling the cups all the way to the top.
  • Make the topping by mixing almond flour, brown sugar, and butter together until crumbly. Set aside.
  • Bake muffins in the preheated oven for 15 minutes, then remove from the oven and sprinkle crumble mixture over the tops. Continue baking until the edges are golden and a toothpick inserted into the center of one of the muffins comes out clean, 3 to 5 minutes. Cool muffins in the pan on a wire rack for 5 minutes.
  • While the muffins are cooling, mix powdered sugar, half-and-half, and lemon juice together in a small bowl for the glaze. Remove the muffins from the pan and drizzle the glaze over the top.

Nutrition Facts : Calories 461.8 calories, Carbohydrate 42.2 g, Cholesterol 56.1 mg, Fat 29.6 g, Fiber 4.7 g, Protein 11.6 g, SaturatedFat 6.5 g, Sodium 198.8 mg, Sugar 33.4 g

ALMOND FLOUR LEMON POPPY SEED MUFFINS



Almond Flour Lemon Poppy Seed Muffins image

These moist Almond Flour Lemon Poppy Seed Muffins are delicious low-carb keto lemon muffins perfect as a snack in the afternoon. Plus, with only 3.3 grams of net carbs each, there's no guilt about enjoying this treat!

Provided by Carine Claudepierre

Categories     Breakfast     Dessert     Snack

Time 30m

Number Of Ingredients 14

3 large Eggs
3 tablespoons Unsweetened Almond Milk
1/4 cup Lemon Juice
1/3 cup Melted Coconut Oil ((note 2))
1/2 cup Granulated Sweetener of Choice (I used sugar-free erythritol (note1))
1 tablespoon Vanilla Extract
2 1/2 cups Almond Flour
2 teaspoons Baking Powder
2 tablespoons Poppy Seeds
2 tablespoons Lemon Zest
1/4 teaspoon Salt
1/2 cup Sugar-free Powdered Sweetener
1 tablespoon Melted Coconut oil (or melted butter)
2-3 teaspoons Lemon juice

Steps:

  • Preheat oven to 350°F (180°C). Line a 12-hole muffin pan with muffin paper cases or grease mold with an oil spray if preferred. Set aside.
  • In a medium-sized mixing bowl, whisk together eggs, sugar-free sweetener of your choice, unsweetened almond milk, lemon juice, melted coconut oil, and vanilla extract. Make sure all the ingredients are at room temperature. If you are using cold eggs straight out of the fridge, they will solidify the coconut oil creating oil lumps. Otherwise, use butter to prevent this from happening.
  • Stir in baking powder, almond flour, poppy seeds, lemon zest, salt, and stir gently to incorporate the flour to avoid lumps.
  • Transfer the lemon muffin batter evenly into the 12-muffin cases - about 1/4 cup batter each.
  • Bake for 22-25 minutes or until a toothpick inserted in the middle of the muffins comes out clean or with few to no crumbs on it.
  • Cool for 10 minutes in the pan, then gently transfer onto a cooling rack and cool for 30 minutes to 1 hour before eating. Be patient. They get the best texture at room temperature.

Nutrition Facts : ServingSize 1 muffin, Calories 218.3 kcal, Carbohydrate 6.2 g, Protein 6.8 g, Fat 19.8 g, SaturatedFat 6.6 g, TransFat 0.1 g, Cholesterol 46.5 mg, Sodium 99.7 mg, Fiber 2.9 g, Sugar 1.2 g, UnsaturatedFat 2 g

ALMOND FLOUR BLUEBERRY MUFFINS



Almond Flour Blueberry Muffins image

These almond flour blueberry muffins are simple to make, tender, and healthy! Perfect for grab-n-go breakfast.

Provided by Take Your Health Back Now!

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 9

2 cups finely ground almond flour
½ teaspoon baking soda
¼ teaspoon salt
¼ cup coconut oil, melted and cooled
¼ cup pure maple syrup
3 large eggs
1 tablespoon lemon zest
1 teaspoon vanilla extract
1 cup frozen blueberries

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
  • Whisk almond flour, baking soda, and salt together in a large bowl. Add coconut oil, maple syrup, eggs, lemon zest, and vanilla; mix until combined. Fold in frozen blueberries and spoon into the prepared muffin cups.
  • Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

Nutrition Facts : Calories 203 calories, Carbohydrate 10.6 g, Cholesterol 46.5 mg, Fat 16.1 g, Fiber 2.6 g, Protein 6 g, SaturatedFat 5.1 g, Sodium 119.2 mg, Sugar 5.9 g

Tips:

  • Use almond flour for a gluten-free and low-carb option: Almond flour is a great alternative to wheat flour for those with gluten sensitivities or those following a low-carb diet. It provides a nutty flavor and a moist texture to the muffins.
  • Use fresh lemons for the best flavor: Fresh lemons provide a bright and tangy flavor to the muffins. If you only have bottled lemon juice, you can use it, but the flavor will be less intense.
  • Don't overmix the batter: Overmixing the batter will result in tough muffins. Mix the batter just until the ingredients are combined.
  • Bake the muffins until a toothpick inserted into the center comes out clean: This is the best way to ensure that the muffins are cooked through.
  • Let the muffins cool before frosting them: This will help the frosting to set properly.

Conclusion:

These almond flour lemon muffins are a delicious and healthy treat that are perfect for breakfast, brunch, or a snack. They are gluten-free, low-carb, and packed with flavor. With their moist texture and bright lemon flavor, these muffins are sure to be a hit with everyone who tries them.

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