Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large mixing bowl, whisk together the almond flour, erythritol, poppy seeds, baking powder, and salt until well combined.
- In a medium bowl, whisk together the eggs, melted butter, lemon juice, lemon zest, and vanilla extract until smooth. The mixture will be bright and fragrant.
- Pour the wet ingredients into the dry ingredients and stir with a rubber spatula until just combined. The batter will be thick but scoopable.
- Divide the batter evenly among the 12 muffin cups, filling each about 2/3 full.
- Bake for 18-20 minutes, until the tops are light golden and a toothpick inserted into the center comes out clean.
- Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before glazing.
- Optional glaze: Whisk together the powdered erythritol and lemon juice until smooth. Drizzle over the cooled muffins and let set for 5 minutes before serving.
Nutrition
Notes
Storage: Keep unglazed muffins in an airtight container at room temperature for 3 days, refrigerate for up to 1 week, or freeze for up to 3 months. Add glaze just before serving for best texture.
Lemon Intensity: For an extra lemony punch, add 1/4 teaspoon of lemon extract to the wet ingredients.
Zesting Tip: Only zest the bright yellow part of the lemon—the white pith underneath is bitter.
Spring Perfect: These muffins are a wonderful addition to Easter brunch or any spring gathering!
Skip the Glaze: Without the glaze, these are 3g net carbs. The glaze adds minimal carbs but isn't necessary—they're delicious either way.
