Lemon Poppyseed Muffins (Lc) Recipe

Name: Lemon Poppyseed Muffins (Lc)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup butter, softened; 1/2 cup sweetener (Swerve, powdered); 3 eggs; 1.5 cups almond flour; 1/2 cup coconut flour; 2 teaspoons baking powder; 1/4 teaspoon arrowroot powder; 1/4-1/2 cups freshly squeezed lemon juice; 8 tablespoons freshly grated lemon zest; 1/2 teaspoon vanilla; 1 cup full fat sour cream; 4-6 tablespoons poppy seeds; 4 tablespoons butter, melted (topping); 3/4 cup almond flour (topping); 3 tablespoons sweetener (Swerve powder) (topping); 1 teaspoon lemon zest (topping); 1 tablespoon coconut flour (topping); 1/2 cup sweetener (Swerve powder) (glaze); 4 tablespoons fresh lemon juice (glaze)

Servings: persons

1/2 cup butter, softened
1/2 cup sweetener (Swerve, powdered)
3 eggs
1.5 cups almond flour
1/2 cup coconut flour
2 teaspoons baking powder
1/4 teaspoon arrowroot powder
1/4-1/2 cups freshly squeezed lemon juice
8 tablespoons freshly grated lemon zest
1/2 teaspoon vanilla
1 cup full fat sour cream
4-6 tablespoons poppy seeds
4 tablespoons butter, melted (topping)
3/4 cup almond flour (topping)
3 tablespoons sweetener (Swerve powder) (topping)
1 teaspoon lemon zest (topping)
1 tablespoon coconut flour (topping)
1/2 cup sweetener (Swerve powder) (glaze)
4 tablespoons fresh lemon juice (glaze)

1
Simply combine all of the muffin ingredients in a mixing bowl and mix thoroughly. You can use a blender if you wish. Preheat oven to 350F and line 12 muffin tins with paper liners.
2
For the topping, combine the melted butter with the other ingredients to make a crumb.
3
Divide the muffin batter evenly into the muffin tins with a 1/4 cup scoop.
4
Crumble the topping over each muffin. Bake for 25 minutes.
5
Prepare the glaze by combining the sweetener with some lemon juice. Adjust the amounts to get a thick nut mobile glaze.
6
After the muffins are baked and slightly cooled, spoon and spread some glaze over each one and sprinkle the tops with more zest. Cool completely, wrap in plastic and refrigerate to store.

1396

kcal

Calories

121

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1/2 cup butter, softened, 1/2 cup sweetener (Swerve, powdered), 3 eggs, 1.5 cups almond flour, and more.

Yes, Lemon Poppyseed Muffins (Lc) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lemon Poppyseed Muffins (Lc)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions