Why You’ll Love This Almond Flour Lemon Muffins
- Unbelievably Moist & Tender. Almond flour is naturally oil-rich, which means these muffins stay incredibly soft and moist for days. No more dry, crumbly muffins—this recipe delivers a perfect, delicate texture every single time.
- A Bright, Zesty Punch. We’re using both fresh lemon juice and plenty of zest, so you get a real burst of citrus in every bite. It’s not a shy, background flavor; it’s the star of the show, and it’s wonderfully refreshing.
- Simple & Quick to Make. Honestly, this is a one-bowl situation for the most part. You can be mixing the batter while the oven preheats, and in less than 25 minutes, you’ll have warm muffins ready to enjoy. It’s the perfect low-fuss, high-reward bake.
- Naturally Gluten-Free Goodness. Because we’re using almond flour as the base, these muffins are naturally gluten-free. They’re a fantastic option if you’re baking for someone with dietary restrictions, but they’re so delicious that everyone will be asking for the recipe.
Ingredients & Tools
- 3 cups (300 g) blanched almond flour
- 1/2 cup (100 g) granulated sugar (or coconut sugar)
- 1/4 cup (30 g) tapioca flour or arrowroot starch
- 1 tsp baking soda
- 1/4 tsp fine sea salt
- 3 large eggs, at room temperature
- 1/4 cup (60 ml) melted coconut oil (or avocado oil)
- 1/4 cup (60 ml) fresh lemon juice (from about 2 lemons)
- Zest of 2 large lemons
- 1 tsp pure vanilla extract
Tools: 12-cup muffin tin, muffin liners, mixing bowl, whisk, zester, juicer.
A quick note on the almond flour—using blanched almond flour (the kind made from skinless almonds) really gives you a finer, lighter crumb. And that little bit of tapioca flour? It’s the secret trick to binding everything together and preventing a gritty texture, making the final muffin beautifully soft.
Serves: 12 | Prep Time: 10 minutes | Cook Time: 18-20 minutes | Total Time: 30 minutes
Before You Start: Tips & Ingredient Notes
- Room temperature eggs are non-negotiable. Seriously, this makes a huge difference. Cold eggs can cause the melted coconut oil to solidify into little lumps, which can lead to an uneven batter. Just pop your eggs in a bowl of warm water for 5 minutes if you forgot to take them out.
- Don’t skip the zest! The yellow part of the lemon peel (the zest) is where all the powerful, aromatic citrus oils live. It’s what gives these muffins that incredible, fragrant lemon flavor that you just can’t get from juice alone.
- Measure your almond flour correctly. The best way is to spoon the flour into your measuring cup and level it off with a knife. Scooping it directly with the cup can pack it down, resulting in too much flour and denser muffins. For best results, I really recommend using a kitchen scale.
- Why tapioca or arrowroot? Almond flour lacks gluten, so it needs a little help to create structure. Tapioca or arrowroot acts as a binder, giving the muffins a lighter, more cake-like texture instead of being overly dense. It’s a small ingredient that makes a big impact.
How to Make Almond Flour Lemon Muffins
Step 1: Prep and Preheat. Start by preheating your oven to 350°F (175°C). This is crucial for almond flour baking, as a properly heated oven helps the muffins rise correctly. Line a 12-cup muffin tin with parchment paper liners. I find parchment liners work better than standard paper ones here, as they peel away from the delicate crumb more easily.
Step 2: Combine the Dry Ingredients. In a large mixing bowl, whisk together the almond flour, sugar, tapioca flour, baking soda, and salt. Whisk it really well for about 30 seconds to ensure the baking soda is evenly distributed—this will guarantee a nice, even rise. You’ll notice the mixture is light and airy.
Step 3: Mix the Wet Ingredients. In a separate medium bowl (or you can just make a well in the center of the dry ingredients), whisk the room-temperature eggs. Then, whisk in the melted (but not hot) coconut oil, fresh lemon juice, lemon zest, and vanilla extract. The mixture should look smooth and emulsified.
Step 4: Bring the Batter Together. Pour the wet ingredients into the dry ingredients. Using a spatula, gently fold everything together until just combined. The trick is to stop mixing as soon as you no longer see streaks of dry flour. The batter will be thick and scoopable—this is exactly what you want. Overmixing can lead to dense muffins.
Step 5: Portion and Bake. Divide the batter evenly among the 12 prepared muffin cups, filling them almost to the top. Almond flour muffins don’t rise as dramatically as traditional ones, so a full cup is perfect. You can smooth the tops gently with a damp finger if you like. Pop the tin into the preheated oven and bake for 18-20 minutes. They’re done when the tops are golden brown and a toothpick inserted into the center comes out clean.
Step 6: Cool Completely. This is the hardest part—waiting! Let the muffins cool in the pan for 10 minutes. They are very fragile when hot, so this allows them to set. After 10 minutes, transfer them to a wire rack to cool completely. I know it’s tempting to eat one warm (and you totally can!), but they slice and hold their shape much better once fully cooled.
Serving Suggestions
Complementary Dishes
- A bowl of fresh berries — The sweet-tart burst of blueberries or raspberries cuts through the richness of the almond flour and complements the lemon flavor beautifully.
- A dollop of Greek yogurt or coconut cream — Adding a creamy element creates a lovely contrast in textures and adds a touch of protein, making it a more substantial breakfast or snack.
- A simple green salad with a light vinaigrette — For a brunch spread, these muffins pair surprisingly well with a fresh, peppery arugula salad, balancing the meal perfectly.
Drinks
- Earl Grey tea — The bergamot in the tea is a fantastic friend to the citrus notes in the muffin, creating a really sophisticated flavor pairing.
- A cold glass of almond milk — It keeps the theme going and is a wonderfully light, dairy-free option that doesn’t overpower the delicate muffin.
- A sharp, hot coffee — The bitterness of a good brew is the perfect counterpoint to the sweet and tangy flavors of the muffin, waking up all your taste buds.
Something Sweet
- A drizzle of lemon glaze — For a truly decadent treat, whisk together some powdered sugar and lemon juice and drizzle it over the cooled muffins. It adds an extra layer of sweetness and zing.
- A scoop of lemon sorbet — If you’re serving these for dessert, try splitting a warm muffin and topping it with a cool scoop of sorbet. The contrast is divine.
- Dark chocolate chunks folded into the batter — Next time you bake them, try adding 1/2 cup of dark chocolate chunks. The combination of dark chocolate and lemon is a classic for a very good reason.
Top Mistakes to Avoid
- Mistake: Overmixing the batter. Almond flour is delicate, and overworking the batter can lead to a dense, oily texture. Fold gently until the ingredients are just combined—a few lumps are absolutely fine.
- Mistake: Using cold ingredients. I mentioned the eggs, but the same goes for the coconut oil. If your oil re-solidifies when it hits cold eggs, you’ll have little specks of solid fat in your batter, which can create tunnels and an uneven bake.
- Mistake: Not letting them cool in the pan. I know, the wait is agony. But if you try to take them out immediately, they are so tender that they’ll likely fall apart. That 10-minute rest in the tin is essential for structure.
- Mistake: Substituting almond meal for almond flour. Almond meal is typically made from almonds with the skins on and is more coarse. It will result in a heavier, grainier muffin. For the best texture, stick with finely ground, blanched almond flour.
Expert Tips
- Tip: Grate your zest directly into the sugar. Before you add the sugar to the bowl, rub the lemon zest into it with your fingers. This releases the citrus oils from the zest and infuses the sugar with an incredible lemon fragrance that permeates the entire muffin.
- Tip: Use an ice cream scoop for perfect portions. A standard-sized ice cream scoop (about 3 tablespoons) is the perfect tool for dividing the batter evenly among the muffin cups. It’s quick, clean, and ensures all your muffins bake at the same rate.
- Tip: Check for doneness a minute early. Almond flour can go from perfectly golden to over-browned quite quickly. Start checking your muffins at the 17-minute mark. The toothpick test is your best friend here.
- Tip: Add a textural topping. Before baking, sprinkle the tops with a little sliced almonds or a tablespoon of turbinado sugar. This adds a delightful crunch that contrasts wonderfully with the soft interior.
FAQs
Can I make these muffins dairy-free?
They already are! This recipe uses coconut oil, making it naturally dairy-free. Just double-check that your vanilla extract is pure and doesn’t contain any sneaky additives if you’re strictly avoiding dairy.
How should I store these almond flour lemon muffins?
Because they are so moist, it’s best to store them in an airtight container at room temperature for up to 2 days. For longer storage, I highly recommend keeping them in the fridge for up to a week. You can enjoy them cold or let them come to room temperature for about 30 minutes. They also freeze beautifully for up to 3 months.
My muffins turned out a bit dense. What happened?
This is usually due to one of two things: overmixing the batter or using a coarser almond flour/almond meal. Remember, a light hand when folding is key. Also, ensure your baking soda is fresh! If it’s expired, it won’t provide the necessary lift, resulting in a denser texture.
Can I use bottled lemon juice instead of fresh?
Honestly, I really don’t recommend it. Fresh lemon juice provides a bright, vibrant flavor that bottled juice just can’t match. Bottled juice often has a flat, slightly metallic taste. For the best results, fresh is always best—plus, you need the fresh lemons for the zest anyway!
Can I make this into a loaf instead of muffins?
Absolutely! Pour the batter into a parchment-lined 8×4 inch loaf pan. You’ll need to increase the baking time significantly, to about 45-55 minutes. Start checking for doneness around the 40-minute mark with a toothpick. The top will be deep golden brown when it’s ready.
Almond Flour Lemon Muffins
Whip up incredibly moist & tender almond flour lemon muffins! This easy, gluten-free recipe delivers a bright, zesty punch in under 30 minutes. Perfect for breakfast or tea.
Ingredients
Ingredients
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3 cups blanched almond flour (300 g)
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1/2 cup granulated sugar (100 g (or coconut sugar))
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1/4 cup tapioca flour or arrowroot starch (30 g)
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1 tsp baking soda
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1/4 tsp fine sea salt
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3 large eggs (at room temperature)
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1/4 cup melted coconut oil (60 ml (or avocado oil))
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1/4 cup fresh lemon juice (60 ml (from about 2 lemons))
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2 large lemons lemon zest
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1 tsp pure vanilla extract
Instructions
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Start by preheating your oven to 350°F (175°C). This is crucial for almond flour baking, as a properly heated oven helps the muffins rise correctly. Line a 12-cup muffin tin with parchment paper liners. I find parchment liners work better than standard paper ones here, as they peel away from the delicate crumb more easily.01
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In a large mixing bowl, whisk together the almond flour, sugar, tapioca flour, baking soda, and salt. Whisk it really well for about 30 seconds to ensure the baking soda is evenly distributed—this will guarantee a nice, even rise. You'll notice the mixture is light and airy.02
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In a separate medium bowl (or you can just make a well in the center of the dry ingredients), whisk the room-temperature eggs. Then, whisk in the melted (but not hot) coconut oil, fresh lemon juice, lemon zest, and vanilla extract. The mixture should look smooth and emulsified.03
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Pour the wet ingredients into the dry ingredients. Using a spatula, gently fold everything together until just combined. The trick is to stop mixing as soon as you no longer see streaks of dry flour. The batter will be thick and scoopable—this is exactly what you want. Overmixing can lead to dense muffins.04
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Divide the batter evenly among the 12 prepared muffin cups, filling them almost to the top. Almond flour muffins don't rise as dramatically as traditional ones, so a full cup is perfect. You can smooth the tops gently with a damp finger if you like. Pop the tin into the preheated oven and bake for 18-20 minutes. They're done when the tops are golden brown and a toothpick inserted into the center comes out clean.05
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Let the muffins cool in the pan for 10 minutes. They are very fragile when hot, so this allows them to set. After 10 minutes, transfer them to a wire rack to cool completely. I know it's tempting to eat one warm (and you totally can!), but they slice and hold their shape much better once fully cooled.06
