Keto Lemon Poppy Seed Muffins

They’re wonderful when freshly baked, but the leftovers are great too and can be frozen for later use. I love having muffins for breakfast. I make a big batch of them on the weekend, freeze them, and thaw them in the microwave each morning. They’re perfect with my morning coffee! ☕ These muffins are especially good. They are incredibly fluffy and they have this wonderful lemony flavor. They’re perfect for breakfast, of course, but they also make a great afternoon snack.

Ingredients

You’ll only need a few simple ingredients to make these keto lemon poppy seed muffins. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need: Eggs: I use large eggs in most of my recipes, this one included. Whole milk: Or you could use heavy cream if you prefer. Lemon juice and lemon zest: Freshly squeezed tastes better than bottled. Melted unsalted butter: European butter is especially good, but any butter will be great. Sweetener: I use stevia. You can use a granulated sweetener if you wish. Sea salt: I use ¼ teaspoon in this recipe. Coconut flour: It’s best to measure it by weight since it’s so absorbent. Baking soda: It should keep for a long time, but it’s still a good idea to check the date and make sure it hasn’t expired. Poppy seeds: You can find them in the spice aisle next to the other spices. They’re not mandatory - the muffins are very good without them - but they do add a wonderful layer of flavor.

Instructions

Making these keto lemon poppy seed muffins is easy! Scroll down to the recipe card for detailed instructions. Here’s an overview of the steps: Mix the ingredients. Your first step is to simply mix together all the ingredients in one bowl, in the order listed. One of the best things about low-carb baking is that you don’t need to worry about over-mixing the gluten. Transfer the mixture to the pan. Once you have a smooth batter, spoon it into greased muffin cups. Bake the muffins. Bake them until puffed and cooked through. This should take about 15 minutes in a 350°F oven.

Expert tip

You can make the batter the night before and refrigerate it. I often do that, so in the morning all I have to do is bake the muffins for about 15 minutes.

Frequently asked questions

Variations

I love this recipe as is and almost always make it as written. But in case you’d like to vary the basic recipe, here are a few ideas for you:

You can use heavy cream instead of milk.Use ⅓ cup of a granulated sweetener instead of stevia.Use 1 teaspoon of baking powder (gluten-free if needed) instead of baking soda.Replace the melted butter with oil such as avocado oil.

Serving suggestions

These muffins are perfect for breakfast. I like to have two of them with my morning coffee. They’re also very good as an afternoon snack. I like to pair one of them with a glass of almond milk for a wonderful afternoon pick-me-up.

Storing leftovers

This recipe makes just five muffins, but you can easily double it and make ten of them. I often do that. As for leftovers, after they have completely cooled, you can keep them in the fridge in an airtight container for up to 4 days. Very lightly reheat them in the microwave prior to enjoying them, just to take the chill out - 5 seconds per muffin. You can also successfully freeze these muffins in freezer bags.

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