Ingredients
Muffins:
1 1/2cups almond flour
1 cup all purpose flour.
¾ cup maple syrup
½ cup sour cream
2 large eggs
¼ cup milk
1 tsp lemon zest
2 tbsp fresh lemon juice
1 ½ tsp baking powder
½ tsp baking soda
½ tsp sea salt
2 tbsp poppy seeds
1 tsp vanilla extract
¼ tsp almond extract
1 tbsp brown sugar *optional
For the glaze
¼ cup sour cream
2 - 3 tbsp maple syrup
1 - 2 tbsp lemon juice
¼ tsp vanilla extract
Lemon zest and poppy seeds for garnish
Directions
Step 1
Preheat oven to 350°F (175°C) and grease the cups of a muffin tin with butter or oil. You can also line them!
Step 2
In a medium bowl, whisk together the flour, almond flour, baking powder, baking soda, salt, and poppy seeds.
1 1/2cups almond flour
1 cup all purpose flour.
1 ½ tsp baking powder
½ tsp baking soda
½ tsp sea salt
2 tbsp poppy seeds
Step 3
In another bowl, mix the eggs, maple syrup, sour cream, milk, lemon juice, lemon zest, and vanilla extract until smooth.
¾ cup maple syrup
½ cup sour cream
2 large eggs
¼ cup milk
1 tsp lemon zest
2 tbsp fresh lemon juice
1 tsp vanilla extract
¼ tsp almond extract
1 tbsp brown sugar *optional
Step 4
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
Step 5
Spoon the batter evenly into the muffin tin, filling each cup about 3/4 full.
Step 6
Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean and the muffins are lightly golden.
Step 7
While the muffins are cooking whisk the glaze ingredients until fully combined.
¼ cup sour cream
2 - 3 tbsp maple syrup
1 - 2 tbsp lemon juice
¼ tsp vanilla extract
Step 8
Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely
Step 9
Top with a generous spoonful of the “glaze”, some extra lemon zest and poppy seeds for garnish (they add a good bit of flavor too!) andddd enjoy!
Lemon zest and poppy seeds for garnish
Step 10
enjoy!
