These mini lemon almond flour muffins, or cupcakes, have a lovely lemon tang, squidgy center and make the perfect relatively healthy treat or snack. (Bonus: they’re gluten free)
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I don’t often get that excited about baked goods, what with my not-too-sweet tooth. And I certainly don’t tend to have to stop myself from eating a whole tray at once, but this is one case that’s a bit different. These mini lemon almond flour muffins were absolutely delicious.
I had originally intended to make them and take them to share with some friends, but in the end I ate a few too many before I even left the house and then didn’t really want to share the rest. So I didn’t.
But I have made them since for a bake sale to make up for not sharing the first time. And I’m at least sharing the recipe with you so you can enjoy them, too.
I’ve gone back and forth on whether to call them lemon almond cupcakes or muffins, since they’re kind of borderline both. But all you need to know is they’re tasty.
Lemon has always been a favorite flavor of mine. It’s one I share with my mum, and I’m pretty sure she’d be a fan of these – I might need to add them to the list for a future visit.
They’re filled with lemon curd which I have lovely memories making with my mum in the past, and then spreading it on toast and raisin bread.
Here it helps add an extra lemon burst to the muffins. It’s not that obvious after baking, but you can sense it and definitely taste it.
Why use a mix of flours?
These tasty little bites are made partly with almond flour, which gives them a lovely flavor, mixed with rice flour. I find that when using non-wheat flours you are always best to mix them, unless you use a blend.
The reason for this is they each have slightly different qualities – some are very fine, some more coarse. Some dry the mixture out, others become more liquid. Here I combined with rice flour to keep it gluten free.
To make these, you start by mixing the wet ingredients, apart from the egg white, then add in the dry ingredients. Fold in the beaten egg white to try to keep as much air as possible. Then part fill each cavity of the muffin tin. Add a drop of lemon curd, cover it with more mixture then bake.
See how they come together in the short video!
I’ve still to try, but I suspect the lemon curd would be more obvious in full-sized muffins, but there’s something nice about enjoying these cute little bites.
I used homemade lemon curd, which is really easy to make and I would definitely recommend. If you don’t get round to it or have the ingredients, you could use store-bought (but it’s not quite the same!).
Since originally publishing this, I know some readers have tried other jams instead of lemon curd in the middle. Clearly, this will change the flavor profile a bit but I can see something like blueberry or blackberry jam, or something else that pairs well with lemon, being delicious as well.
These lemon almond flour muffins are nice and easy to make and so light and tasty, they would make a perfect gift for mother’s day, or to share with others whenever you manage to make them. Or, like me, you can save them and devour them yourselves. Either way, they are definitely worth making and enjoying.
Love lemon? Try these other lemon treats:
- French lemon yogurt cake
- Lemon madeleines
- Meyer lemon cookies
- Plus get many more snack recipes, both sweet and savory, in the archives.
I use this mini muffin pan for these which works well (affiliate link).
See some of my favorite cooking tools and ingredients in the Caroline’s Cooking Amazon store.
Mini lemon almond flour muffins GF)
- 1 egg divided
- ½ lemon juice ie from ½ lemon
- 1 lemon zest ie from 1 lemon
- 2 tbsp coconut oil melted and allowed to cool
- 2 tbsp honey
- ½ cup almond flour 60g ground almonds
- ¼ cup rice flour 35g
- ½ tsp baking powder
- 3 tbsp lemon curd about ⅓ of separate recipe, see below
- Preheat oven to 350F/175C.
- Mix egg yolk, lemon zest and juice, coconut oil and honey in a bowl and combine.
- Add the flours and baking powder and mix well.
- In a separate bowl, whisk the egg white until it forms soft peaks.
- Take a little of the egg white and mix into the other mixture. Then carefully fold the remaining egg white in to the mixture until mixed but taking care not to lose all the air.
- Fill the tins half-full, create a slight dip in the middle then put a little of the lemon curd – around ¼-1/2tsp – in the middle of each. Carefully spoon the remaining mixture on top so the curd is covered but not mixed in.
- Bake for approx 15 minutes until gently golden.