Preheat and prep. Heat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or grease well.

Mix dry ingredients. In a large bowl, whisk together 2 cups almond flour, 2 tablespoons coconut flour, 1/2 to 3/4 cup granulated low carb sweetener (adjust to taste), 2 teaspoons baking powder, and 1/4 teaspoon salt. Break up any almond flour clumps for a smooth batter.

Whisk wet ingredients. In a separate bowl, whisk 3 large eggs, 1/3 cup melted butter, 1/2 cup Greek yogurt or sour cream, 1 tablespoon lemon zest, 2–3 tablespoons fresh lemon juice, and 1 teaspoon vanilla. Add a drop or two of almond extract if using.

Combine. Pour wet ingredients into dry and stir until just combined. The batter should be thick but scoopable. If it looks dry, add 1–2 tablespoons milk or water. If too thin, sprinkle in a bit more almond flour.

Fold in poppy seeds. Gently fold in 1–1.5 tablespoons poppy seeds. Don’t overmix; you want a tender crumb.

Fill the cups. Divide the batter evenly among the 12 muffin cups. A standard scoop helps keep them uniform and ensures even baking.

Bake. Bake for 18–22 minutes, or until the tops are lightly golden and a toothpick comes out clean or with a few moist crumbs. Check at 18 minutes so you don’t overbake.

Cool. Let the muffins cool in the pan for 5 minutes, then transfer to a rack. Almond flour muffins set as they cool, so give them at least 15 minutes before eating.

Optional glaze. For a brighter finish, whisk 1/2 cup powdered low carb sweetener with 1–2 tablespoons lemon juice until smooth. Drizzle over cooled muffins and add a little extra zest if you want a stronger lemon kick.