Description
These Delicious Coconut Lemon Poppyseed Muffins are a refreshing and bright breakfast or snack option. Combining zesty lemon, tropical coconut flavor, and the delicate crunch of poppyseeds, these moist muffins are perfect for any time you want a sweet, tangy treat with a tropical twist.
Ingredients
Scale
Wet Ingredients
- 1 cup Granulated Sugar
- 1/2 cup Coconut Oil (Melted)
- 2 large Eggs
- 1 cup Whole Milk (Or almond/soy milk for non-dairy)
- 1 teaspoon Coconut Extract (Can substitute with vanilla extract)
- 1/4 cup Fresh Lemon Juice (Preferably fresh)
- 1 tablespoon Lemon Zest (Fresh)
Dry Ingredients
- 2 cups All-Purpose Flour (Spoon and leveled)
- 1 tablespoon Poppyseeds (Can be omitted if necessary)
- 1 tablespoon Baking Powder (Ensure it’s fresh)
- 1/2 teaspoon Sea Salt
For Topping/Glaze
- 1 cup Powdered Sugar
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups to prevent sticking.
- Mix Wet Ingredients: In a large bowl, whisk together the granulated sugar and melted coconut oil until combined. Add in the eggs one at a time, beating well after each addition. Stir in the lemon zest, coconut extract, and fresh lemon juice. Then whisk in the milk until the mixture is smooth.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, sea salt, and poppyseeds. Make sure everything is evenly distributed.
- Mix Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet mixture using a spatula or wooden spoon, mixing just until combined to avoid overmixing, which could toughen the muffins.
- Fill Muffin Tin: Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full to allow space for rising.
- Bake: Bake in the preheated oven for 18 minutes, or until a toothpick inserted in the center comes out clean and the tops are golden brown.
- Cool Muffins: Remove the muffins from the oven and cool them in the tin for 5 minutes before transferring to a wire rack to cool completely.
- Prepare Glaze: In a small bowl, whisk the powdered sugar with a few teaspoons of lemon juice until smooth and glaze-like. Adjust the consistency by adding more lemon juice or powdered sugar as needed.
- Glaze Muffins: Drizzle the lemon glaze over the cooled muffins for an extra burst of citrus flavor and a glossy finish. Let the glaze set before serving.
Notes
- You can substitute almond or soy milk for a dairy-free version.
- If poppyseeds are not preferred, they can be left out without significantly affecting texture.
- Use fresh lemon juice and zest for the best vibrant flavor.
- Make sure to not overmix the batter to keep muffins tender.
