Lemon Poppyseed Muffins
User Reviews
4.6
Lemon Poppyseed Muffins
Description
The Lemon Poppyseed Muffins combine almond and coconut flours as their base, providing a moist and slightly dense texture different from traditional wheat flour muffins. The batter is enriched with eggs, coconut oil, and coconut sugar, balanced by freshly squeezed lemon juice and grated lemon zest for a fresh, citrusy note. Poppy seeds add a delicate crunch throughout each bite. The muffins are baked until a toothpick inserted comes out clean, indicating they are fully set but still tender inside. The optional lemon glaze, made from powdered sugar and lemon juice, can be drizzled over the muffins to add a glossy, sweet accent that complements the tartness of the lemon.
Thanks to the use of room temperature eggs and lemon juice, the coconut oil blends smoothly without clumping, ensuring a uniform texture. These muffins turn out well golden and lightly fragrant, suitable for a morning treat or afternoon snack. They pair well with tea or coffee and can be served plain or with the lemon glaze depending on preference.
Letting the muffins cool before glazing prevents the glaze from melting completely. Baking time of 23 to 25 minutes allows for a moist crumb that holds together nicely. These muffins are a good choice for those who prefer baked goods with less refined sugar and gluten-free flours.
Ingredients
- 5 egg at room temperature
- ¾ cup coconut sugar
- ½ cup coconut oil melted
- ¼ cup lemon juice at room temperature
- ½ Tablespoon lemon zest
- 2 cups almond flour
- ¼ cup coconut flour
- 1 Tablespoon baking powder
- 2 Tablespoons poppy seeds
- lemon glaze optional
Lemon Glaze
- ½ cup powdered sugar
- 1 Tablespoon lemon juice
Instructions
- Preheat oven to 350°F. Place 12 paper or silicone liners in your muffin tin.
- In a medium bowl, mix together eggs, coconut sugar, coconut oil, lemon juice and lemon zest with a whisk. I made a note to make sure your eggs and lemon juice are at room temperature otherwise the coconut oil will solidify and create clumps. If this does happen, you can set the mixing bowl on the warm part of your oven as it’s preheating or set the bowl in a larger bowl of hot water until the coconut oil melts again. Just be sure you don’t get it too hot or else the eggs will start cooking.
- In another mixing bowl, whisk together the almond flour, coconut flour, baking powder and poppy seeds. Pour the liquid mixture into the bowl with the dry and stir until mixture is fully combined without any lumps.
- Pour the batter evenly into the prepared muffin tin, filling each cavity about ⅔ of the way full. Bake for 23-25 minutes or until a toothpick inserted in the center of the muffin comes out clean.
- Let muffins cool in the tin for about 10 minutes or so, then remove and let cool completely on a wire rack.
- To make the lemon glaze, whisk together the powdered sugar with lemon juice until no lumps remain. If the glaze is too thick, add a little more lemon juice. If the glaze is too thin, add a little more powered sugar.
- Drizzle glaze over each muffin just before serving.
- Store muffins and glaze in separate storage containers in the fridge for up to 5 days.
Notes
- Use room temperature eggs and lemon juice to prevent coconut oil from clumping in the mixture.
- If coconut oil solidifies, gently rewarm the batter by placing the mixing bowl in a warm environment until smooth.
- The lemon glaze is optional but adds a pleasant sweet-tart finish when drizzled over cooled muffins.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 291 kcal
% Daily Value*
| Serving | 1muffin (without glaze) | |
| Calories | 291kcal | 15% |
| Carbohydrates | 28g | 9% |
| Protein | 7g | 14% |
| Fat | 21g | 32% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Cholesterol | 77mg | 26% |
| Sodium | 163mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 16g | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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