Description
These Delicious Coconut Lemon Poppyseed Muffins are perfectly moist and bursting with bright citrus flavors, complemented by a subtle crunch from poppyseeds and a luscious lemon glaze. Easy to make and ideal for breakfast or a refreshing snack.
Ingredients
Scale
Wet Ingredients
- 1 cup Granulated Sugar
- 1/2 cup Coconut Oil (Melted)
- 1 tablespoon Lemon Zest (Fresh)
- 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)
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
Glaze
- 1 cup Powdered Sugar
- Fresh Lemon Juice (as needed to make glaze)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (204°C) and line your muffin pan with parchment liners to prepare for baking.
- Mix Wet Ingredients: In a large mixing bowl, combine granulated sugar, melted coconut oil, and fresh lemon zest. Beat on medium speed for 2-3 minutes until the mixture is pale and fluffy.
- Add Eggs: Add the eggs one at a time to the sugar mixture, mixing well after each addition just until combined.
- Incorporate Milk and Extract: In a separate bowl, whisk together whole milk, coconut extract, and fresh lemon juice. Gradually add this liquid mixture to the wet ingredients, stirring gently to combine.
- Prepare Dry Ingredients: In another bowl, sift together the all-purpose flour, poppyseeds, baking powder, and sea salt to ensure even distribution and remove lumps.
- Combine Wet and Dry Ingredients: Gently fold the dry ingredients into the wet mixture until just combined. Leave a few streaks of flour to avoid overmixing, which can toughen muffins.
- Fill Muffin Cups: Spoon the batter into the prepared muffin liners, filling each about three-quarters full to allow room for rising.
- Bake: Place the muffin pan in the preheated oven and bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean and the tops are golden brown.
- Cool Muffins: Let the muffins cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely before glazing.
- Make and Apply Glaze: Whisk the powdered sugar with enough fresh lemon juice to make a drizzle consistency glaze. Drizzle over the cooled muffins evenly.
- Serve: Enjoy your Coconut Lemon Poppyseed Muffins at room temperature for the best flavor and texture.
Notes
- You can substitute whole milk with almond or soy milk for a non-dairy version.
- If you don’t have coconut extract, vanilla extract can be used as a substitute.
- Poppyseeds can be omitted if you prefer a seed-free muffin.
- Ensure baking powder is fresh to help the muffins rise properly.
- Do not overmix the batter to keep the muffins tender and fluffy.
- For a stronger lemon flavor, increase the lemon zest or juice slightly.
