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Coconut Lemon Poppyseed Muffins

Coconut Lemon Poppyseed Muffins that Brighten Your Day

Delightful Coconut Lemon Poppyseed Muffins are a perfect breakfast treat, blending zesty lemon and sweet coconut for a bright start to your day.
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Prep Time 15 minutes
Cook Time 18 minutes
Cooling Time 10 minutes
Total Time 43 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: Baked Goods
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1 cup Granulated Sugar Consider raw or light brown sugar for richer flavor.
  • 1/2 cup Coconut Oil Can be swapped with melted butter if desired.
  • 1 tbsp Lemon Zest Use freshly zested lemons for the best flavor.
  • 2 large Eggs Essential for muffin structure.
  • 1 cup Whole Milk Almond milk can be a non-dairy alternative.
  • 1 tsp Coconut Extract Vanilla extract can work in a pinch.
  • 1 tbsp Lemon Juice Freshly squeezed is ideal.
  • 2 cups All-Purpose Flour Can swap some for whole wheat flour for added nutrition.
  • 1 tbsp Poppyseeds Feel free to omit for a smoother texture.
  • 2 tsp Baking Powder Ensure it’s fresh for the best outcome.
  • 1/2 tsp Sea Salt Regular salt can also be used.
For the Sweet Lemon Glaze
  • 1 cup Powdered Sugar Adjust based on your consistency preference.
  • 1 tbsp Lemon Juice Fresh juice is best.

Equipment

  • muffin pan
  • Mixing bowls
  • whisk
  • Spoon or ice cream scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a muffin pan with parchment paper liners.
  2. In a bowl, combine sugar and melted coconut oil. Beat in lemon zest until pale and fluffy. Gradually add eggs, mixing well after each.
  3. In another bowl, whisk together milk, coconut extract, and lemon juice. Ensure it’s well combined.
  4. In a separate bowl, mix flour, poppyseeds, baking powder, and salt. Set aside.
  5. Add dry ingredients to wet batter, alternating with the milk mixture until just combined.
  6. Fill each muffin cup nearly full with batter, leaving a little room at the top.
  7. Bake for 15-18 minutes until a toothpick comes out clean and tops are lightly golden.
  8. Cool muffins in the pan for 10 minutes, then transfer to a wire rack.
  9. For the glaze, whisk together powdered sugar and lemon juice until desired consistency is reached, drizzle over cooled muffins.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 27gProtein: 3gFat: 7gSaturated Fat: 6gCholesterol: 40mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Use fresh ingredients for the best flavor. Avoid overmixing to keep muffins light and fluffy. Ensure baking powder is fresh for the best rise. Adjust the glaze thickness to your preference.

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