Lemon Poppyseed Muffins will always be one of my favorite muffin flavors. They have a fresh and bright lemon flavor with a nutty crunch from the poppyseeds. This recipe also has a sweet Lemon Coconut Glaze that takes them to the next level.
Almond flour is typically used in paleo muffin recipes since it gives baked goods that light and airy texture. I try to make as many of my recipes nut-free to accommodate more people and since I don't eat almonds either, I decided to leave them out. Instead, I used coconut flour (which is nut-free even though coconut has the word 'nut' in it!) to keep the recipe nut-free.
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How to make this recipe
The first step in making this recipe is to combine the dry ingredients in a large bowl and mix well. I like to use a whisk to make sure everything is equally incorporated. To a second bowl, add the wet ingredients and mix. Pour the wet ingredients into the dry ingredients and mix until just combined.
Pour the muffin batter into a greased muffin tin or a muffin tin lined with muffin papers. Bake for about thirty minutes in a 350-degree oven.
While the muffins are baking, make the glaze by placing the coconut butter and coconut oil in a heat-safe dish and gently melt it in either the microwave or by placing it in a bowl with warm water. Once the coconut butter and coconut oil have melted, add the remaining ingredients and mix until smooth.
Once the muffins have baked and are completely cooled, drizzle with the glaze and sprinkle with some poppy seeds.
Lemon coconut glaze
I wish I could take credit for the amazing lemon coconut glaze that is drizzled on these muffins but unfortunately, I can not. The recipe is Megan's from Detoxinista. She is an absolute kitchen genius. I highly recommend checking out her food blog.
What is coconut butter?
Coconut butter is essentially blended coconut flakes. The result is a super creamy and spreadable "butter." I will typically buy my coconut butter although you can make it at home. My favorite brand is Nutiva.
Lemon blueberry muffin recipe
This recipe would also make the perfect batter for lemon blueberry muffins. Simply leave out the poppy seeds and fold in ¾ of a cup of fresh blueberries after combining all the ingredients. Blueberries and lemon are a classic flavor combination that everyone loves.
How to store muffins
I prefer room-temperature baked goods so I store these muffins in an airtight container on the counter for up to two days. They are quite moist so they won't last as long on the counter compared to the fridge. They can be stored in the fridge in an airtight container for up to five days or in the freezer for up to three months.
Looking for more muffin recipes? Make sure to check out these Grain-free Banana Muffins and White Mulberry Muffins.
Lemon Poppyseed Muffins with Lemon Coconut Glaze
Ingredients
For the muffins:
- 4 eggs, room temperature
- ½ cup maple syrup
- zest of one lemon
- ⅓ cup lemon juice
- ¼ cup + 2 tbsp coconut oil, melted
- ⅓ cup coconut flour
- ½ cup tapioca flour
- 1 tsp baking soda
- 3 tbsp poppyseeds
For the glaze:
- ½ cup coconut butter
- ¼ cup warm water
- 2 tbsp maple syrup or honey
- 2 tbsp coconut oil, melted
- 1 tbsp lemon juice
Instructions
For the muffins:
- Preheat the oven to 350 degrees. Either grease a muffin tin or line with muffin papers. Set aside.
- In a medium-sized bowl, combine the coconut flour, tapioca flour, baking soda, and poppy seeds. Mix to combine. In a small bowl, add the eggs, maple syrup, lemon zest, lemon juice, and melted coconut oil. Mix well. I like to use a whisk to make sure the eggs are incorporated. Add the wet ingredients to the dry ingredients and stir until everything is combined.
- Scoop out about ⅓ cup of the muffin batter and equally place in the 12 muffin tins. Place the muffins in the oven and bake for 25-30 minutes or until golden brown on the sides and the center bounces back if touched.
For the glaze:
- While the muffins are baking, make the glaze by placing the coconut butter and the coconut oil in a heat-safe bowl (I use a glass measuring cup) and either gently heat in the microwave or place the bowl in a bowl of warm water. Stir every few minutes until the coconut butter is melted. Once melted, add the other ingredients and stir until creamy.
- Once the muffins have baked and are completely cool, drizzle with the lemon coconut glaze and a sprinkle of poppyseeds. Enjoy!
Notes
Nutrition
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Updated: 04/16/2021
I made these with flax meal eggs...which I do not recommend. It made the inside of the muffin too gooey. BUT the flavor was still incredible. Will definitely make again and follow the recipe 🙂
Thanks for letting me know how you modified this recipe! Flax eggs can be a great vegan alternative in some baked goods, but not all. Glad to hear they still tasted good!