Go Back
+ servings
four lemon poppy seed muffins stacked by a glass of milk
Print Recipe
5 from 1 vote

Lemon Poppyseed Muffins with Lemon Coconut Glaze

Sweet, bright, and full of fresh lemon flavor, these Lemon Poppyseed Muffins are soft and moist and are finished with a drizzle of Lemon Coconut Glaze
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Snack
Cuisine: American
Keyword: dairy-free, gluten-free, lemon, snack
Servings: 12 muffins
Calories: 171kcal


For the muffins:

  • 4 eggs, room temperature
  • ½ cup maple syrup
  • zest of one lemon
  • cup lemon juice
  • ¼ cup + 2 tbsp coconut oil, melted
  • 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


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!


Lemon Blueberry Muffins: Remove the poppyseed from the recipe and fold in ¾ cup fresh blueberries after mixing all the ingredients. Bake for the recommended amount of time. 


Serving: 1muffin | Calories: 171kcal | Carbohydrates: 20.3g | Protein: 3.2g | Fat: 8.7g | Saturated Fat: 4.3g | Trans Fat: 0.1g | Cholesterol: 54.6mg | Sodium: 123.3mg | Potassium: 83.4mg | Fiber: 2.7g | Sugar: 11g | Vitamin A: 79.7IU | Vitamin C: 3.3mg | Calcium: 61.4mg | Iron: 0.8mg