Lemon Poppyseed Muffins with Lemon Coconut Glaze

four lemon poppy seed muffins stacked by a glass of milk

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

Cook Time30

Total Time45

Course: Snack

Cuisine: American

Keyword: dairy-free, gluten-free, lemon, snack

Servings: muffins

Calories: 171kcal

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

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.

Nutrition