Description
These Delicious Coconut Lemon Poppyseed Muffins are bright, zesty, and perfect for a cheerful breakfast or snack. Featuring a moist crumb enhanced with coconut oil and fresh lemon zest, they are topped with a light lemon glaze and a subtle crunch from poppyseeds. Easy to make and irresistibly flavorful, these muffins brighten up any day with a tropical citrus twist.
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 (to mix with powdered sugar for glaze)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 400°F (204°C) and line your muffin pan with parchment liners to prevent sticking and ensure easy removal.
- Mix Sugar, Coconut Oil, and Lemon Zest: In a large mixing bowl, combine granulated sugar, melted coconut oil, and fresh lemon zest. Beat on medium speed until the mixture becomes pale and fluffy, approximately 2-3 minutes.
- Add Eggs: Add the eggs one at a time to the sugar mixture, mixing well after each addition. Stop mixing when just combined to avoid overworking the batter.
- Combine Milk, Coconut Extract, and Lemon Juice: 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 incorporate.
- Whisk Dry Ingredients: In another bowl, sift together the all-purpose flour, poppyseeds, baking powder, and sea salt. This ensures even distribution of leavening agents and prevents lumps.
- Fold Dry Ingredients Into Wet Mixture: Gently fold the dry ingredients into the wet ingredients until just combined. Some streaks of flour remaining are acceptable—do not overmix as this can toughen the muffins.
- Fill Muffin Cups: Spoon the batter into the muffin cups, 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 muffin tops are golden.
- Cool Muffins: Remove muffins from the oven and allow them to cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely, preventing sogginess.
- Make and Drizzle Glaze: Whisk powdered sugar with fresh lemon juice to create a smooth glaze, adjusting consistency as needed. Drizzle the glaze over the cooled muffins for a bright, sweet finishing touch.
- Serve and Enjoy: Enjoy your Coconut Lemon Poppyseed Muffins at room temperature, perfect with coffee or tea for a delightful treat.
Notes
- You can substitute whole milk with any plant-based milk like almond or soy to make these muffins dairy-free.
- If you don’t have coconut extract, vanilla extract works as a good substitute, though it will change the flavor profile slightly.
- Poppyseeds are optional; they add a subtle crunch and visual appeal but can be omitted if preferred.
- Ensure baking powder is fresh for proper muffin rise.
- Do not overmix the batter as it can make muffins dense and tough.
- Allow muffins to cool fully before glazing to prevent the glaze from melting off.
