Description
These Delicious Coconut Lemon Poppyseed Muffins are a bright and flavorful treat featuring the tropical aroma of coconut, the zesty punch of fresh lemon, and a delightful crunch from poppyseeds. Perfectly moist and topped with a tangy lemon glaze, these muffins are an ideal choice for breakfast, brunch, or a sweet snack to brighten your day.
Ingredients
Scale
Wet Ingredients
- 1/2 cup Coconut Oil (Melted)
- 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
- 1 cup Granulated Sugar
- 1 tablespoon Lemon Zest (Fresh)
For the Glaze
- 1 cup Powdered Sugar
- Fresh Lemon Juice (to whisk with powdered sugar for drizzle)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (204°C) and line your muffin pan with parchment liners to prevent sticking and ensure easy removal of muffins.
- Mix Sugar, Oil, and Lemon Zest: In a large mixing bowl, combine the granulated sugar, melted coconut oil, and fresh lemon zest. Beat on medium speed for 2-3 minutes until the mixture becomes pale and fluffy, which helps incorporate air for lighter muffins.
- Add Eggs: Add the eggs one at a time, mixing well after each addition just until combined to maintain a smooth batter without overmixing.
- Combine Milk, Extract, and Lemon Juice: In a separate bowl, whisk together the whole milk, coconut extract, and fresh lemon juice. Gradually add this liquid mixture to the wet ingredients, stirring gently to combine all flavors evenly.
- Sift Dry Ingredients: In another bowl, sift together the all-purpose flour, poppyseeds, baking powder, and sea salt. Sifting ensures even distribution and removes lumps.
- Fold Dry into Wet: Gently fold the dry ingredients into the wet mixture until just combined; some streaks of flour are okay to avoid overmixing, which can toughen muffins.
- Fill Muffin Cups: Spoon the batter into the lined muffin cups, filling each about ¾ full to allow room for rising during baking.
- Bake: Bake the muffins in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
- Cool Muffins: Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely, which prevents sogginess.
- Prepare Lemon Glaze: Whisk the powdered sugar with fresh lemon juice until smooth to create a tangy glaze.
- Glaze Muffins: Drizzle the lemon glaze over the cooled muffins for an extra burst of lemon flavor and a pretty finish.
- Serve and Enjoy: Enjoy your Coconut Lemon Poppyseed Muffins at room temperature, perfect for any time of the day.
Notes
- You can substitute whole milk with almond or soy milk to make the muffins dairy-free.
- If you prefer not to use poppyseeds, you can omit them without altering the texture significantly.
- Ensure baking powder is fresh for proper rising.
- Use fresh lemon zest and juice for the best lemon flavor.
- Melt coconut oil gently to avoid overheating, which can affect texture.
- Do not overmix the batter; folding the dry ingredients gently preserves tenderness.
- The muffins freeze well; thaw and reheat gently before serving.
