Coconut Lemon Poppyseed Muffins

Coconut Lemon Poppyseed Muffins bring together zesty citrus, delicate coconut flavor, and a soft, tender crumb dotted with poppyseeds for just the right amount of texture. Finished with a simple & sweet lemon glaze over top.

They taste like something you would pick up at a cozy cafe, but they’re surprisingly easy to make in your own kitchen with simple baking ingredients, poppyseeds, coconut oil, coconut extract, and fresh lemons🍋🥥

Poppyseeds are such a diverse ingredient – like this Poppyseed Chicken Pasta Salad that I make all the time, or my Poppy Seed Chicken Casserole that makes for a cozy dinner.

Coconut Lemon Poppyseed Muffins Recipe (With Coconut Oil)

There is something instantly cheerful about the combination of lemon and coconut – it’s bright, sunny, and can’t help but make you smile and think of sunshine.

Lemon and coconut are not a traditional combo of flavors but I am convinced that I need more recipes with that amazing and delicious combo of fresh lemon and tropical coconut flavors.

Whenever I make these muffins I always think to myself that they look like summer-sunshine-in-a-muffin ☀️They’re a pale yellow color, dotted with purple poppyseeds, and the fresh, bright citrus flavor is perfectly paired with the smooth coconut flavors.

The base of the muffins are coconut oil which makes them super moist and gives them a subtle coconut flavor. They’re perfect for breakfast, an afternoon treat, brunch, bridal or baby showers, or if you just feel like baking and want to make your day a little brighter. Baking always puts me in a better mood❤︎ 

How To Make Coconut Lemon Poppyseed Muffins (Printable Recipe Card)

Preheat the oven to 400°F. Prepare a 12-cup muffin pan and line each muffin cup with a parchment paper liner. Set aside.

In a large mixing bowl using an electric hand mixer, or use a stand mixer with the paddle attachment, add the granulated sugar and melted/liquid coconut oil, and lemon zest. Beat on medium-high speed for 1-2 minutes. The mixture should look very pale in color and fluffy looking.

Add in the eggs, one at a time, beating on low speed just until combined after each egg.

In a separate small mixing bowl, whisk together the whole milk, coconut extract, and the juice of one lemon.

In another separate small mixing bowl, whisk together the flour, poppyseeds, baking powder, and salt.

Alternate adding the small bowl of wet ingredients and small bowl of dry ingredients into the large mixing bowl of sugar/egg mixture. Add half the dry ingredients and mix on low speed just until combined. Then add half of the wet ingredients and mix on low speed just until combined. Repeat this with the other halves.

Fill each muffin cup nearly full of batter.

Bake for 15-18 minutes or until a toothpick inserted into the top middle comes out clean, and the muffins spring back when gently touched with a finger. The muffins should be tall, rounded, with slightly cracks on the top.

Remove the muffins from the oven and allow them to cool in the warm muffin pan for 10 minutes, and then transfer the muffins to a cooling rack to cool completely before glazing.

Make The Lemon Glaze : Whisk together the powdered sugar and juice of one lemon until you get your desired consistency. Add more lemon juice for a thinner glaze and add less lemon juice for a thicker glaze that sticks to the muffin.

Use a fork to glaze the muffins or you can put the glaze into a sandwich Ziploc bag and snip the bottom corner off, and then glaze the muffins.

Enjoy the muffins cooled at room temperature once the glaze has hardened and set, or you can glaze them while they’re still slightly warm (on the cooling rack) and the glaze will melt into the muffins. Either way is delicious.