Coconut Lemon Poppyseed Muffins are a must make for springtime & summer. Coconut and lemon combine in a soft & moist poppyseed muffin with a lemon glaze on top. These muffins are filled with coconut oil, coconut extract, fresh lemon zest & fresh lemon juice.
COCONUT LEMON POPPYSEED MUFFIN RECIPE
Once the grass turns green, the flowers bloom, and the sun is out I always crave coconut flavors, lemon, and lime.
These lemon poppyseed muffins are like summer sunshine in a muffin.
They rise up perfectly (which is important with muffin recipes) and they are not lacking with coconut and lemon flavor.
As I’ve mentioned before I get a lot of recipe inspiration ideas when I am lying in bed at night trying for hours to fall asleep. I think I married the wrong guy (joking…. he’s the best) because literally within 30 seconds of laying down he is dead to the world asleep. Me on the other hand, I will lay there for hours just thinking about random stuff.
These coconut lemon poppyseed muffins did not disappoint. Coconut oil, coconut extract plus fresh lemon zest and lemon juice create a deliciously soft, moist, and super flavorful muffin.
Muffins can sometimes be tricky to make. Most people want perfectly round, high, and moist muffins. The way to achieve this is to combine ingredients into separate bowls and then add in small increments into the batter.
This is how you get perfect muffins and it’s the same method I use for these pumpkin donut glazed muffins.
Yes you will dirty a few bowls and some whisks and a spatula, but the end result will be worth it. Seeing those perfectly tall and rounded muffin peaks is basically one of my favorite things in the world. Yes, I am a food nerd. And proud of it.
TIPS FOR MAKING LEMON POPPYSEED MUFFINS
- Be sure to follow the directions in the recipe. It may seem like an unnecessary pain to use 3 different bowl, but doing that will produce a perfect muffin.
- Please, please, please use fresh lemon! You need the lemon zest anyways so just cut the lemon in half and squeeze the juice. Nothing compares to fresh lemon juice.
- If you don’t have coconut oil or just don’t want to buy it, then feel free to use canola or vegetable oil. The coconut oil adds a subtle coconut flavor but it’s not necessary if you don’t have it or don’t regularly have it in your kitchen.
- If you don’t have the coconut extract ( I would really recommend buying it!) then you could substitute vanilla extract or even lemon extract. Although, with all the fresh lemon juice and zest, adding lemon extract on top of all that might be too much. But you could always try it.
TRY THESE OTHER LEMON & COCONUT RECIPES
- Lemon Zucchini Bread
- Coconut Cream Fruit Dip
- Lemon Pudding Poppyseed Bread
- Coconut Cheesecake Pie
- Lemon Poppyseed Mini Loaf Cakes
- 2/3 cup granulated sugar
- 1/2 cup coconut oil
- 1 lemon, zested & juiced
- 2 large eggs
- 1 cup whole milk
- 1/2 teaspoon coconut extract
- 2 cups flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 tablespoons poppyseeds
- 1 cup powdered sugar
- 1 lemon, juiced (can add lemon zest if wanted)
Heat oven to 400 degrees. Prepare a 12-cup cupcake pan with liners. Set aside.
In a large mixing bowl, add sugar, coconut oil, and the zest of a lemon. Using a handheld blender, or in the bowl of a stand mixer, beat together for 1 minute or until light in color and fluffy looking. Add in eggs, one at a time, beating after each.
In a small mixing bowl, combine the milk, coconut extract, and the juice of the lemon. Mix together with a fork or a whisk.
In a separate small mixing bowl, combine the flour, baking powder, salt, and poppyseeds. Mix together with a fork or a whisk.
Alternate adding the dry ingredients and the wet ingredients into the sugar/egg mixture in the larger mixing bowl. Add half the dry ingredients, mix just until combined, then add half the wet ingredients, and mix just until combined. Repeat this one more time.
Divide the batter among the 12 cupcake liners. Fill each cupcake liner with batter. Each muffin cup will be almost full of batter.
Cook for 16-20 minutes or until toothpick inserted in middle comes out clean. The muffins will be tall and round with small cracks on the top.
Let the muffins cool in the pan for 3-5 minutes and then remove them to a cooling rack to cool completely. If you glaze them while they're still warm, the glaze will sort of melt into the muffin. Or, wait about 20 minutes and then glaze them and the glaze will stay on the muffins (like in the picture).
To make the glaze: Combine the glaze ingredients in a bowl and mix together. Either drizzle the glaze over the muffins, dunk the muffins in the glaze, or frost each muffin with the glaze. Add more or less powdered sugar/milk to attain the consistency of glaze you want.
You will need 1 lemon for the muffin batter. Be sure and zest it first and then cut it in half and juice it. You will add the zest into a different batter than the lemon juice.
You do not need to add the lemon zest to the glaze. Fresh lemon zest can be a bit strong so be careful of that if you are serving these to guests or to little children. My kids did not like the lemon zest in the glaze but I loved it!
The coconut oil comes in a jar and it's solid. You will need to melt it in the microwave and then add it into the batter, in it's liquid form. They also sell coconut oil already melted but it's very expensive compared to the solid form in the jar.
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