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Coconut Lemon Poppyseed Muffins | Perfect coconut lemon poppyseed muffins are a must make for Easter and springtime. 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 & juice, and poppyseeds #muffins #muffinrecipes

Coconut Lemon Poppyseed Muffins

Perfect coconut lemon poppyseed muffins are a must make for Easter and springtime. 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 & juice, and poppyseeds.
Course Snack
Cuisine American
Prep Time 20 minutes
Cook Time 17 minutes
Total Time 37 minutes
Servings 12 muffins
Author Jessica - Together as Family

Ingredients

muffins

  • 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

lemon glaze

  • 1 cup powdered sugar
  • 1 lemon, juiced (can add lemon zest if wanted)

Instructions

  1. Heat oven to 400 degrees. Prepare a 12-cup cupcake pan with liners. Set aside. 
  2. 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. 

  3. In a small mixing bowl, combine the milk, coconut extract, and the juice of the lemon. Mix together with a fork or a whisk. 

  4. In a separate small mixing bowl, combine the flour, baking powder, salt, and poppyseeds. Mix together with a fork or a whisk. 

  5. 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. 

  6. Divide the batter among the 12 cupcake liners. Fill each cupcake liner with batter. Each muffin cup will be almost full of batter. 

  7. 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. 

  8. 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). 

  9. 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. 

Recipe Notes

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.