Lemon Coconut Poppy Seed Muffins Recipe

A single glazed lemon poppy seed muffin on parchment paper.

5 from 3 votes

Lemon Coconut Poppy Seed Muffins Recipe

Snack time just got a whole lot better with these Lemon Coconut Poppy Seed Muffins! They’re sweet, tangy, and packed with flavor—without any dairy!

Prep Time10

Cook Time18

Total Time28

Course: Breads & Muffins, Breakfast

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings:

Calories: 250kcal

Author: Andrea

Ingredients

2 cups all-purpose flour
2/3 cup sugar
1/2 cup coconut oil
1/2 cup Dairy Free Cultured Coconut Milk (vanilla)
1/2 cup Dairy Free Coconut Milk (vanilla)
1 lemon juiced and zest
2 eggs
2 tsp baking powder
1/4 tsp salt
2 Tbsp poppy seeds

Optional Lemon Glaze

1/2 cup powdered sugar
2-3 Tbsp lemon juice
1/2 tsp lemon zest

Instructions

Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line one muffin pan with liners, and set aside.
In the bowl of a stand mixer (or a large mixing bowl), combine sugar, coconut oil, and lemon zest. Beat until light and fluffy, about 2 minutes. Add the eggs one at a time, and mix until combined.
In a medium-size mixing bowl, combine flour, baking powder, salt, and poppy seeds. Whisk together.
Combine coconut milk, cultured coconut, and lemon juice in a small bowl. Alternate adding dry ingredients and wet ingredients to the sugar/oil mixture. Once the mixture has come together, be careful not to overmix! Scoop batter into the liners, filling ¾ of the way full.
Place in the preheated oven and bake for 18–20 minutes or until the tops become lightly golden brown in color. Remove and allow to cool in the muffin pan for 3 minutes before transferring to a wire rack to cool completely.
If desired, prepare the glaze by combining all the ingredients in a small mixing bowl. Turn cooled muffins upside down and swirl the tops in the glaze. Continue swirling to remove any excess glaze.

Notes

This recipe was entered into the So Delicious and GoDairyFree.org March Recipe Madness competition.

Adding vanilla-flavored coconut products eliminates the need for vanilla extract. However, if you love vanilla (or don't have vanilla-flavored coconut products), you can add ½ tsp. to the batter.
Try substituting 1 cup of all-purpose flour with whole wheat flour for a healthier version.
For a vegan version, try using your favorite egg replacer.
For a non-dairy version, substitute the coconut oil for butter, the coconut milk for whole milk, and the cultured coconut for your favorite coconut-flavored yogurt.
These muffins are delicious with or without the glaze!

STORE these Lemon and Coconut Muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to 1 week.

If you'd like to FREEZE them, wrap the muffins individually in plastic wrap or foil and place them in a freezer-safe bag. They can be frozen for up to 3 months. To REHEAT, simply thaw at room temperature or microwave for 15-20 seconds.

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