I have been trying to get back in the habit of making a few make-ahead meals on weekends to make weekdays a bit more manageable. While looking through old recipes, I came across a recipe I made nearly a decade ago for Coconut Lemon Poppy Seed Muffins. I decided to revisit the recipe, adding a bit more lemon flavor through the addition of lemon extract (paid link). These yummy little guys are the result!
Ingredients (makes 12 cupcake-sized muffins or 6 large muffins):
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/8 teaspoon salt
- 6 tablespoons coconut oil, melted and allowed to cool slightly
- 1/2 cup sugar
- 2 eggs, at room temperature, or 1/2 cup unsweetened applesauce to make vegan
- 1/2 teaspoon lemon extract
- 1 cup whole milk, or coconut milk to make dairy free/vegan
- the zest of 2 lemons
- 2 tablespoons poppy seeds
Preheat your oven to 350 degrees F. Prepare a cupcake tin or muffin tin with paper liners.
Whisk together 2 cups flour, 1 tablespoon baking powder and 1/4 teaspoon salt and set aside.
Measure out 6 tablespoons coconut oil into a microwavable bowl and microwave until melted, 30 to 60 seconds. Let cool for 5 minutes.
When the coconut oil has cooled, add to a large bowl with the sugar and mix to combine.
Add in the eggs, stirring until just combined. Follow with the lemon extract.
Slowly add half of your flour mixture to the sugar egg mixture, stirring to combine.
Follow with half of your milk, then with the other half of the flour mixture, and finally the remaining milk.
Stir in the lemon zest and poppy seeds until just combined.
Add the batter evenly to your prepared cupcake or muffin tins.
Bake at 350 degrees F for 20-25 minutes or until a toothpick inserted into the muffins comes out clean. (They don’t really brown, so be sure to check them once they’ve risen using the toothpick test.)
Let cool completely. If freezing, add to freezer zip top bags before adding to your freezer.
The muffins are light and airy with a nice balance of coconut and lemon flavor.
I make mine in cupcake tins, which are the perfect size for a small breakfast with coffee or eat two for a heartier portion!
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/8 teaspoon salt
- 6 tablespoons coconut oil, melted and allowed to cool slightly
- 1/2 cup sugar
- 2 eggs, at room temperature
- 1/2 teaspoon lemon extract
- 1 cup whole milk or coconut milk to make vegan
- the zest of 2 lemons
- 2 tablespoons poppy seeds
Instructions
- Preheat your oven to 350 degrees F. Prepare a cupcake tin or muffin tin with paper liners.
- Whisk together 2 cups flour, 1 tablespoon baking powder and 1/4 teaspoon salt and set aside.
- Measure out 6 tablespoons coconut oil into a microwavable bowl and microwave until melted, 30 to 60 seconds. Let cool for 5 minutes.
- When the coconut oil has cooled, add to a large bowl with the sugar and mix to combine.
- Add in the eggs, stirring until just combined. Follow with the lemon extract.
- Slowly add half of your flour mixture to the sugar egg mixture, stirring to combine.
- Follow with half of your milk, then with the other half of the flour mixture, and finally the remaining milk.
- Stir in the lemon zest and poppy seeds until just combined.
- Add the batter evenly to your prepared cupcake or muffin tins.
- Bake at 350 degrees F for 20-25 minutes or until a toothpick inserted into the muffins comes out clean. (They don’t really brown up, so be sure to check them once they’ve risen using the toothpick test.)
- Let cool completely. If freezing, add to freezer zip top bags before adding to your freezer.
Looks absolutely delicious 🙂 This recipe is easy and amazing. Keep sharing the great content.