Description
Delightfully moist and tangy Lemon Poppyseed Muffins made with almond and coconut flours, sweetened naturally with coconut sugar, and topped with a zesty lemon glaze. Perfect for a gluten-free breakfast or snack, these muffins balance a lovely citrus flavor with a gentle crunch from poppy seeds.
Ingredients
Muffin Batter
- 5 eggs (at room temperature)
- ¾ cup coconut sugar
- ½ cup melted coconut oil
- ¼ cup lemon juice (at room temperature)
- ½ tablespoon lemon zest
- 2 cups almond flour
- ¼ cup coconut flour
- 1 tablespoon baking powder
- 2 tablespoons poppy seeds
Lemon Glaze (optional)
- ½ cup powdered sugar
- 1 tablespoon lemon juice
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper or silicone liners.
- Mix Wet Ingredients: In a medium bowl, whisk together the five eggs, coconut sugar, melted coconut oil, lemon juice, and lemon zest until smooth. Ensure eggs and lemon juice are at room temperature to prevent coconut oil from solidifying. If clumps form, gently warm the mixture by placing the bowl on a warm oven surface or in a hot water bath, being careful not to cook the eggs.
- Mix Dry Ingredients: In a separate bowl, whisk together almond flour, coconut flour, baking powder, and poppy seeds until well combined.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients bowl. Stir gently until the batter is fully combined and smooth without lumps.
- Fill Muffin Tin: Evenly distribute the batter into the prepared muffin cups, filling each about two-thirds full.
- Bake: Bake in the preheated oven for 23-25 minutes or until a toothpick inserted in the center of a muffin comes out clean.
- Cool Muffins: Let the muffins cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
- Prepare Lemon Glaze: In a small bowl, whisk powdered sugar with lemon juice until smooth. Adjust consistency by adding more lemon juice if too thick or more powdered sugar if too thin.
- Glaze Muffins: Drizzle the lemon glaze over each cooled muffin just before serving.
- Storage: Store muffins and glaze separately in airtight containers in the refrigerator for up to 5 days.
Notes
- Ensure eggs and lemon juice are at room temperature to avoid coconut oil solidifying and causing lumps.
- If coconut oil solidifies during mixing, gently warm the bowl without overheating to prevent cooking the eggs.
- The lemon glaze is optional but adds a nice sweet-tart finish to the muffins.
- Use paper or silicone liners for easy muffin removal and less cleanup.
- These muffins are gluten-free and suitable for those avoiding grains.
- Store glaze separately to prevent muffins from becoming soggy.
- Can be enjoyed for breakfast, brunch, or as a healthy snack.
