Lemon Poppy Seed Mini Muffins (with glaze)
Summer comes early when these little muffins are being baked. The balance of sweet and tangy is just right with a perfectly moist crumb and the slight crunch of the poppy seeds.
Servings: 8
Calories: 268kcal
Ingredients
For the Muffins:
- 1 1/2 cup blanched almond flour or unblanched (super fine grind)
- 2 tbsp organic coconut flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tbsp poppy seeds
- 1/4 tsp Himalayan salt
- 1 tbsp lemon zest (approx one whole zested lemon)
- 1/4 cup lemon juice (approx one juiced lemon)
- 4 tbsp coconut oil (solid)
- 3 tbsp coconut milk
- 3 large eggs
- 1/4 cup honey
- 1 tsp vanilla extract
For the Glaze:
- 1 tbsp coconut oil
- 1 1/2 tbsp honey
- 1 tbsp coconut milk
- 1/2 tsp lemon zest
- 1 tbsp lemon juice
- 1/2 tsp vanilla extract
Instructions
For the Muffins:
- Pre-heat oven to 350°F (175°C).
- Mix together the almond flour, coconut flour, baking soda, baking powder, poppy seeds and salt in a large bowl.
- Add the lemon juice, solid coconut oil, coconut milk, eggs, honey and vanilla extract to a blender and blend until smooth. The mixture will resemble a thick smoothie.
- Add the liquid mixture along with the lemon zest to the dry ingredients and combine.
- Set the mixture aside allow it to rest while you grease a mini muffin tray with coconut oil (omit if using muffin wrappers).
- By now the batter should have fluffed up a bit. Using a scoop or two teaspoons, spoon the batter into each of the muffin molds until all the batter is used.
- Bake at 350°F (175°C) for ten minutes or until a toothpick inserted comes out with crumbs attached. If the toothpick comes out wet give it another two minutes before checking again.
For the Glaze:
- Blend all ingredients together until smooth in a pot on low heat until it begins to simmer.
- Remove from the heat and allow to cool to room temp stirring occasionally to ensure the glaze is well incorporated. If a skin forms you can skim it off.
- Pour the glaze into a bowl and put into the refrigerator for 10 minutes. Mix the glaze to blend it all together as it cools down to ensure the oil is well distributed.
Notes
- It's essential that you blend the wet ingredients of the muffin batter together to evenly disperse the solid coconut oil. The reason behind this is that melted coconut oil makes the batter too wet and runny and that affects the density of the muffins and its crumb structure.
- If you want a stronger lemon flavor feel free to add a few drops of lemon extract or even lemon oil to the batter!
- The glaze can be a little bit tricky as the oil sometimes makes a "skin" or forms a crust on the top. If this happens warm it slightly in the microwave until it softens and mix well before chilling again. Alternately you can simply skim the hardened coconut oil "skin" from the top and the glaze will thicken up properly after that.
Nutrition
Calories: 268kcal | Carbohydrates: 15g | Protein: 7g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 79mg | Sodium: 266mg | Potassium: 126mg | Fiber: 3g | Sugar: 9g | Vitamin A: 115IU | Vitamin C: 3.9mg | Calcium: 99mg | Iron: 1.6mg