Coconut Lemon Poppyseed Muffins

Ingredients

• 2/3 cup granulated sugar
• 1/2 cup coconut oil ((measured in melted/liquid state))
• zest of 1 lemon ()
• 2 large eggs
• 1 cup whole milk
• 1/2 teaspoon coconut extract
• juice of 1 lemon ((juice the lemon you zested))
• 2 cups all-purpose flour
• 2 tablespoons poppyseeds
• 2 teaspoons baking powder
• 1/4 teaspoon sea salt
• 1 cup powdered sugar
• 1 lemon (juiced)

Instructions

1. 1

   Preheat the oven to 400°F. Prepare a 12-cup muffin pan and line each muffin cup with a parchment paper liner. Set aside.

2. 2

   --- Coconut Lemon Poppyseed Muffins ---

3. 3

   In a large mixing bowl using an electric hand mixer, or use a stand mixer with the paddle attachment, add the granulated sugar and melted/liquid coconut oil, and lemon zest. Beat on medium-high speed for 1-2 minutes. The mixture should look very pale in color and fluffy looking.

4. 4

   Add in the eggs, one at a time, beating on low speed just until combined after each egg.

5. 5

   In a separate small mixing bowl, whisk together the whole milk, coconut extract, and the juice of one lemon.

6. 6

   In another separate small mixing bowl, whisk together the flour, poppyseeds, baking powder, and salt.

7. 7

   Alternate adding the wet ingredients and dry ingredients into the large mixing bowl of sugar/egg mixture. Add half the dry ingredients and mix on low speed just until combined. Then add half of the wet ingredients and mix on low speed just until combined. Repeat this with the other halves.

8. 8

   Fill each muffin cup nearly full of batter.

9. 9

   Bake for 15-18 minutes or until a toothpick inserted into the top middle comes out clean, and the muffins spring back when gently touched with a finger. The muffins should be tall, rounded, with slightly cracks on the top.

10. 10

    Remove the muffins from the oven and allow them to cool in the warm muffin pan for 10 minutes, and then transfer the muffins to a cooling rack to cool completely before glazing.

11. 11

    --- Make Lemon Glaze ---

12. 12

    Whisk together the powdered sugar and juice of one lemon until you get your desired consistency. Add more lemon juice for a thinner glaze and add less lemon juice for a thicker glaze that sticks to the muffin.

13. 13

    Use a fork to glaze the muffins or you can put the glaze into a sandwich Ziploc bag and snip the bottom corner off, and then glaze the muffins.

14. 14

    Enjoy the muffins cooled at room temperature once the glaze has hardened and set, or you can glaze them while they're still slightly warm (on the cooling rack) and the glaze will melt into the muffins. Either way is delicious.