Lemon Poppyseed Muffins with Lemon Zest Glaze
These are so Spring to me. I'm not sure why. But they seem perfect for an Easter Brunch. The glaze is really delicious, just make sure to apply it to completely cooled muffins. If they are the slightest bit warm it will melt right off. The glaze will be best piped on, but you can also just ice a little on top of each muffin. Or skip it entirely, but it is really nice. The recipe calls for full fat coconut milk. I always blend my can and then use that as my milk.
*makes 9 muffins
1 cup almond flour
1/4 cup coconut flour
1/4 cup coconut sugar
1/2 cup full fat coconut milk, blended then measured
2 Tbsp coconut oil or butter
2 tsp lemon extract
1 tsp vanilla extract
1 tsp baking powder
1/4 tsp sea salt
1/8 tsp baking soda
1 Tbsp + 1 tsp poppy seeds
1. Preheat oven to 350F and line a muffin tray with 9 papers.
2. In a large bowl, mix together the almond flour, coconut flour, coconut sugar, baking powder, baking soda, and sea salt. Mix well to combine.
3. In a small bowl, beat together the egg and extracts.
4. Add the egg mixture to the dry ingredients.
5. Melt butter in a pan on low.
6. Add the butter and milk to the large bowl. Mix well to combine.
7. Last, add the poppy seeds and mix to combine.
8. Evenly distribute batter into muffin papers.
9. Bake at 350F for 20 mins.
10. Set aside to cool completely.
Lemon Zest Glaze
1/4 cup coconut oil
1/4 cup honey
1 tsp lemon extract
2 tsp fresh lemon zest
1. Food process all, scraping down the sides when needed, until smooth.
2. Pipe icing onto muffins only when completely cooled.