Description
These Lemon Coconut Poppy Seed Muffins are a delightful blend of citrusy lemon, nutty coconut, and crunchy poppy seeds. Moist and flavorful, they make a perfect treat for breakfast or a snack. The easy recipe ensures you can whip up a batch in no time.
Ingredients
Scale
Dry Ingredients:
- 1 ¾ cups all-purpose flour
- ¾ cup granulated sugar
- 1 tablespoon poppy seeds
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1/2 cup shredded sweetened coconut
Wet Ingredients:
- ¾ cup plain Greek yogurt
- 2 large eggs
- ⅓ cup melted coconut oil or vegetable oil
- 2 tablespoons lemon zest (about 2 lemons)
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and prepare a muffin tin with liners or grease.
- Mix Dry Ingredients: In a large bowl, combine flour, sugar, poppy seeds, baking powder, baking soda, salt, and coconut.
- Combine Wet Ingredients: In another bowl, mix Greek yogurt, eggs, oil, lemon zest, lemon juice, and vanilla.
- Combine Mixtures: Pour wet ingredients into the dry mixture, stirring until just combined.
- Bake: Divide batter into muffin cups and bake for 18–22 minutes until a toothpick comes out clean.
- Cool and Serve: Let muffins cool before serving.
Notes
- Add a simple lemon glaze by mixing ½ cup powdered sugar with 1–2 tablespoons lemon juice and drizzling over cooled muffins.
- For a tropical twist, replace half the Greek yogurt with crushed, well-drained pineapple.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 190
- Sugar: 12g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
