Lemon Poppyseed Muffins With Lemon Glaze

Love Chef Laura
by Love Chef Laura
12 muffins
45 min

Lemon Poppyseed Muffins will always be one of my favorite muffin flavors. They have a fresh and bright lemon flavor with a nutty crunch from the poppyseeds. This recipe also has a sweet Lemon Coconut Glaze that takes them to the next level.

Almond flour is typically used in paleo muffin recipes since it gives baked goods that light and airy texture. I try to make as many of my recipes nut-free to accommodate more people and since I don't eat almonds either, I decided to leave them out. Instead, I used coconut flour (which is nut-free even though coconut has the word 'nut' in it!) to keep the recipe nut-free.

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How to make this recipe

The first step in making this recipe is to combine the dry ingredients in a large bowl and mix well. I like to use a whisk to make sure everything is equally incorporated. To a second bowl, add the wet ingredients and mix. Pour the wet ingredients into the dry ingredients and mix until just combined.

Pour the muffin batter into a greased muffin tin or a muffin tin lined with muffin papers. Bake for about thirty minutes in a 350-degree oven.

While the muffins are baking, make the glaze by placing the coconut butter and coconut oil in a heat-safe dish and gently melt it in either the microwave or by placing it in a bowl with warm water. Once the coconut butter and coconut oil have melted, add the remaining ingredients and mix until smooth.

Once the muffins have baked and are completely cooled, drizzle with the glaze and sprinkle with some poppy seeds.

Lemon coconut glaze

I wish I could take credit for the amazing lemon coconut glaze that is drizzled on these muffins but unfortunately, I can not. The recipe is Megan's from Detoxinista. She is an absolute kitchen genius. I highly recommend checking out her food blog.

Lemon blueberry muffin recipe

This recipe would also make the perfect batter for lemon blueberry muffins. Simply leave out the poppy seeds and fold in ¾ of a cup of fresh blueberries after combining all the ingredients. Blueberries and lemon are a classic flavor combination that everyone loves.

How to store muffins

I prefer room-temperature baked goods so I store these muffins in an airtight container on the counter for up to two days. They are quite moist so they won't last as long on the counter compared to the fridge. They can be stored in the fridge in an airtight container for up to five days or in the freezer for up to three months.

Looking for more muffin recipes? Make sure to check out these Grain-free Banana Muffins and White Mulberry Muffins.

Lemon Poppyseed Muffins With Lemon Glaze
Recipe details
  • 12  muffins
  • Prep time: 15 Minutes Cook time: 30 Minutes Total time: 45 min
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For the muffins:
  • 4 eggs, room temperature
  • ½ cup maple syrup
  • zest of one lemon
  • 1/3 cup lemon juice
  • ¼ cup + 2 tbsp coconut oil, melted
  • 1/3 cup coconut flour
  • ½ cup tapioca flour
  • 1 tsp baking soda
  • 3 tbsp poppyseeds
For the glaze:
  • ½ cup coconut butter
  • ¼ cup warm water
  • 2 tbsp maple syrup or honey
  • 2 tbsp coconut oil, melted
  • 1 tbsp lemon juice
  • Lemon Blueberry Muffins: Remove the poppyseed from the recipe and fold in ¾ cup fresh blueberries after mixing all the ingredients. Bake for the recommended amount of time.
Love Chef Laura
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  • Mary Mary on Apr 21, 2021

    What does & frac 13; coconut flour mean? I don't understand... is that a typo?

    • Love Chef Laura Love Chef Laura on Apr 22, 2021

      Yes, I apologize. When my recipes are imported to this site, not everything is translated properly. The recipe calls for 1/3 cup.

  • SUZANNA SUZANNA on Apr 25, 2021


    • Love Chef Laura Love Chef Laura on Apr 25, 2021

      With my experience of being a pastry chef and a baker, baked goods at room temperature allow the flavors to really be enhanced where as refrigeration can mute some flavors. But as you stated, it’s all opinion!