Meyer Lemon Poppy Muffins

These lemon poppy muffins are light, fluffy, and packed with citrusy goodness. The combination of tangy meyer lemon zest, nutty poppy seeds, and creamy coconut yogurt creates a moist, tender texture.

Enjoy with a warm cup of jujube tea or savor as a joyful little snack.

Makes 12 muffins 

Ingredients:

1 cup almond flour

1 cup unbleached all-purpose flour

1 teaspoon baking powder

¼ teaspoon baking soda

½ teaspoon fine sea salt

3 tablespoons meyer lemon zest

2 tablespoons poppy seeds

1 cup coconut yogurt

1 cup maple sugar (not maple syrup)

1 cup olive oil

2 large organic eggs

1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup with olive oil. Set aside.

2. Mix the dry ingredients: In a medium bowl, whisk together the almond flour, all-purpose flour, baking powder, baking soda, sea salt, poppy seeds, and 2 tablespoons of the meyer lemon zest until evenly combined.

3. Combine the wet ingredients: In a separate large bowl, whisk together the maple sugar, coconut yogurt, olive oil, eggs, and vanilla extract until the mixture is smooth and well blended.

4. Incorporate the dry ingredients: Gradually fold the dry mixture into the wet ingredients, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix, as this can affect the texture of the muffins.

5. Fill the muffin cups: Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full. Sprinkle the remaining 1 tablespoon of lemon zest over the tops for extra brightness.

6. Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.

7. Cool: Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

These lemon poppy muffins are a perfect balance of bright citrus flavor and subtle crunch, making them a delightful treat for breakfast or an afternoon snack. Their moist and tender crumb pairs wonderfully with a cup of jujube tea or matcha. Enjoy them fresh, or store in an airtight container for up to three days to savor later!

Optional Gently fold in a few fresh blueberries into the wet batter, and bake for a few extra minutes.