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
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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.
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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.
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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.
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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.
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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.
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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.
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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.
