Coconut Lemon Poppy Seed Muffins with Lemon Glaze

These Coconut Lemon Poppy Seed Muffins are perfect for a summer treat. They are easy to make, have a hint of coconut, and extra lemony thanks to the lemon glaze that is drizzled over the top of the muffins.

This post is sponsored by Barlean’s.  All opinions are my own.

If I had to choose a favorite muffin, Lemon Poppy Seed is the one I could never get tired of eating.  The tartness of the lemon with the buttery sweet muffin and the goodness of the poppy seeds is just perfect.  I even love lemon poppy seed in scone form.

One of our #CookoutWeek sponsors is Barlean’s and they provided us with Butter Flavored Coconut Oil and I knew instantly what I wanted to make.  I’ve been using coconut oil more and more lately in cooking and baking.  It has just a hint of coconut and works well in nearly any recipe on a 1:1 ratio.  That is perfect for me, because math and me – not friends. This butter flavored coconut oil is great in baking cookies, cakes, and muffins.  It is also delicious to pop popcorn in, cooking shrimp, chicken, and sauteing vegetables. Barlean’s Butter Flavored Coconut Oil is vegan, non-GMO, organic and delicious. It tastes like butter, but has all the benefits of Coconut Oil such as containing natural saturated fats that increase the good HDL cholesterol in your body. I love that you can use the oil as a substitute for other oils without having to change your recipes.

Barlean’s commitment to standard of excellence with all of their products is high on my list because I want to know what I am putting in my body and my family’s too.  They constantly review their practices, products, and keep up-to-date with any relevant legislation on quality and food safety. Good stuff!

So, these muffins.  Let me just say, they’re perfect for breakfast with your coffee or tea, but they are an easy treat to take to any cookout.  The muffins just ooze summer with the fresh lemon inside and with the glaze drizzled over the top.  I made these muffins just using a vegetable oil and they were just “okay”, but when I made them again using the butter flavored coconut oil, they went to fabulously yummy.

A good tip when juicing a lemon is to pop it in the microwave for a few seconds. This will yield more juice from the lemon.  Also, zest your lemon before juicing it. When using coconut oils, they typically are in a solid form and are best used in baking when melted and cooled just a bit.

Coconut Lemon Poppy Seed Muffins with Lemon Glaze #CookoutWeek

These Coconut Lemon Poppy Seed Muffins are perfect for a summer treat. They are easy to make, have a hint of coconut, and extra lemony thanks to the lemon glaze that is drizzled over the top of the muffins.

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Author: Lisa Kerhin

Ingredients

For the muffins:

• 2/3 cup granulated sugar
• 1/2 cup coconut oil melted
• 1 lemon zested and juiced (1 tbsp zest and about 2 – 3 tbsp juice)
• 2 large eggs
• 1 cup whole milk
• 1/2 tsp coconut extract
• 2 cups flour
• 2 tsp baking powder
• 1/4 tsp salt
• 2 tbsp poppy seeds

For the lemon glaze:

• 1 cup powdered sugar
• 1 lemon juiced (2 – 3 tbsp)

Instructions

• Heat your oven to 400 degrees. Prepare a 12-cup cupcake pan with liners and set aside.
• In small bowl, zest your lemon. Then in another small bowl, juice that same lemon. Set both bowls aside.
• In a small bowl, combine your dry ingredients: flour, baking powder, salt, and poppy seeds. Whisk together. Set aside.
• You can use a stand mixer or a handheld mixer. I used my stand mixer. In a large mixing bowl, add the sugar, melted coconut oil, and the zest of a lemon. Beat together for about 1 minute or until batter is light in color and fluffy. Add in eggs, one at a time, beating to combine after each.
• Using the bowl that has the lemon juice, add the rest of the wet ingredients: milk, coconut extract. Whisk together.
• In a separate small mixing bowl, combine the flour, baking powder, salt, and poppy seeds. Whisk together.
• Alternate adding the dry ingredients and the wet ingredients into the egg mixture. Add half the dry ingredients, mix just until combined, then add half the wet ingredients, and mix just until combined. Repeat one more time.
• Divide the batter among the 12 cupcake liners. Fill each cupcake liner with batter; the cups will be almost full of batter.
• Cook for 16-20 minutes or until toothpick inserted in middle comes out clean.
• Let the muffins cool in the pan for 3-5 minutes and then remove them to a cooling rack to cool completely before you glaze them.
• To make the glaze: Combine the glaze ingredients in a bowl and mix together. Add more or less powdered sugar/milk to attain the consistency of glaze you want. I like the glaze on the thick side. Drizzle over cooled muffins and let set a few minutes, then enjoy.

Thank you to Barlean’s for being a #CookoutWeek sponsor and providing the wonderful butter flavored coconut oil I used in this recipe. Don’t forget to head over here and enter the giveaway!