Description
These muffins are fluffy, lemon-y muffins topped with a tangy cashew glaze. This recipe is perfect for parties, brunch, or breakfast. These are some of our fave muffins!
Ingredients
- Lemon Poppy Seed Muffins
- 3/4 cup coconut flour
- 1/4 teaspoon salt
- 2 teaspoons arrowroot starch (can try subbing corn starch although I haven’t tested this)
- 1 1/2 teaspoons baking soda
- 1 Tablespoon poppy seeds
- 4 eggs, room temperature
- Zest of 1 lemon
- 1/2 cup fresh squeezed lemon juice (about 2 1/2 to 3 lemons)
- 1/2 cup honey
- 1/4 cup melted coconut oil
- 1/4 cup plain, unsweetened Greek yogurt* (I used nonfat)
- 1 teaspoon pure vanilla extract
- Lemon Glaze
- 3/4 cup raw cashews soaked in water for at least 6 to 8 hours (or over night)**
- 1/4 cup honey (or more to taste)
- 2 tablespoons coconut oil, melted
- zest of 1 lemon
- 1/4 cup fresh squeezed lemon juice
- 1 teaspoon pure vanilla extract
- Pinch salt
- 3 to 5 tablespoons of filtered water, if needed
Instructions
- Preheat oven to 350 degrees Fahrenheit and grease a muffin pan, set aside.
- Make the batter In a large bowl mix the dry ingredients: coconut flour, salt, arrowroot starch, baking soda, and poppy seeds together until well combined. In a seperate medium size bowl whisk together the wet ingredients: eggs, lemon zest, lemon juice, coconut oil, Greek yogurt, vanilla until well combined. Pour the wet ingredients into the dry and stir to combine. NOTE: you will notice that the baking soda is reacting to the acidity of the lemon juice by fizzing. Don’t worry, this is expected and yields a really light, delicate muffin. Just try of work quickly to get them into the oven at this point.
- Transfer the batter into the muffin tins Evenly divide the batter between 11 muffin cavities, about 1/4 cup for each muffin. I like to use a large ice cream scoop. Top each muffin with a few extra poppy seeds, if desired.
- Bake: Bake the muffins for 20 to 23 minutes or until a tooth pick removes cleanly from the center of a muffin and the edges are browned. Allow them to cool in the pan for 15 to 20 minutes. Remove and allow them to cool complete on a cooling rack.
- Make the Lemon glaze: While the muffins are baking make the glaze. Drain the cashews that have been soaking. Add the drained cashews, honey, coconut oil , lemon zest, lemon juice vanilla, salt to a high speed blender. Blend for 2 to 3 minutes until everything is smooth. The consistency should be thick but easy to spread, if it’s too thick add a tablespoon at a time of filtered water until it reaches your desired consistency. Taste and adjust flavors as needed. Keep in mind that the glaze will thicken a little as it cools.
- Decorate Muffins Once the muffins have cooled you can spread on some of the glaze. You might have some glaze leftover. You can save it for future muffins or spread it on cookies, pancakes, or even mix it into your oatmeal. Keep in mind that the glaze does dry out slightly as it is sitting out in the open. If serving these to guests or at a party it is best to frost them just before displaying or serving them.
- Store leftover muffins: Store leftover muffins in the fridge for up to 1 week, or at room temperature for 3ish days.
Notes
This recipe makes 11 muffins. Although I wanted that extra muffin the recipe turned out perfect and I didn’t want to mess with the proportions to get another muffin out of it and maybe have the recipe not turn out, sorry for the odd number. But trust me, they’re worth it!
*To keep this recipe dairy free you can try subbing unsweetened, unflavored coconut yogurt. You could also try subbing in plain, unsweetened applesauce for slightly different results.
**Normally I suggest that if you forget to soak your cashews over night that you can soak them in very hot water for 1 hour. For this recipe I found that I got the best results with the smoothest glaze when I soaked the cashews for at least 6 hours. However, if you have a super high powered speed blender this might not be as much of a concern.
Recipe adapted from Detoxinista.
