Description
Delight in the tropical flavors of these Lemon Coconut Poppy Seed Muffins, a perfect blend of citrusy zest, nutty coconut, and crunchy poppy seeds. These moist and fluffy muffins are ideal for a spring breakfast or a delightful snack any time of day.
Ingredients
Scale
Dry Ingredients:
- 1 ¾ cups all-purpose flour
- ¾ cup granulated sugar
- 1 tablespoon poppy seeds
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup shredded sweetened coconut
Wet Ingredients:
- ¾ cup plain Greek yogurt
- 2 large eggs
- ⅓ cup melted coconut oil or vegetable oil
- 2 tablespoons lemon zest (about 2 lemons)
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare a 12-cup muffin tin with liners or by greasing lightly.
- Prepare dry ingredients: In a large bowl, combine flour, sugar, poppy seeds, baking powder, baking soda, salt, and shredded coconut.
- Mix wet ingredients: In another bowl, whisk together Greek yogurt, eggs, melted oil, lemon zest, lemon juice, and vanilla extract until smooth.
- Combine: Pour wet mixture into the dry ingredients and stir until just combined. Do not overmix.
- Bake: Divide batter into muffin cups and bake for 18–22 minutes until a toothpick inserted in the center comes out clean.
- Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Add a simple lemon glaze by mixing ½ cup powdered sugar with 1–2 tablespoons lemon juice and drizzle over cooled muffins.
- For a tropical twist, replace half the Greek yogurt with crushed, well-drained pineapple.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 190
- Sugar: 12g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
