top of page
  • Liz Hoobchaak

Lemon Poppyseed Muffins

Updated: Nov 6, 2022

These lemon poppyseed muffins have been on constant rotation in my house the past few months. They are dense but soft in the middle and slightly crispy on top. With the addition of lemon extract or lemon essential oil, these are bursting with bright lemony flavor.


  • 4 large eggs

  • 1/4 cup honey

  • 1/3 cup of coconut oil, melted

  • 3 tbsp of butter, melted

  • 1/3 cup of fresh squeezed lemon juice

  • Grated zest from one lemon, preferably organic

  • 10 drops of lemon extract or pure food grade lemon essential oil

  • 1 tsp vanilla extract

  • 1 tsp almond extract

  • 2 1/2 cups blanched almond flour

  • 1 tbsp coconut flour

  • 1/2 tsp baking soda

  • 1/4 tsp salt

  • 2 tbsp poppyseeds


1. Preheat oven to 350ºF and line a muffin tray with paper liners.*

2. Melt the coconut oil and butter in a saucepan on the stove. Once cooled, add to a large mixing bowl with the other wet ingredients.

3. Add the dry ingredients to the same bowl and stir until it is well mixed.

4. Divide the batter evenly between 8 muffin cups and fill to the top. Bake for 20-25 min until the top begins to brown and a toothpick comes out clean.

This recipe yields a dozen muffins.

*When baking with almond flour, it is important to use a silicone muffin tray or parchment paper muffin liner, otherwise, your batter will stick to the pan.

15 views0 comments


bottom of page