Lemon Poppyseed Muffins
Author: Good Thyme Kitchen
Prep time:
Cook time:
Total time:
Serves: 12
- ½ C coconut oil
- ⅔ C sugar
- 2 eggs, separated
- ½ C buttermilk (can substitute plain Greek yogurt)
- 1 tsp vanilla
- 2 lemons, zested
- 2 Tbsp fresh lemon juice (approx the juice from 1 medium lemon)
- 1½ C flour
- 3 Tbsp poppyseeds
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp kosher salt
- ½ C powdered sugar
- 3 Tbsp lemon juice
- ½ tsp lemon zest
- Preheat oven to 350 degrees
- In a large bowl add coconut oil and sugar, use an electric beater to mix. Separate eggs and add egg yolks (set egg whites aside) and mix.
- In another bowl add flour, poppyseeds, baking powder, baking soda and salt. Mix with a spoon.
- Slowly add the dry ingredients to the wet with mixer on low speed. Add in lemon zest, lemon juice, vanilla and buttermilk.
- In a seperate bowl beat the egg whites with mixer until stiff peaks form. Fold egg whites into the muffin mixture.
- Line cupcake liners in a muffin pan. Distribute the muffin mixture evenly between the 12 muffins.
- Bake for 15 minutes until toothpick comes out clean. Cool to room temp.
- Whisk all ingredients in a small bowl. Drizzle a small amount over each muffin.
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/lemon-poppyseed-muffins/
3.5.3226