Lemon Poppyseed Muffins
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Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 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
For the Glaze:
  • ½ C powdered sugar
  • 3 Tbsp lemon juice
  • ½ tsp lemon zest
Instructions
  1. Preheat oven to 350 degrees
  2. 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.
  3. In another bowl add flour, poppyseeds, baking powder, baking soda and salt. Mix with a spoon.
  4. Slowly add the dry ingredients to the wet with mixer on low speed. Add in lemon zest, lemon juice, vanilla and buttermilk.
  5. In a seperate bowl beat the egg whites with mixer until stiff peaks form. Fold egg whites into the muffin mixture.
  6. Line cupcake liners in a muffin pan. Distribute the muffin mixture evenly between the 12 muffins.
  7. Bake for 15 minutes until toothpick comes out clean. Cool to room temp.
For the Glaze:
  1. 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/