Moist ‘n soft Lemon Poppy Seed Muffins
Super moist and soft lemon poppy seed muffins. Exactly how must a perfect muffin has to taste. 25 minutes from scratch!
Servings Prep Time
12muffins 10minutes
Cook Time
Servings Prep Time
12muffins 10minutes
Cook Time
Lemon Poppy Seed Muffins
  • 4medium organic eggs
  • 3/4cup whole grain flouror almond flour
  • 1 1/3cup grated hazelnutsor almond flour
  • juice of 2 organic lemon(about 1/4 cup)
  • zest of 1 organic lemon
  • 1/4cup coconut oilmelted
  • 3tbsp poppy seeds
  • 1/3cup honey
  • 1tsp baking powder
  • 1tsp vanilla powder
  • 1/4tsp salt
  • 1/2cup icing sugar
  • 3tsp lemon juice
  1. Preheat the oven to 170°C / 350°F top/bottom heat. Line a muffin tray with 12 moulds.
  2. Separate the eggs. Beat the egg whites in a food processor until airy and firm.
  3. Wash the lemons hot, dry them, grate the peel to get the zest and squeeze out the juice. Use half of the lemon zest elsewhere.
  4. In a large bowl, mix yolks, lemon juice, lemon zest, coconut oil and honey. In a second bowl, mix grated nuts, flour, poppy seeds, baking powder, salt and vanilla powder.
  5. Stir the dry ingredients into the yolk-lemon mixture with a whisk. Fold in the beaten egg white. Using a spoon, divide the dough into the muffin moulds.
  6. Bake in a preheated oven for approx. 15-18 minutes until the surface is slightly brown. Allow to cool at room temperature.
  7. For the glaze, mix the icing sugar with a little lemon juice and spread on the cooled muffins.