Meyer Lemon Poppy Seed Muffins

Not sure why I was always so intimidated by baking with Lemons, but now i’m hooked. I’ve made three batches of these, one for the office, one for my friends and another for myself (hehe). These beauties are light, fluffy, filled with a light citrus and sweet flavor that mixes well with the nuttiness of the poppyseeds. They are super simple to make and are a definite crowd pleaser!

Ingredients:

For the Muffins:

  • 2 cups gluten free all-purpose flour

    • I prefer Bobs Red Mill 1 to 1 baking GF flour

  • 1 Tablespoon poppy seeds

  • 2 teaspoons aluminum free baking powder

  • 1/4 teaspoon baking soda

  • 2/3 cup coconut sugar 

  • Zest from 2 medium meyer lemons

  • 2 large eggs, room temperature

  • Juice from 1.5 medium Meyer lemon

  • Quick splash of vanilla extract 

  • 1/3 cup avocado oil

  • 1/2 cup milk or unsweetened oat milk

    • Add more for a moister muffin

  • 1/2 teaspoon fine sea salt

For the icing:

  • 1 cup of cashews, soaked in water overnight or in hot water for 1 hour

  • Juice from 1 Meyer lemon

  • Zest from 1 medium lemon

  • ½ can of coconut cream

  • ¼ cup of oat milk

  • 2 tablespoons of maple syrup 

 

How to:

For the icing:

  • Soak raw cashews in filtered water overnight, or soak in hot water for an hour 

  • Drain the cashews from the soaking water and add them into the blender

  • Add ½ a can of coconut cream, maple syrup, Meyer lemon juice, ½ teaspoon arrow root, a splash of oat milk and blend until a thick and creamy consistency 

  • Place in freezer for an hour, whip the mixture, place in freezer for another hour, whip the mixture again - by now the consistency should be of buttercream 

  • Remove from freezer and place in the fridge 

  • Icing is best used within 4 days in the refrigerator 

For the Muffins:

  • Preheat oven to 400 degrees and line a (preferably) 12-cup muffin tin with paper liners or spray with non-stick coconut spray

  • In a large bowl, whisk together the gluten free flour, poppy seeds, baking powder, baking soda, salt, coconut sugar, and lemon zest - Set aside while you make the wet mixture 

  • In a medium bowl, whisk together the eggs, fresh lemon juice, vanilla extract, oil, and oat milk until completely combined - to ensure its completely combined, lift the whisk and the consistency should be very runny, similar to water, no chunks or messy globs 

  • Pour the wet ingredients into the dry ingredients and mix until just combined, meaning all ingredients have meshed together to form a doughy consistency

  • Transfer the batter to the muffin cups, they will be almost filled to the top, do not overfill because they do rise about an inch

  • Bake at 400 degrees for 13 minutes or until done - always an option to test the center of one of the cupcakes with a toothpick, if the toothpick comes out clean, they are done! 

  • Remove from the baking pan immediately and cool completely on a wire rack

  • Frost the cooled muffins and voila!

It’s also so easy to add in blueberries, or other fruits into the mix for some additional umph! Muffins are best eaten within 3 days, they can also be frozen for 1 month. Enjoy!  

anastasia keramidasbaking, lemon poppy seed, muffins1 Comment