When I used to eat gluten baked goods, lemon poppy seed muffins were one of my favorite morning treats. They are lemony, not too sweet, with a bit of poppy crunch and toastiness at the end. Yum! The base for these muffins is the same for my muffins and vanilla cakes – it’s utilizes a flour combination of almond, coconut, and tapioca or arrowroot (I use those two almost interchangeably in baking, successfully).
Coconut flour imparts a fluffy texture to the muffins but tends to pick up a ton of moisture over time. This gets balanced with the tapioca flour or arrowroot starch, which again, will give some fluff to the cake or muffin without texture, but does not pick up moisture with time. The almond flour adds density and flavor to the recipe. If I want a cake with more lift and less texture, I’ll increase the amount of tapioca flour. If I want a baked good to be nice and dense (like a brownie), I’ll increase the amount of almond flour.
It’s always an experiment with me; hard to silence the science in a scientist 🙂
This recipe is pretty basic. If you’re looking for a substitute for a vanilla base, use the ingredients below as a guide. Be mindful of any added dry ingredients, because you’ll need to substitute those with something else dry, or just cut down your volume of liquid. It’s a game of ratios.
At the end, I added a glaze to the muffins because they are not horribly sweet and, well, that’s what some people like. The contrast of the lemon muffin with the lime in the glaze is a nice surprise. I make these without the glaze also and still really enjoy them. Something to keep in mind with the glaze, it takes a little over an hour to dry, so give yourself enough time before serving.
For the muffin recipe you’ll need:
1/4 c. + 2T. almond flour
3/4 c. coconut flour
1/4 c. + 2T. tapioca flour
1/2 t. baking soda
1 1/2 t. baking powder
1/4 c. palm sugar
1/2 t. salt
3 T. lemon peel granules
2 T. poppy seeds
1/4 c. honey
3/4 c. coconut milk
3/4 c. canola oil (or some appropriate substitute)
2 T. vanilla
2 t. lemon oil
For the lime zest glaze you’ll need:
1 c. powdered sugar
2 t. freshly grated lime zest
3 T. lemon juice
1/8 t. salt
First, preheat your oven to 350F. Line baking pans with cups – I used mini cups (30). If you make cupcake sized muffins, this recipe will make ~12. If you make jumbo muffins, this recipe will make 6.
Mix all the dry ingredients in a large mixing bowl (flours, palm sugar, baking soda and powder, salt, poppy seeds, lemon peel granules).
Next, add the wet ingredients to the bowl (order does not matter here) – honey, coconut milk, eggs, canola oil, vanilla and lemon oil.
Mix all ingredients until just mixed.
For the mini muffins, I found it easiest to actually pipe the batter into the cups using an icing bag – I am a messy baker. If you have a small spoon, or you’re just that talented, do it in whatever way works for you 🙂 These muffins will rise some so while it’s okay to fill the liners pretty high, don’t overdo it.
Place the baking trays in the center of the oven and bake for approximately 25-30 minutes, or until a toothpick inserted into the center of the muffin comes out clean. Not sure what I mean? Check out my “Cup of Joe” Four Layer Chocolate Cake post.
Now, while the muffins are baking, prepare the glaze.
In a small mixing bowl, combine the powdered sugar, salt and lemon juice with a whisk (there should be no sugar lumps!). Add the zest and whisk to mix.
Now, once your muffins are out of the oven and cooled a bit (warm to the touch, but not hot), drizzle the glaze over the muffins. It’s okay if it goes down the side of the muffin, go crazy.
Let the muffins stand for about an hour, until the glaze becomes dry and crackly.
Then enjoy! 🙂
Want to get creative? Try different zests with the glaze or even in the muffins.