Lemon Poppy Seed Muffins
Paleo, Dairy-Free, Nut-Free, Fish-Free Lemon muffins are a delightful treat, especially when you crave the comforting aroma and flavor of lemon poppy seed bread. These light and airy muffins, with their zesty lemon flavor, brighten up any morning.
Paleo, Dairy-Free, Nut-Free, Fish-Free Lemon muffins are a delightful treat, especially when you crave the comforting aroma and flavor of lemon poppy seed bread. These light and airy muffins, with their zesty lemon flavor, brighten up any morning.
- Carbohydrate 14.9059918436648 g
- Cholesterol 705 mg
- Fat 42.3032933547603 g
- Fiber 4.36354547972522 g
- Protein 22.9105135014656 g
- Saturated Fat 27.472391352155 g
- Serving Size 1 1 Serving (223g)
- Sodium 346.605818341925 mg
- Sugar 10.5424463639396 g
- Trans Fat 4.31053800127471 g
- Calories 519 calories
Step-by-step
- Preheat the oven to 350.
- Place the dry ingredients in a medium bowl and whisk to combine.
- Add the wet ingredients, except the coconut oil, and blend well with a hand mixer.
- With the mixer on low, slowly pour in the coconut oil. Blend well.
- Stir in the poppy seeds.
- Fill 6 paper-lined muffin cups two-thirds full with batter.
- Bake 21-25 minutes, or until golden brown on top and the center of each muffin springs back when pressed lightly.
- Cool 5-10 minutes in the pan. Serve!
Standard measurements overlook the distinct hydration demands of coconut flour, which absorbs liquid at rates far exceeding traditional wheat varieties. Sifting that flour before it meets the bowl prevents dense pockets of starch from forming around the four eggs required for structure. Whisking dry components thoroughly distributes the half teaspoon of baking powder evenly, ensuring uniform gas production during baking.
- Pour melted coconut oil in a thin, slow stream while the hand mixer runs on low speed to emulsify the fat properly without breaking the egg foam.
- Bake the batter at 350 degrees Fahrenheit for 21 to 25 minutes, watching for a golden exterior and a center that springs back firmly to a light touch.
- Allow the finished pastries to rest in their pan for 5 to 10 minutes to finish setting before transfer.
- Store cooled leftovers in a sealed container for up to three days or preserve them in the freezer for up to three months.
Overmixing once the coconut oil integrates will deflate incorporated air bubbles, producing a heavy and compact crumb. Proper incorporation technique keeps the moisture barrier intact, yielding tender results despite the absence of gluten.
