Coconut Lemon Poppyseed Muffins

These Coconut Lemon Poppyseed Muffins are a zesty twist on a classic! The lemon adds a burst of freshness, while shredded coconut gives the muffins a soft, tender crumb and tropical flair. Poppyseeds bring a delightful crunch, making each bite unique. They’re easy to make and perfect for breakfast, brunch, or a light afternoon treat.

Prep Time: 15 minutes

Bake Time: 18–22 minutes

Total Time: ~35 minutes

Servings: Makes 12 standard muffins

Ingredients:

1 ¾ cups all-purpose flour
1 tablespoon poppyseeds
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup granulated sugar (or coconut sugar for a deeper flavor)
2 large eggs
½ cup unsweetened coconut milk (full-fat)
⅓ cup melted coconut oil
¼ cup shredded unsweetened coconut
¼ cup plain Greek yogurt or sour cream
Zest of 2 lemons
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract

Instructions:

Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
In a large bowl, whisk together flour, poppyseeds, baking powder, baking soda, and salt.
In another bowl, whisk together eggs, sugar, coconut milk, coconut oil, yogurt, lemon zest, lemon juice, and vanilla extract until smooth.
Add the wet ingredients to the dry ingredients and gently mix until just combined. Fold in shredded coconut.
Spoon batter evenly into muffin cups (about ¾ full).
Bake for 18–22 minutes, or until a toothpick comes out clean.
Let muffins cool in the pan for 5 minutes before transferring to a wire rack.

Serving Suggestion:

Enjoy warm with a pat of butter or a drizzle of honey. They’re also great with tea or coffee!

Tips:

For extra coconut flavor, sprinkle toasted coconut on top before baking.
You can substitute lemon zest with lime for a citrusy variation.
Store in an airtight container for up to 3 days or freeze for later enjoyment.

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🖨️ Printable recipe/ Download PDF