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Coconut Flour Lemon Poppy Seed Mini Muffins

Lemon is my favorite springtime flavor and now that it’s April, it’s making an appearance in a lot of my cooking.  I love how lemon brightens up a dish and gives everything from pasta (Ultragrain Spring Pasta with Lemon-Cream Sauce) to bread  (Lemon Blueberry Swirl Bread), salad (Lemon Dill Bulgur Salad with Chickpeas, Cucumber and Feta Cheese), and dessert (Gluten Free Mini Carrot Cakes with Lemon Cream Cheese Glaze) a taste of spring.

Coconut Flour Lemon Poppy Seed Mini Muffins are my latest lemon creation. Lightly sweet and bursting with lemon and poppy seeds, these tasty little gems are great for breakfast, brunch or as an afternoon snack. And, because they’re made with Hodgson Mill Coconut Flour, they’re gluten-free and low in carbohydrates, making them an excellent choice for people with gluten intolerance or diabetes. Coconut flour is also high in fiber (10 grams per ¼ cup versus 1 gram in all-purpose) which means that one or two of these mini muffins are as filling as a large, bakery-size muffin made with white flour. That’s a big deal to those of us who are both health and calorie conscious.

Begin by mixing the coconut flour, salt, baking powder and poppy seeds together in a large bowl. Set aside.

Next, whisk the eggs, lemon zest and juice, coconut oil, honey, vanilla, lemon extract and coconut cream together in a medium-size bowl.
You’ll notice that this recipe calls for 7 eggs – much more than your average muffin recipe. Because coconut flour is gluten-free and high in fiber, it needs a binding agent and a lot of liquid to hold it together. Eggs take care of both requirements and add to the overall protein count in the finished product.
Also, by using honey as our sweetener, these muffins are free of processed sugar. Yet another reason to get baking. 

Pour the wet ingredients into the dry and stir to combine. Set the batter aside for 5 minutes to give the coconut flour time to absorb the liquid and become fully moistened. 

Divide the batter equally into a 24-count, mini muffin pan that’s been heavily sprayed with non-stick cooking spray. Standard-size muffins can be made if preferred, just add on about 10 more minutes of baking time. 

 *Tip* In my experience, I’ve found that things made with coconut flour don’t spread well in the oven, keeping their jagged pre-baked surface instead (chock it up to all that fiber). Those peaks and valleys tend to brown unevenly in the oven creating a not–so-pretty-looking muffin- still tasty, just not a show stopper (see Cherry-Lime Coconut Flour Muffins). So, to get a rounded, bakery-style muffin top, lightly wet your finger with cold water and smooth out the top of the batter before baking. Picture perfect, lovely looking muffins every time.   

Bake the muffins in a 350°F oven for 14 to 16 minutes or until a toothpick inserted into the center comes out clean. 

While the muffins are baking, stir together the lemon juice and powdered sugar in a small bowl to make the glaze. Set aside. 

Immediately after removing the muffins from the oven, use a toothpick to poke a few holes into the top of each muffin. Lightly brush the lemon glaze onto the muffins and then carefully remove them from the pan to a wire rack to cool. The muffins can be served slightly warm or at room temperature. Store in an airtight container for up to three days. 

Moist, lemony, lightly-sweet miniature bites of spring; I fell in love with these little muffins after just one bite. They’re delicious on their own but topped with strawberry jam they’re downright heavenly. Take them up another notch by slicing them horizontally and turning them into mini strawberry shortcakes by adding a dollop of whipped cream and fresh strawberries. Yum! Whatever you do, be sure to pick up a bag of Hodgson Mill Coconut Flour on your next shopping trip or even better, place an on-line order and have it delivered to your door. Spring is such a fleeting season, I know you’ll want to bake up a batch of Coconut Flour Lemon Poppy Seed Mini Muffins before it’s gone. Enjoy!

Coconut Flour Lemon Poppy Seed Mini Muffins

Ingredients

  • 3/4 cups Hodgson Mill Coconut Flour
  • 1/2 tsp. salt
  • 2 tsp. baking powder
  • 2 Tbsp. poppy seed
  • 7 eggs
  • 1 Tbsp. fresh lemon zest
  • 3 Tbsp. fresh lemon juice
  • 1/3 cup coconut oil, melted and cooled
  • 1/4 cup honey
  • 2 tsp. vanilla extract
  • 1 tsp. lemon extract
  • 1/2 cup coconut cream (I used Trader Joe's)

Glaze

  • 2 Tbsp. fresh lemon juice
  • 1/4 cup powdered sugar

Instructions

Mix the coconut flour, salt, baking powder and poppy seeds together in a large bowl. Set aside.  Whisk the eggs, lemon zest and juice, coconut oil, honey, vanilla, lemon extract and coconut cream together in a medium-size bowl.   Pour the wet ingredients into the dry and stir to combine. Set the batter aside for 5 minutes to allow the coconut flour time to absorb the liquid and become fully moistened. Divide the batter equally into a 24-count, mini muffin pan that’s been heavily sprayed with non-stick cooking spray.  With a lightly wet finger, smooth out the top of each muffin before baking. Bake the muffins in a 350°F oven for 14 to 16 minutes or until a toothpick inserted into the center comes out clean.

While the muffins are baking, stir together the lemon juice and powdered sugar in a small bowl to make the glaze. Set aside.  Immediately after removing the muffins from the oven, use a toothpick to poke a few holes into the top of each muffin.   Lightly brush the lemon glaze onto the muffins and then carefully remove them from the pan to a wire rack to cool.  The muffins can be served slightly warm or at room temperature.  Store in an airtight container for up to three days.

Notes

Coconut cream can be purchased in many grocery stores, but if you can’t find it, try placing a can of full-fat coconut milk in the refrigerator upside down overnight.  In the morning, open the top, pour off the liquid and use the leftover coconut cream for this recipe. 

Standard size muffins can be made instead of miniature if preferred.  Add on about 10 extra minutes to the baking time.

Adapted from Cooking with Coconut Oil, by Elizabeth Nyland

 

Servings

24 mini muffins or 12 regular size muffins

You can find Coconut Flour Lemon Poppy Seed Mini Muffins and other recipes from Hodgson Mill by visiting the Recipes page.


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Author: Holly






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Showing 11 Comments
Avatar  Nice post last yearReply

You can try leaving an egg or two out, but you'd need to make up for the missing liquid and find some other binding agent to take its place - maybe some of our milled flax seed?

Avatar  Nice Post last yearReply

Nice Post

Avatar  The Essay Help last yearReply

It looks so yummy indeed, I also made a cake number of times but I always made some mistake while baking. I read your whole recipe and now fully understand how to make it. I will definitely try and will let you know after making:).

Avatar  Buy essays last yearReply

Like it. Thanks for the recipe

Like it, Thank you so much for this share

This is really a great stuff for sharing. Keep it up .Thanks for sharing.

Avatar  Essay Writing 2 years agoReply

I made a cake a year ago from the womans world magizine however now i cannot think that its anyplace! I even had a go at reaching them however they weren't the right formulas. It was 3 layer white cake with lemon filling and coconut on the highest point of the icing. I no it called for confectioners sugar and consistent sugar and for the filling it was lemon juice and u cooked it on the stove with different ingridents. If you don't mind please in the event that anybody realizes that cake im discussing please send it to me I adore it and might want to make it for easter!

Avatar  Hagit ben naim 3 years agoReply

is there a possiblity to use less eggs thank you

Avatar  Holly 3 years agoReply

Seven eggs is a lot, but when it comes to baking with coconut flour (which is gluten-free), eggs are what hold things together. You can try leaving an egg or two out, but you'd need to make up for the missing liquid and find some other binding agent to take its place - maybe some of our milled flax seed? These muffins are so good the way they are, I'm not sure I'd risk changing things. Let me know if you find a new combination with less eggs that works for you. Thanks for the question!

Avatar  Byron Cook 3 years agoReply

Thanks for sharing.

Avatar  Holly 3 years agoReply

You're welcome, Byron! Thanks for stopping by!

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