Preheat oven to 350ºF. Prepare 24 mini muffin cups with plenty of nonstick spray or oil. (see note below for standard muffins.)
In a large bowl, mix together coconut flour, salt, baking powder and poppy seeds. Set aside. In a medium bowl, whisk together eggs, lemon zest and juice, coconut oil, honey, vanilla, lemon extract and coconut cream. Pour wet ingredients into dry and stir to combine. Set batter aside for 5 minutes to allow the coconut flour time to absorb the liquid evenly. Divide the batter equally into prepared mini muffin cups With a lightly wet finger or spoon, 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.
Meanwhile, make glaze by stirring together lemon juice and powdered sugar in a small bowl. Immediately after removing the muffins from the oven, use a toothpick to poke a few holes into the top of each muffin. Lightly brush lemon glaze onto the muffins, then carefully remove them from the pan to a wire rack to cool. These look pretty with another drizzle of glaze once completely cool; either reserve some thick pourable glaze or make a little more if desired.
The muffins can be served slightly warm or at room temperature. Store in an airtight container for up to three days.
Notes: To make 12 standard muffins prepare as above but bake for 20-25 minutes, checking often.
Coconut cream is available in many grocery stores (sometimes in Asian or Indian foods section). You can also place a can of full-fat coconut milk in the refrigerator upside down overnight to settle, then in the morning, open the top, pour off the liquid and use the leftover coconut cream for this recipe.