This one is for my lemon loving girls…all my daughters, love all things lemon (see my lemon bars post or the lemon poppy seed donut post) and since I love all their sweet faces so very much, this muffin needed to be created.
It’s actually perfect for this time of year, Spring has “sprung” and it just seems like we need lemon flavored everything! Makes your lips pucker up and your taste buds just dance! You could bake these in mini muffin tins and have a perfect brunch treat as well, how fun is that…the glaze to muffin ratio gets even better!
lemon poppy seed muffin
perfectly paleo lemon poppy seed muffin
- 1½ + 2 tbls cups Otto’s Cassava Flour
- ½ cup maple sugar
- 1½ tbls poppy seeds
- 1 tsp baking powder
- ¼ tsp Redmond Real Salt
- zest of 1 lemon
- 1 cup raw milk buttermilk, room temp (or full fat coconut buttermilk*)
- 3 large eggs, room temp
- ¼ cup ghee, melted
- 15-20 drops doTERRA lemon essential oil (or lemon extract) glaze
- 1-2 cups organic powdered sugar (or maple powdered sugar**)
- juice from zested lemon
- Preheat oven to 385° and line muffin tin with parchment liners.
- In a medium bowl, combine flour, maple sugar, poppy seeds, baking powder and salt. Whisk to combine and set aside.
- In a small bowl, combine lemon zest, room temperature buttermilk, eggs, melted ghee and lemon oil. Whisk well until eggs are all completely incorporated and mixture is smooth.
- Pour the liquid mixture into the dry ingredients and stir to combine with a spatula cleaning the sides and bottom of the bowl to make sure you get all the dry ingredients mixed in.
- Scoop into prepared muffin tins and bake for 18-20 minutes or until center of muffin springs back when touched. You should get 7-9 muffins depending on how large you want them to be.
- While muffins bake, combine glaze ingredients in a small bowl until well combined. You want a smooth and pretty fluid consistency so that you can dip the top of the muffin in it and then it will slowly drip slowly down the sides. Alternately you can certainly just drizzle the tops with the glaze as well. Garnish with additional lemon zest and poppy seeds if desired. Wait until muffins are a bit cool, otherwise the glaze will drip right off a warm muffin
- Allow glaze to set and serve!
* add fresh lemon juice to 1 Cup measuring cup and then fill up the rest of the way with raw milk, use full fat coconut milk for dairy free. **powdered maple sugar – combine 1 cup maple sugar & 1 tbl tapioca starch in a high speed blender (I used a blendtec) and blend for about 30-45 seconds. Place a kitchen towel on top of the lid to keep a fine mist of powder from getting all over your counter top! You should get a perfect powdered sugar…I got almost 2 cups! Your results might be different depending on your blender.