Lemon Poppyseed Muffins (sea moss infused)

If you're looking for a light, refreshing, and nourishing treat, these lemon poppyseed muffins are the perfect addition to your day! Bursting with vibrant citrus flavor and packed with wholesome ingredients, they’re a delicious way to indulge without compromising your wellness goals. Whether you're enjoying them with a cup of herbal tea or as a quick snack on the go, these muffins are sure to bring a little sunshine to your routine!

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Here is what you'll need:

For the muffins

2 1/2 cups all purpose flour

3/4  cup brown sugar

2 1/2 tsp baking soda

2 tbsp poppy seed

1/2 tsp pink salt 

1/2 cup unsalted butter, melted

2 tbsp coconut oil, melted

2 large eggs or egg replacement

2 tbsp of my organic baobab infused sea moss gel

2 tsp vanilla extract

2 tbsp lemon zest (about 2 lemons)

1/2 lemon juice squeezed

1 cup coconut milk, room temperarure

For the lemon syrup

1/4 cup fresh lemon juice

1/3 cup of coconut sugar

the peel of one lemon

 

Instructions

Use two large bowls. One for your dry ingredients and one for your wet ingredients.

First, whisk together all your dry ingredients; the flour, sugar, baking powder, poppy seeds, baking soda, and pink salt. (use a whisk)

In another bowl, mix your melted butter, coconut oil, eggs, sea moss gel, vanilla extract, lemon zest, lemon juice and milk together. 

Pour the wet mixture into the dry and combine. (use a flat spatula)

Here is what will get your muffins TALL. Cover your bowl with a plastic wrap and let it sit for ONE HOUR. 

Preheat your oven and make your lemon syrup. 

Put lemon juice and coconut sugar in a small saucepan and once it boils bring down to a simmer and let it simmer for 10 minutes. 

Take it off the heat and add in your lemon peel. Let that sit until your muffins are ready! 

You will then put your muffins in muffin tins and try to space them out if you can so they can grow BIG. I like to use an ice cream scooper for precise measuring. If you don't have one that's okay, just fill up your muffin tins to the top with a spoon.

You will bake your muffins for 8 minutes at 425 degrees, then bring that down to 35 degrees for another 8 minutes.  

Once they are ready and out the oven, let your muffins cool in the tin for about 5 minutes. During this time I like to brush my lemon syrup on the tops of my muffins. This gives them an extra kick of lemon sweetness because this recipe is not too sweet!

Then you can take them out and let cool completely. 

 

I hope these lemon poppyseed muffins bring a little joy and brightness to your day just like they do for me. They're not only easy to make but also a great way to incorporate more wholesome ingredients into your diet. Don’t forget to share your baking creations with me on social media—I’d love to see how you enjoy them! Happy baking! 🌸🍋