Keto Lemon Poppy Seed Muffins

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Prep Time15

Cook Time21

Total Time36

Course: Breakfast, Dessert, Snack

Keyword: keto chia seed lemon muffins, keto lemon muffins, keto lemon poppy seed muffins, keto muffins

Servings: muffins

Calories: 185kcal

Pre-heat the oven to 375*F.
Add the Keto Flour, poppy seeds, baking powder, baking soda and salt to a bowl. Whisk to combine.
In another larger bowl, add the coconut oil and powdered monkfruit sweetener. Whisk well until smooth.
Add the eggs, sour cream, heavy cream, lemon juice, lemon zest and vanilla extract. Whisk very well until everything is smooth and combined.
Add the dry ingredients to the wet and stir just until the flour is incorporated and a thick dough forms. Do not stir more than necessary.
Line a muffin try with 10 liners.
Use a muffin scoop to divide the batter between the 10 muffin tins.
Bake the muffins for 4min at 375*F then lower the temperature to 320*F and continue to bake them for another 17min or JUST until a toothpick comes out clean.
Let the muffins cool in the tray for 5min before gently removing them. Allow them to finish cooling to make the wrappers easier to peel off when served.
To make the glaze, simply whisk together the 3 glaze ingredients in a bowl.
Dip each muffin top in the glaze and twirl it in the air to remove any excess.
Set the glazed muffins aside to allow the glaze to harden at room temperature. Enjoy Your Keto Lemon Poppy Seed Muffins!

Mouthwatering Motivation Bread & Pastry Flour - This is a keto flour alternative to white flour that I developed and is now available for purchase on my website. It acts and tastes much more like white flour than almond or coconut flour and gives baked goods a lightness and more "rise" than other low carb flours. It can be used in all kinds of pastries and breads including; croissants, cinnamon rolls, pizza crust, flatbreads, dinner rolls, bagels, muffins, cakes, pies etc.
Poppy Seeds or Chia Seeds - Either one works great in this recipe and provides a nice little crunch to the muffins!
Coconut Oil - I prefer to use coconut oil in my muffins but any oil will do! Melted butter works as well but you'll find you achieve the best texture with an oil since it's able to coat the flour granules more evenly.
Powdered Monkfruit Sweetener - This is my favourite sweetener for keto desserts but you are welcome to use any sweetener you prefer! Granulated tends to be slightly less sweet per gram so use a little more if using granulated rather than powdered sweetener.
Vanilla Extract - Pure or artificial both work.

Make sure all of your wet ingredients are at room temperature when making these muffins for the best results (this prevents to coconut oil from firming up again).
Don't over-mix your batter when making these. Mix just enough until the flour is incorporated/no longer visible.
If you don't have both, you can use sour cream and/or heavy cream with 1 tsp white vinegar in this recipe. Just replace 1/4 cup sour cream with the heavy cream and vinegar mixture or 1/4 cup heavy cream with additional sour cream
These muffins are great with or without glaze!

Store in an airtight container at room temperature for up to 1 day OR freeze in an airtight container. Once frozen, cover the tops of the muffins with wax paper to prevent freezer burn. Thaw as desired in the microwave or at room temperature.
You can also keep these in the fridge OR longer at room temperature if you leave off the glaze.