Lemon Cranberry Poppy Seed Muffins

Lemon Cranberry Poppy Seed Muffins

Spring is FINALLY here, and what better way to celebrate than with a batch of refreshing lemon poppy seed muffins! The smell of sweet citrus  will fill your house and brighten everyones day :). These are by far the best muffins I have made in a very long time. They are moist and will melt in your mouth, and yet still feel light and fluffy.

Lemon Cranberry Poppy Seed Muffins

Yields 16

Wet Ingredients

  1. 1/2 cup Coconut Oil
  2. 1/2 cup Coconut Sugar
  3. 2/3 cup Yogurt
  4. (I used peach yogurt because that is what I had, but you can use plain yogurt as well)
  5. 2 Eggs
  6. Zest from 2 lemons
  7. Juice from 2 lemons
  8. 1 tsp Vanilla Extract

Dry Ingredients

  1. 2 cups Oat Flour
  2. 2 tsp Baking Powder
  3. 1/2 tsp Baking Soda
  4. 1/2 tsp Salt
  5. 2 tbs Poppy Seeds
  6. 2 tbs Chia Seeds
  7. 1 cup Cranberries


  1. Preheat your oven to 350º F
  2. Combine all of your dry ingredients, excluding the dried cranberries, in a large mixing bowl and set aside.
  3. In a separate bowl, combine the coconut oil and coconut sugar with a spatula
  4. Once the oil and sugar are fully incorporated, add the eggs, lemon zest, lemon juice and vanilla.
  5. Mix well with your spatula or a whisk.
  6. Add the yogurt and whisk to fully incorporate.
  7. Add the dry ingredients to the wet and mix until smooth.
  8. Fold in the dried cranberries.
  9. Line a muffin tray and fill each liner 3/4 of the way with the muffin batter.
  10. Bake for 20 minutes
  11. Allow the muffins to cool for a few minutes before moving them to a cooling rack

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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