Muffins are some of the quickest grab and go breakfasts and are perfect for extremely busy mornings when you don't have time to prepare anything for yourself or the family! This can also happen for suhoor, so I decided to bake these make ahead muffins for a hassle free breakfast at 4:30 in the morning! I used buttermilk as a base to this muffin mix and I love how it softens the cake of the muffin and adds a touch of creamy flavor! I also paired 2 of my favorite dessert ingredients, lemon and coconut, with the poppy seeds and they balanced each other so well. If you're not a fan of coconut, don't worry, simply leave it off of the baked muffins for a simpler take!
I added about 1/2 a teaspoon of lemon icing on the muffins that were coated with coconut to help them stick to the tops!
Make these into mini muffins for your little kiddos to enjoy as well! They are pretty filling and also extremely delicious!
Are you guys sick of lemon flavored desserts and recipes yet? Because I'm not! Lemon is just such a refreshing flavor and it adds a strong yet lovely taste to foods. Because it can be sometimes overpowering, it's important to add a softer ingredient alongside it. In this case, I chose to add coconut and poppy seeds. Both of these have enough flavor to balance out the strong aroma of lemon and they go great together in muffins and cakes!
These are perfect for suhoor alongside something more filling like eggs or an avocado toast. Although they are filled with yummy ingredients, they don't have all the nutrients you need to keep you sustained and energized until iftar. Store them in an airtight container so they can last up to a week and you'll be able to enjoy one at suhoor whenever you'd like!
Prep Time: 10 minutes Yields: 10 Muffins
Cook Time: 25 minutes
Total Time: 35 minutes
INGREDIENTS:
2 cups Flour
1 cup Sugar
1/2 Tbsp. Baking Powder
1/4 tsp. Baking Soda
1/4 tsp. Salt
2 Tbsp. Poppy Seeds
1 Egg
3/4 cup Buttermilk
1/3 cup Lemon Juice
Zest of 1 Lemon
1/4 tsp. Coconut Extract
1/2 tsp. Lemon Extract
1 tsp. Vanilla
1/4 cup Coconut Shreds
1/2 cup Lemon Icing, optional for topping
1 cup Coconut Shreds, optional for topping
INSTRUCTIONS:
Preheat the oven to 375 degrees Fahrenheit.
In a large bowl, whisk the flour, sugar, baking powder, baking soda, salt, and poppy seeds until evenly combined.
In a separate medium bowl, beat the egg. Add in the buttermilk, lemon juice, zest, coconut extract, lemon extract, and vanilla and whisk.
Once all the wet ingredients are mixed well, pour them into the dry ingredients and fold the batter using a rubber spatula, just until incorporated. Fold in the coconut shreds.
In a cupcake tray lined with muffin holders, pour batter into each holder just until it reaches the top. The batter should fully fill at least 10 muffins.
Bake the muffins for 15-20 minutes until a toothpick comes out clean and the tops are a light golden brown.
Transfer them to a cooling rack to cool to room temperature.
Optional: ice the tops of the muffins with a little bit of icing and cover them in coconut shreds.
Serve and enjoy!
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