Lime Poppy Muffins/Cupcakes

13 May

Mmmm, so what do you do when you intend to make lemon poppy muffins, but realize all too late that you don’t have any lemons? Make LIME poppy muffins! And the major realization of the day is that lime poppy muffins areway better anyway.

I used the silicone muffin cups that I just got as an early birthday present (so useful!!). I was psyched to see how they fared, and they were amazing. SO non-stick, the muffins just dropped right out of them.

You could definitely add a little coconut flake in here if you want more of the lime-coconut flavor.

Also, I am not really sure what about it makes them muffins versus cupcakes. They have an amazing, moist consistency, so are they cupcakes? But they don’t need frosting, so are they muffins?

This recipe will make a half-recipe, so budget for ~7 muffins.


  • 1 c flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • pinch salt
  • 3-4 tbsp splenda blend sugar
  • 1 egg
  • 2 tbsp melted butter
  • zest of 2 limes
  • 1/3 c lime juice
  • 1/4 c coconut milk (SoDelicious or similar, not canned)
  •  1 1/4 tsp poppy seeds


  • Preheat to 375. Line muffin tin with paper liners or use the silicone ones (like I did!)
  • In a large bowl, whisk together dry ingredients
  • In a medium bowl, whisk together egg, melted butter, lime zest, lime juice, coconut milk and poppy seeds
  • Add wet ingredients to the flour mixture and whisk until just combined and no streaks of flour remain
  • Divide evenly into prepared muffin cups and bake at 375F for 15 min and try not to eat them all in one sitting

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