These flavoursome muffins are made with lemon zest and juice alongside crunchy poppy seeds which really compliment the soft and fluffy texture of the cake-like batter. Top with my delicious lemon glaze, or sprinkle with a little sugar and extra poppy seeds.
These Lemon Poppy Seed Muffins have a yummy, moist and cake-like texture. The lemon zest and crunchy poppy seeds give a satisfying crunch in each flavoursome bite. Enjoy these muffins as they are, or topped with a sweet lemon glaze for an extra treat.
If you love lemon-flavoured treats as much as me, check out my favourite lemon recipes on the website including my famous Lemon Meringue Pie or my decadent Lemon Curd Pavlova.
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Ingredient notes:
- Lemon: Fresh lemon zest creates the best flavour in baking. If you love your muffins super lemony like I do, you can increase the lemon zest by a tablespoon or 2 (but leave the lemon juice the same so the mixture doesn't get too wet).
- Poppy seeds: Crunchy, tiny blue seeds with a subtle, sweet, nutty flavour. They go perfectly with the lemon in these muffins. However, if you aren't a fan, feel free to leave them out. You'll still have delicious lemon muffins. Love them? Use extra poppy seeds as a crunchy topping on the lemon glaze for a tasty, textured, decoration.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Preheat the oven to 180°C fan bake. Line a 12 cup muffin tray with muffin cases. In a bowl add the sugar, lemon zest and juice. Mix well to release the lemon flavour from the zest.
Add the eggs and mix. Then add the oil, melted butter and milk, and mix until well combined.
In a separate large bowl, sift the flour and baking powder together. Add the poppy seeds and stir together. Make a well in the centre and pour in the wet ingredients. Mix very gently until just combined (don't over mix!)
Dollop the mixture into the muffin cases so they are mostly full, just below the top of paper.
Bake for 20-23 minutes, until the muffins spring back to the touch. Remove and cool on a rack.
Glaze: Mix the icing sugar and lemon juice together in a bowl. Once the muffins have fully cooled, dip the tops of the muffins in the glaze.
Recipe FAQs:
Of course. These muffins are super flavoursome just on their own. Another option is to sprinkle some extra poppy seeds and sugar on top of the muffins just before baking. Or you could mix things up by adding a buttercream or cream cheese icing to the top.
Over-mixing will result in a tough and heavy-textured muffin. This is because mixing strengthens the gluten. Stir the mixture until just combined, if there are a few streaks of flour or some little lumps not mixed in that's fine, they won't show up after baking.
Storage:
These Lemon Poppy Seed Muffins will store well for 3 days in an airtight container. If you want to freeze them, allow them to cool and freeze in an airtight container as soon as possible to lock in the freshness. To reheat, pop them in the microwave for 10 seconds at a time till warm.
Top tips:
Muffins are best eaten fresh on the day they are baked.
Do not over bake your muffins or they will dry out. Cook until just done, then remove from the oven tray and place on a cooling rack ASAP (if using patty cases). If you're not using patty cases, you will need to wait for them to cool so they don't break when you remove them from the tray.
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Lemon Poppy Seed Muffins
Soft and moist lemon and poppy seed muffins made from lemon zest and juice combined with eggs, sugar, flour, baking powder, milk, oil and poppy seeds. Top with a zingy lemon glaze for an extra boost.
Ingredients
Muffins
- 1 ⅓ cup white sugar
- 2-3 Tbsp lemon zest (2 large lemons)
- 3 Tbsp lemon juice
- 2 eggs
- ⅓ cup oil
- 125g butter, melted
- 1 ¼ cup milk
- 2 ½ cups plain flour
- 1 Tbsp baking powder
- 2 Tbsp poppy seeds
Lemon glaze icing (optional)
- ½ cup icing sugar
- 1 Tbsp lemon juice
Instructions
- Preheat the oven to 180°C fan bake. Line a 12 muffin cup tray with muffin cases.
- In a bowl add the sugar, lemon zest and juice. Mix well to release the lemon flavour from the zest.
- Add the eggs and mix. Then add the oil, melted butter and milk, and mix until well combined.
- In a separate large bowl, sift the flour and baking powder together. Add the poppy seeds and stir together. Make a well in the center and pour in the wet ingredients. Mix very gently until just combined (don’t overmix!)
- Dollop the mixture into the muffin cases so they are mostly full, just below the top of paper.
- Bake for 20-23 minutes, until the muffins spring back to the touch. Remove and cool on a rack.
- Glaze: Mix the icing sugar and lemon juice together in a bowl. Once the muffins have fully cooled, dip the tops of the muffins in the glaze.
Notes
- If you don't want glaze on top - sprinkle some extra poppy seeds and sugar on the tops before baking
- Over baking your muffins will dry them out.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 363Total Fat: 17gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 55mgSodium: 215mgCarbohydrates: 49gFiber: 1gSugar: 28gProtein: 5g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Lin says
So easy to make with even old lemons. For my icing I like it runny so I spooned it in a circular motion.
Emma says
I love this recipe! They are to make easy and delicious either fresh or after being frozen. I was wondering if the recipe could also be used to make a loaf instead of muffins? Thanks 🙂
VJ cooks says
Yes of course! Just alter the cook time to suit.