Affiliate links in this post will be clearly marked with a * and if you click one of these links I will earn a discount or receive payment.
When preparing lemons for a *Nutribullet drink recently I started thinking about uses for the lemon peel. I decided to zest it and freeze it, for use in future recipes. Then this got me thinking about lemon recipes that I had been meaning to try and before I knew it I was whipping up a batch of these lemon poppyseed muffins. Scroll down for the recipe to try them yourself.
lemon poppyseed muffins
- 210 g self-raising flour
- 155 g golden caster sugar
- zest of 2 lemons
- 1 tablespoon of poppy seeds toasted
- 3 eggs
- 90 g natural yoghurt
- 160 g butter melted and cooled
For the lemon poppyseed muffin icing:
- 200 g butter
- 350 g sifted icing sugar
- Juice of 1 lemon You can substitute for a small amount of water if you don't want lemon icing
Pre-heat the oven to 180C (gas mark 4).
Prepare a 12 hole muffin tray and line with muffin cases.
Mix together the flour, sugar, lemon zest and toasted poppy seeds in a large mixing bowl. I toasted my poppy seeds in a griddle pan for just a few minutes first.
Beat the eggs into the yoghurt, one at a time.
Tip this mixture into the dry ingredients. Then add this to the melted and cooled butter. Mix this together until lump-free but do not overmix. You want the mixture to be free of lumps but not stodgy.
Bake the muffins for around 18-22 minutes. The lemon and poppyseed muffins are cooked when a cake tester comes out clean.
The cakes may have a slightly pale colour to them. They will be cooked perfectly when they have a nice spring to them.
Leave the cakes in the muffin tray to cool for at least 5 minutes. Then transfer to a wire cooling rack.
Method for lemon poppyseed muffin icing:
Beat the butter, until softened. Slowly add the icing sugar and lemon juice.
Add 2-3 tablespoons of icing sugar at a time and a drizzle of the lemon juice. Beat this icing by hand, using a metal whisk.
If you want to make the icing a deeper yellow you could add icing colour. Use sparingly as it often darkens once dry.
Once the icing is ready place into a piping bag and chill for several hours.
Pipe icing using the nozzle of your choice. I used a star tip for this finish.
These lemon poppyseed muffins go down a treat and best of all they are perfect to be frozen too.
Products I use when making my lemon poppyseed muffins:
The links below are affiliate links.
Fancy baking something else other than lemon poppyseed muffins?
If you enjoyed this post I’d love it if you could pin it on Pinterest!