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.
Want to check out some of my other recipes? Get some mealtime inspiration now!
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!