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Lemon poppyseed muffins

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When preparing lemons for a *Nutribullet lemonade 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.

Three lemon poppyseed muffins complete with icing on the top

Ingredients for lemon and poppyseed muffins:

For the muffins:

210g self-raising flour

155g golden caster sugar

The zest of 2 lemons

1 tablespoons of toasted poppy seeds

3 eggs

90g natural yoghurt

160g butter (melted and cooled)

For the lemon icing:

200g butter

350g sifted icing sugar

The juice of 1 lemon

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Method for making lemon poppyseed muffins:

Preheat the oven to 180C (gas mark 4).

Line a 12 hole muffin tray with muffin cases.

Combine together the flour, sugar, lemon zest and toasted poppyseeds.

Beat the eggs into the yoghurt, one at a time.

Tip your yoghurt and egg wet mixture into your dry mixture.

Add the melted and cooled butter.

Combine, but do not overwork the mixture.

You want it to be lump free but not become stodgy.

Bake the muffins for 18-22 minutes. Use a cake tester to ensure that the muffins are cooked fully. They’ll be pale in colour and have a spring to the texture.

Leave in the muffin tray for around 5 minutes then transfer to a cooling rack to cool completely.

Once cool prepare the icing.

Beat the butter until softened. Slowly add the icing sugar and lemon juice.

I would suggest 2-3 tablespoons of icing sugar and a few drops of lemon juice at a time.

Mix thoroughly. If mixing by hand then use a metal whisk. I like to use my food processor for this as it saves a lot of time and makes a fluffier icing.

Place your icing into a piping bag and chill for 2-3 hours.

Pipe using the nozzle of your choice.

Enjoy!

A look at the cooked blueberry muffins in their baking cases

How to make lemon poppyseed muffins:

lemon poppyseed muffins

Sweet and nutty lemon poppyseed muffins that are just like their famous coffee shop counterparts!

Course Dessert
Cuisine British
Keyword baking, lemon, muffin
Prep Time 5 minutes
Cook Time 22 minutes
Total Time 27 minutes
Servings 12 muffins
Calories 375 kcal

Ingredients

  • 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

Instructions

  1. Pre-heat the oven to 180C (gas mark 4). 

  2. Prepare a 12 hole muffin tray and line with muffin cases.

  3. 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.

  4. Beat the eggs into the yoghurt, one at a time. 

  5. 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.

  6. Bake the muffins for around 18-22 minutes. The lemon and poppyseed muffins are cooked when a cake tester comes out clean.
  7. The cakes may have a slightly pale colour to them. They will be cooked perfectly when they have a nice spring to them.

  8. 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:

  1. Beat the butter, until softened. Slowly add the icing sugar and lemon juice. 

  2. 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. 

  3. If you want to make the icing a deeper yellow you could add icing colour. Use sparingly as it often darkens once dry.
  4. Once the icing is ready place into a piping bag and chill for several hours.

  5. Pipe icing using the nozzle of your choice. I used a star tip for this finish.

Recipe Notes

These lemon poppyseed muffins go down a treat and best of all they are perfect to be frozen too.

Note: All calorie information is for demonstration purposes only and is based on the specific uncooked ingredients that I used when creating the recipe.

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Lemon poppyseed muffins - the muffins before icing

Products I use when making my lemon poppyseed muffins:

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Fancy baking something else other than lemon poppyseed muffins?

Triple chocolate muffins

Midnight cookies, air fryer cookies or Christmas cookies

Millionaire’s shortbread

Homemade oat biscuits

Easy salted caramel sauce

If you enjoyed this post I’d love it if you could pin it on Pinterest!

Lemon poppyseed muffins just like the ones you'll buy in a coffee shop. Delicious muffins, frugal recipes, tasty treats
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