Recipe: Lemon and Poppy Seed Muffins

First recipe of 2020! Last week, I posted my Bake It List with ten things I definitely want to try baking this year. At first, I planned on putting these muffins on that list as well, but I refrained in the end since the list is mostly meant for trying new things, and I’ve made quite a few muffins in my time already. I’d never made lemon and poppy seed muffins, though, but once you’ve got a good basic recipe for muffins, you can tweak it with pretty much any flavour you want.

These lemon and poppy seed muffins prove that once more. I’d never made (or even eaten) them before, but these were very yummy. I love pretty much anything that tastes like lemon, and the poppy seeds added a nice crunch and lovely subtle flavour to the mix. After a little bit of research into what can probably be called a classic muffin recipe, I found out that most recipes add a glaze. I figured that must be for a reason, so I added a transparent (but very sticky) glaze made out of lemon juice and icing sugar. You can’t see it in the pictures, but it adds a nice tangy flavour to a mostly sweet baked good.

Anyway, enough gushing about these lovelies – onto the recipe!

lemon and poppy seed muffins 1

You’ll need… (for 12 muffins)

For the muffins

  • 250 g plain flour
  • 150 g white caster sugar
  • 1 teaspoon baking powder
  • 1½ teaspoon baking soda
  • 120 ml sunflower oil
  • 2 eggs
  • 200 ml yoghurt
  • ½ teaspoon vanilla flavouring
  • 3 tablespoons lemon juice (one fresh lemon is enough for this and the extra tablespoon for the glaze)
  • zest of one lemon
  • 2 tablespoons poppy seeds

For the glaze

  • 1 tablespoon lemon juice
  • 2 tablespoons icing sugar

The rest

  • a muffin tin
  • optional: paper cases
  • and an oven, of course! These muffins need to be baked at 200 °C (don’t forget to preheat your oven!)

So, let’s get baking!

1. Mix the dry ingredients together Firstly, you need to take a large bowl and mix together the flour, sugar, salt, baking soda and baking powder. Baking powder tends to be a bit lumpy, so I always sieve it above the bowl so it gets distributed evenly throughout the mixture.

2. Mix the wet ingredients together The wet ingredients basically means: everything else. Take a smaller bowl and mix together the sunflower oil, the yoghurt, the vanilla, the lemon juice and the eggs until they’re combined. Also add the lemon zest and the poppy seeds and mix those through.

3. Add wet ingredients to dry ingredients Create a little well in the middle of the dry ingredients, and pour in the wet mixture. Use a (wooden) spoon to gently fold everything together. Do not overmix — it is okay to still see little bits of flour. If you overmix the batter, your muffins will turn out too tough.

4. Divide the batter over the paper cases Divide your paper cases over the muffin tin (or grease the tin if you don’t use paper cases) and then spoon the mixture into the cases/tin.

5. Bake! Put the muffin tin into your preheated oven and bake the muffins for about 18-20 minutes, or until they’re golden on top and an inserted skewer comes out clean. When they’re done, take the tin out of the oven.

6. Prepare and add glaze Take a small bowl and mix together the tablespoon of lemon juice and two tablespoons of icing sugar. Then, use a brush or a spoon to add the glaze to the muffins while they’re still warm. They’ll add a tanginess to the sweet muffin.

And that’s it! You’ve got yourself some delicious lemon and poppy seed muffins!

lemon and poppy seed muffins 2

lemon and poppy seed muffins 3

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Hi! I'm Anne and I love reading, baking and writing about both of those things. Welcome!

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