Lemon poppy seed muffins

    (211)
    40 min

    Light moist lemony muffins with the delicate complement of crunchy poppy seeds. These are made especially soft and lemony with lemon yoghurt and lemon zest, and drizzled with a lovely lemon sugar glaze. Wonderful served warm for breakfast or brunch, with coffee or a nice cuppa.


    210 people made this

    Ingredients
    Serves: 12 

    • 250g plain flour
    • 150g caster sugar
    • 4 tablespoons poppy seeds
    • 2 teaspoons baking powder
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
    • 2 eggs
    • 250g lemon yoghurt
    • 4 tablespoons vegetable oil
    • 1 tablespoon grated lemon zest
    • 80ml lemon juice
    • 3 tablespoons caster sugar

    Method
    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Preheat oven to 200 C / Gas 6. Lightly grease a muffin tin.
    2. Combine the flour, 150g caster sugar, poppy seeds, baking powder, bicarb and salt.
    3. In a separate bowl mix the eggs, yoghurt, vegetable oil and lemon zest. Blend well and pour over the flour mixture. Mix until just combined. Do not overmix!
    4. Spoon mixture evenly between the prepared cases. Bake at 200 C / Gas 6 for 20 minutes.
    5. Combine the lemon juice with the remaining 3 tablespoons caster sugar and stir until sugar dissolves.
    6. Once the muffins are baked, pierce the tops several times with a skewer. Slowly pour about 1 tablespoon of the lemon juice and sugar mixture over the tops of each muffin. Let muffins cool for 10 minutes before removing them from the tin.

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    Reviews & ratings
    Average global rating:
    (211)

    Reviews in English (164)

    by
    254

    I made these muffins for the second time and made a few changes that made all the difference. Now I have a recipe that is worth making again. I used the lemon yogart but 16 oz instead of 12 and 1 tbs. of lemon extract. Definately cut the amount of poppy seeds in half, 1/4 cup is WAY TOO much. 1/8th cup is plently, I promise. I also used 1/3 cup of oil. I baked them at 400 for 10-12 minutes and they were perfect. Very moist but not greasy, and just the right amount of lemony flavor. The second day they are still yummy warmed in the micorwave.  -  02 Oct 2002  (Review from Allrecipes US | Canada)

    by
    63

    It's lovely. I used plain yogurt instead of lemon flavored yogurt and it worked fine.  -  06 Aug 2002  (Review from Allrecipes US | Canada)

    by
    60

    These muffins turned out quite nice. I couldn't find Lemon Yogurt at the supermarket so I used plain and added lemon extract to it before I mixed in the eggs and oil, etc. Next time I might reduce the amount of poppyseeds just slightly. This recipe made 16 muffins for me. 20 minutes at 350 was perfect in my oven. I will make these again. Thanks Karen!  -  26 Oct 2005  (Review from Allrecipes US | Canada)

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