Lemon poppy seed muffins with lemon drizzle

    35 min

    Moist muffins drizzled with a simple lemon icing. So good you can't eat just one! You can use plain yoghurt instead of soured cream, if you prefer.

    10 people made this

    Makes: 12 muffins

    • 220g plain flour
    • 150g caster sugar
    • 2 lemons, zested and juiced
    • 2 tablespoons poppy seeds
    • 2 2/3 teaspoons baking powder
    • 1/2 teaspoon salt
    • 235ml buttermilk
    • 75g soured cream
    • 80ml vegetable oil
    • 1 egg
    • 125g icing sugar

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Preheat oven to 180 C / Gas 4. Line a 12-hole muffin tray with paper liners.
    2. Whisk flour, sugar, lemon zest (reserving the juice for the icing), poppy seeds, baking powder and salt together in a bowl. Beat buttermilk, soured cream, vegetable oil and egg together in another bowl. Pour buttermilk mixture into flour mixture and stir until combined. Spoon mixture into the paper muffin liners.
    3. Bake in the preheated oven until a skewer inserted into the centre of a muffin comes out clean, about 20 minutes. Cool for 10 minutes.
    4. While muffins are cooling, whisk icing sugar and lemon juice together in a bowl to create a smooth icing. Drizzle the lemon icing over muffins.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (19)


    These were pretty good! Couple of things to note: You will not need the juice of 2 lemons for the glaze. Zest both of the lemons and use the zest in the batter, but don't even cut into the 2nd lemon (save it to use in something else). I only juiced 1/2 of a lemon, and didn't even need it all. Step 4 should state to add the lemon juice 1 tsp. at a time until the desired consistency to drizzle is achieved. I would also add to fill the paper cups 2/3 full. I filled mine more like 3/4 full, and it was a tad too much in my opinion. I also got 15 muffins filling them 3/4 full. My paper liners stuck a little bit, so next time I might just skip the paper liners and just put the batter right in the muffin tin (sprayed with BakeEasy® or Pam®).  -  09 Apr 2015  (Review from Allrecipes US | Canada)


    These were ok. I made the glaze differently and thought it was the best part. I made a simple lemon syrup by heating 1/4 cup regular sugar and 1/4 cup lemon juice in a small pan until the sugar dissolved and it became very syrupy. Then let it cool just a few minutes to become thicker (not so drippy) and brushed it on the warm muffins with a pastry brush. There was a beautiful sheen that wasn't clouded by all that confectioners sugar.  -  01 Feb 2016  (Review from Allrecipes US | Canada)


    This was great!! I did make some changes though. My family doesn't eat sugar so I substituted the sugar for fructose (you can find conversions of sugar to fructose online). My finding any buttermilk, I just put in whole milk and then added some lemon juice to that (about 2 tsp) I also added a lot of lemon juice to the batter. Just go by taste! I only cooked them for 10-15 minutes. For the glaze I didn't have powdered sugar, so I made some out of cornstarch and fructose, and then added the lemon juice. You can combine those 3 together instead of doing powdered sugar. I would definently recommend MORE LEMON! They were sort of bland, so Just dump it in to the glaze and the batter  -  15 Feb 2016  (Review from Allrecipes US | Canada)