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    Home » Recipes » Sweet Breads & Muffins » Lemon Poppy Seed Muffins

    Lemon Poppy Seed Muffins

    Published: Mar 15, 2023 by Lucy · This post may contain affiliate links · Leave a Comment

    Jump to Recipe
    A lemon glazed poppy seed muffin in a shiny pink muffin case.

    Soft and fluffy lemon poppy seed muffins drizzled with a tangy lemon icing are a 'must bake' for any lemon fan.

    This easy one bowl recipe combines crunchy poppyseeds with a soft lemon muffin. With zesty lemon in every bite, these simple muffins are based on my popular lemon poppy seed cake and take just 10 minutes to prepare!

    Lemon poppy seeds muffins on wire cooling rack drizzled with lemon icing.

    Adding poppyseeds to the muffins adds a slight crunch and very mild flavour, and just like these orange poppyseed muffins, sweet lemon and poppy seed muffins are always popular.

    Baking with yoghurt adds moisture and gives the lemon muffins a soft and tender texture, same as this delicious lemon and yogurt loaf.

    Looking for more muffin variations to choose from?

    From fruity raspberry and white chocolate muffins to strawberry banana muffins, healthy chocolate banana muffins to decadent double chocolate muffins, I'm sure there is a muffin for everyone!

    Lemon muffins drizzled with lemon icing on a white cake stand.

    Why You're Going To Love This Recipe

    • Quick and easy recipe - this one bowl recipe takes just 10 minutes to prepare.
    • Full of lemon flavour - with lemon zest running through the muffin, and a simple lemon icing glaze, you get that sweet and fragrant, zesty lemon flavour in every bite!
    • These muffins freeze really well - and thaw quickly, meaning you can add them to a lunch box or bring out for after school.
    • Conventional and Thermomix - you can make these poppy seed muffins using either method, both are included in the recipe card at the bottom of the post.
    Poppy seeds muffin on a plate with paper muffin case peeled open.

    What You Need

    These muffins are a delicious and easy lemon recipe made with basic baking ingredients.

    Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method

    The ingredients needed to make lemon poppy seed muffins.
    • Butter - I prefer to use unsalted butter to make these muffins. However if you only have salted butter, this will also be fine to use, just omit adding salt.
    • Caster sugar - also known as superfine sugar. It has finer sugar grains than granulated sugar and therefore dissolves quicker, giving the muffins a better texture.
    • Eggs - it is best to use eggs at room temperature. I recommend using large (60g) eggs.
    • Vanilla extract - or you can use vanilla essence or vanilla paste if you prefer.
    • Yoghurt - Greek yogurt is a thick yoghurt containing little or no sugar. It adds moisture to the muffin and makes them soft. Use plain, unsweetened Greek yogurt.
    • Lemon juice - use either freshly squeezed lemon juice or store bought lemon juice. 
    • Plain flour - also known as all-purpose flour.
    • Salt.
    • Baking powder - this leavening (raising) agent helps the muffins rise.
    • Bicarbonate of soda - also known as baking soda, like baking powder this helps the muffins rise.
    • Poppy seeds - these seeds are subtle in flavour and add a lovely crunch to the muffins.
    • Lemon zest - the finely grated yellow part of the lemon.

    For the lemon glaze

    • Icing sugar - use pure icing sugar not soft icing sugar so that the glaze will set firmer.
    • Lemon juice - if you don't have fresh lemons on hand then store bought juice is cheap and convenient.

    Equipment Required 

    You can make these easy muffins by hand using a bowl and spoon, or use a hand mixer, stand mixer or Thermomix.

    • 12 hole muffin tray and paper muffin cases.
    • Oven - I specify fan-forced oven temperatures in my recipes, so if you have a conventional oven, increase the temperature by between 10 and 20 degrees Celsius.
    Muffin on a plate broken in half to show the light texture.

    Step By Step Instructions 

    For a fresh and light lunch box treat, these easy lemon muffins take just minutes to prepare!

    Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method

    Step 1 - Prepare The Wet Ingredients

    Firstly, preheat your oven and line your muffin tin with paper muffin cases.

    Cream the butter and sugar until pale. Add the eggs, vanilla extract and Greek yoghurt and beat until combined.

    Eggs, Greek yogurt and vanilla extract added to the creamed butter and sugar in a white mixing bowl.

    Add the lemon juice and beat until combined.

    The beaten muffin wet mixture in a mixing bowl with lemon juice added.

    Step 2 - Add The Dry Ingredients

    Sift the flour, salt, baking powder and bicarbonate of soda in to the wet ingredients.

    Flour, baking powder and bicarbonate of soda in a sieve over the wet ingredients.

    Add the poppy seeds and lemon zest to the mix.

    Sifted flour and poppy seeds on top of muffin mixture.

    Mix the batter until just combined. Don't over mix - it doesn't matter if there are some lumps in the muffin batter.

    Lemon poppyseed muffin mixture all mixed in the mixing bowl.

    Step 3 - Bake

    Using a spoon or an ice cream scoop, divide the batter evenly between the 12 lined muffin tins.

    Place in the preheated oven and bake until the muffins spring back when touched lightly in the centre.

    Allow to cool for 5 minutes before transferring to a wire rack to cool completely.

    Freshly baked un-iced lemon and poppyseed muffins in a muffin baking tin.

    Step 4 - Glaze The Muffins

    To make the lemon glaze, mix the icing sugar with the lemon juice until smooth. Drizzle over the top of the cooled muffins.

    Expert Tips

    • Have your eggs, butter and yoghurt at room temperaure for the best result.
    • For the zest, you only want the yellow part of the lemon skin, the white bit underneath known as the pith, tastes bitter so you want to avoid adding it to your muffins.
    • Be careful not to over mix your batter - gently fold the dry ingredients into the wet ingredients, stopping as soon as it just comes together. A few pockets of flour in the batter is fine. Over mixing may result in tougher, more dense muffins.
    • For fluffy and moist lemon muffins - try not to overcook the muffins. The muffins are cooked when they spring back when you press gently on the top of them.
    • Pure icing sugar is recommended for a light lemon glaze, as soft icing sugar will not firm up enough.
    • Store in an airtight container for 3-4 days - if they last that long!
    Lemon poppyseed muffins in shny pink cases, on a wire cooling rack.

    FAQs

    Do poppy seeds add flavour to baked goods?

    Yes! Poppy seeds add a mild, nutty flavour to muffins, cakes and other baked goods. I definitely recommend using them in these muffins for their texture and flavour, but you could omit them if you don't have them on hand.

    Can I freeze poppyseed lemon muffins?

    Yes, the muffins can be frozen for up to 3 months. To freeze, allow them to cool completely then wrap them individually in cling wrap, then store in an airtight container - this prevents freezer burn. Muffins will thaw within a couple of hours.

    How do you zest a lemon?

    Look for a lemon with no blemishes if possible, then wash very well to remove any wax. Place the zester or fine grater on a board and firmly push the lemon down the rough side of the grater, gently rotating as you bring the lemon up. You only want the top layer of the lemon skin, not the white part underneath as that tastes bitter.

    A poppyseed muffin split in half with the fluffy inside showing

    Related Recipes

    Love zesty lemon recipes as much as I do?

    Check out these easy recipes perfect for any lemon fan.

    • A half eaten lemon cupcake with buttercream.
      Lemon Cupcakes with Lemon Buttercream Frosting
    • Creamy Lemon Crumble Bars
    • A classic creamy lemon slice made with just 5 ingredients! This baked lemon slice takes less than 10 minutes to prepare... and tastes AMAZING!!!
      Creamy Lemon Slice | 5 Ingredients
    • A white baking dish filled with a golden baked lemon pudding with a spoon showing the sauce beneath.
      Lemon Delicious

    WANT EVEN MORE DELICIOUS RECIPES? Subscribe to my newsletter or follow along on Facebook or Instagram. And if you love baking, then please come and join my Facebook cooking club group or subscribe to my YouTube channel. 

    A half eaten lemon muffin with poppy seeds and a white glaze on top.

    Lemon Poppy Seed Muffins

    Soft and fluffy lemon poppy seed muffins drizzled with a tangy lemon icing are a 'must bake' for any lemon fan. This one bowl mix takes only 10 mnutes prep time!
    5 from 1 vote
    Print Pin Rate
    Course: Snack, sweet
    Cuisine: Muffins
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Servings: 12 serves
    Calories: 267kcal
    Author: Lucy - Bake Play Smile

    Ingredients

    • 125 g butter softened to room temperature
    • 165 g (¾ cup) caster sugar
    • 2 eggs room temperature
    • 2 tsp vanilla extract
    • 130 g (½ cup) greek yoghurt
    • 30 g (2 tbsp) lemon juice
    • 200 g (1 ½ cups) plain flour
    • pinch of salt
    • 1 tsp baking powder
    • ¼ tsp bicarbonate of soda
    • 2 tbsp poppy seeds
    • finely grated zest from 2 lemons (or 1 large lemon)

    For the lemon glaze

    • 150 g (1 cup) icing sugar pure icing sugar
    • 30 g (2 tbsp) lemon juice

    Instructions

    Conventional Method

    • Preheat oven to 200° C (fan-forced) or 390 degrees fahrenheit.
      Line a 12 hole muffin tin with muffin cases.
    • Cream the butter and sugar until pale. Add the eggs one at a time, beating in between additions.
    • Add the vanilla extract and greek yoghurt and beat until combined.
    • Add the lemon juice and beat until combined.
    • Fold through the sifted plain flour, salt, baking powder, bicarbonate of soda, poppyseeds and lemon zest until just combined (be careful not to over mix- the mixture can still be a little lumpy).
    • Spoon into the prepared muffin cases.
    • Bake for 15 minutes or until they spring back when touched lightly in the centre.
    • Allow to cool for 5 minutes before transferring to a wire rack to cool completely.
    • To make the lemon glaze, mix the icing sugar with the lemon juice until smooth. Drizzle over the top of the cooled muffins.

    Thermomix Method

    • Preheat oven to 200° C (fan-forced) or 390 degrees fahrenheit. Line a 12 hole muffin tin with muffin cases.
    • Place the plain flour, salt, bicarbonate of soda and baking powder into the Thermomix bowl. Press Turbo 5-10 times to sift. Remove from the bowl and set aside until needed.
    • Place the butter and sugar into the Thermomix bowl. Mix for 30 seconds, Speed 4. Scrape down the bowl and repeat for a further 2 times, until pale and creamy.
    • Reduce to Speed 2 and add the eggs one at a time through the MC hole while the blades are turning.
    • Replace the MC and mix for a further 20 seconds, Speed 5. Scrape down the sides of the bowl.
    • Add the vanilla extract, greek yoghurt and lemon juice and mix for 20 seconds, Speed 4.
    • Add the flour mix, poppyseeds and lemon zest and mix for 15 seconds, Speed 5 (using the spatula through the MC hole to help mix).
    • Spoon into the prepared muffin cases.
    • Bake for 15 minutes or until they spring back when touched lightly in the centre. Allow to cool for 5 minutes before transferring to a wire rack to cool completely.
    • To make the lemon glaze, mix the icing sugar with the lemon juice until smooth. Drizzle over the top of the cooled muffins.

    Notes

    RECIPE NOTES & TIPS
    • Oven temperature - I specify fan-forced oven temperatures in my recipes, so if you have a conventional oven, increase the temperature by between 10 and 20 degrees Celsius.
    • Use room temperature ingredients for the best result.
    • For lemon zest, you only want the yellow part of the lemon skin, the white bit underneath known as the pith, tastes bitter so you want to avoid adding it to your muffins.
    • Be careful not to over mix your batter - gently fold the dry ingredients into the wet ingredients, stopping as soon as it just comes together. A few pockets of flour in the batter is fine. Over mixing may result in tougher, more dense muffins
    • For fluffy and moist lemon muffins - try not to overcook the muffins. The muffins are cooked when they spring back when you press gently on the top of them.
    • Lemon juice - use either freshly squeezed or store bought juice. 
    • Storing - store the muffins in an airtight container for 3-4 days. They can be frozen for up to 3 months, by wrapping individually in cling wrap and then placing into an airtight container.

    Nutrition

    Calories: 267kcal | Carbohydrates: 40g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 50mg | Sodium: 106mg | Potassium: 82mg | Fiber: 1g | Sugar: 27g | Vitamin A: 306IU | Vitamin C: 2mg | Calcium: 58mg | Iron: 1mg
    Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!
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    I’m Lucy! A mum, a wife, a food blogger and a lover of all things to do with food! I love creating delicious, no-fuss Thermomix and conventional recipes the whole family will love. Classic baking favourites, lunch box snacks, quick and easy family dinners and more!

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