Lemon Poppy Seed Muffins

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

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 2 votes

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Course: Snack, sweet

Cuisine: Muffins

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: serves

Calories: 267kcal

Author: Lucy - Bake Play Smile

Cost: $5

Equipment

Beaters, stand-mixer or Thermomix
Oven

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