Lemon Poppy Seed Muffins
Soft and fluffy Lemon Poppy Seed Muffins topped with a thick, tangy lemon glaze. An easy one-bowl recipe with Thermomix and conventional methods — perfect for lunchboxes or a quick cuppa treat.
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Servings: 12 serves
Calories: 267kcal
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 teaspoon 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 teaspoon baking powder
- ¼ teaspoon bicarbonate of soda
- 2 tablespoon 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:
- Use room temperature ingredients for a smooth, even batter.
- Do not overmix — a few flour streaks are fine. Overmixing = dense muffins.
- For the glaze, use pure icing sugar so it sets properly.
- For easy clean-up, glaze the cooled muffins on a wire rack with a sheet of baking paper underneath to catch any drips — then just scrunch and bin.
- Store in an airtight container for up to 3–4 days or freeze for up to 3 months.
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
