Lemon and Poppy Seed Muffins

Lemon zest and poppy seeds add texture and flavour to these luscious golden muffins.

Lemon and Poppy Seed Muffins
Serves: 12
Cook time: 
Total time: 
  • 225 g self-raising flour
  • 175 g raw caster sugar
  • zest of 2 lemons
  • 1 tablespoon poppy seeds, toasted
  • 3 eggs
  • 100 g natural yoghurt
  • 175 g butter, melted and cooled a little
  1. Heat oven to 180°C and spray a 12-hole muffin tin with non-stick cooking spray or line with muffin cases.
  2. Mix the flour, sugar, lemon zest and poppy seeds together in a large mixing bowl.
  3. Beat the eggs into the yoghurt, then tip this into the dry ingredients with the melted butter.
  4. Mix together with a wooden spoon then divide between the cases.
  5. Bake for 20-22 minutes until a skewer inserted into the centre comes out clean (the cakes will still be quite pale on top)
  6. Cool in the muffin pan for 5 minutes then carefully lift onto a wire rack to cool.
See our Muffin Topping recipes if you want to add some icing or topping to your muffins.

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John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
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