I love all things lemon when it comes to baking, and these lemon and poppy seed muffins are such a lovely recipe.
My Dad is a great gardener and has a resplendent lemon tree seemingly year round, I on the other hand have a lemon tree that, at best, produces one half dead lemon every second year. Turns out neglect doesn’t grow great lemons…..
So when a new bag of lemons turns up from Dad I love to get baking and cooking new recipes for the blog. I have a big list of recipes I want to make so I am just slowly working my way through.
I would love for my blog to become the place people go to no matter what they are feeling like baking, my own google resource or your “go to” baking bible. That is the plan, after doing this for 6 years I still have many hundreds of recipes I would like to add.
This recipe is an amalgamation of some recipes I have found online, one of my own lemon muffin recipes and a bit of Just a Mum additions. That tends to be how most of my recipes come about.
I spend a lot of time in the comment sections of recipes I see online, what did people love, what didn’t work, which is why we love hearing back from you on our own recipes so we can perfect them further.
Except for people who come and say they changed most of the ingredients, took out the sugar, replaced the butter with fresh air and it didn’t work, why does YOUR recipe not work? But that is a conversation for another day….lol
This recipe is lovely, light and refreshing with plenty of poppy seeds and lemon zest. I like my recipes to really come through on flavour. There is no point claiming a lemon recipe if you don’t really make the lemons the hero.
Lemon recipes work or fail on the type of lemons you use. Some are incredible bitter and not at all good in recipes, if you find a lemon recipe you have tried is truly awful change up the type of lemons and test it again.
Making this recipe is super easy, simply combine the dry ingredients then add the wet, as with all muffin recipes you want to gently fold the ingredients together. To the point where a few bits of flour remain but most are folded through. This will ensure the muffins are light and airy, not tough and dense.
I have finished these muffins with a lemon sugar glaze. The muffins are nice as is but I find that the glaze adds a little extra lemony-ness to the end result.
If you love lemon in baking please check out some of my favourites
Lemon Coconut Brownie
Iced Lemon Slice
Citrus No Bake Slice
Slow Cooker Lemon Self Saucing Pudding
Lemon Crunch Muffins
Lemon Bars
Onto the recipe, I hope you love this recipe for Lemon Poppy Seed Muffins
Lemon Poppy Seed Muffins
Delicious, light and fluffy muffins finished with a lemon sugar glaze
Ingredients
- You will require at least 3 lemons total for this recipe
Muffins
- 2 1/2 Cups Self Raising Flour, 335 grams
- 3/4 Cup Sugar, 153 grams
- 1/4 teaspoon Salt
- 2 Tablespoons Poppy Seeds
- 2 heaped Tablespoons Lemon Zest, from 2 lemons
- 1 Cup Buttermilk, 250mls *see below for how to make this
- 1 Egg, beaten
- 1/2 Cup Vegetable Oil, like canola, 125mls
- 1/4 Cup Lemon Juice, approx 2 lemons, 62 mls
- 2 teaspoons Vanilla Essence
Glaze
- 1/4 Cup White Sugar, 50 grams
- 1/4 Cup Lemon Juice, 62mls
Instructions
- Preheat oven to 200 C Bake, or 390 F
- *If making own buttermilk add 1 Cup of Milk to a small bowl and one Tablespoon of either lemon juice or white vinegar and set aside for 5 minutes
- Prepare a muffin tray with 12 paper cupcake cases or grease the muffin tray well and set aside
- In a medium bowl add the self raising flour, sugar, salt, poppy seeds and lemon zest and mix well, ensuring no lumps of the zest in the mixture
- In a separate medium bowl add the prepared buttermilk, egg, oil, lemon juice and vanilla and whisk together well.
- Pour the wet ingredients into the dry and gently fold together, careful not to overmix
- Spoon the mixture into the prepared cupcake cases about 3/4 full.
- Bake for 15-20 minutes until the cupcakes bounce back to the touch and are lightly golden brown
- Remove from the oven and set aside while you prepare the glaze
- In a small bowl or teacup add the second measure of sugar and lemon juice, stir gently
- Using a pastry brush collect both the sugar and the lemon juice and spread this generously over the top of each warm muffin
- Allow the muffins 5 more minutes to cool them remove from the muffin pans, allow to cool completely before storing in an airtight container.
- Enjoy
Thank you so much for stopping by to check out my latest recipes on my blog. If you are not already be sure to follow me on Facebook or Instagram for more deliciousness, and you can register your email in the subscription box below to receive all my recipes as I publish them.
Happy Baking
Anna
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Joanne Jowsey says
I followed this recipe to the T but the batter was very very dry, like crumbly dry. However, easily remedied with some extra milk. Lovely big muffins with a light texture!
justamumnz says
Oh I’m sorry to hear that! Glad you found a solution
Whitney North says
I am so excited. Time to make lemon poppy seed muffins. Thanks for sharing this.
shortenglishteacher says
Delish! Toddlers loved them too! I was worried the batter was a little dry putting them in the pans but nope! Perfectly moist. I even had enough leftover to make a mini loaf. Thank you so much!
mrs j a northall says
years ago I had a beautiful lemon poppy seed muffin at a tea shop in wales somewhere! i have never had one since when I came across your recipe my mouth was watering at your pictures! definitely making these this week…and trying to fit them in my ww plan ? thankyou!
justamumnz says
Oh lovely. Please let me know what you think when you do try them.
Chandreka says
Tried this recipe….. it worked beautifully.
I substituted the egg with a quarter cup buttermilk.
justamumnz says
Wonderful, that’s great to hear the it worked without egg