These are the best Lemon and Poppy Seed Muffins! The tangy zest of lemon perfectly complements the crunch of poppy seeds, and the best bit is the luscious lemon icing drizzled over the top.
These super simple muffins are a breeze to make. They are quickly made and baked in 30 minutes, and all the ingredients are readily available.
You might also enjoy my Lemon Drizzle Tray Bake and Lemon Yogurt Cake if you love lemony treats.
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Why You'll Love This Recipe
- Lemon and poppy seeds are a classic combination.
- No electric mixer is required; you can use a handheld whisk.
- They make large-sized muffins that are freezer-friendly.
Recipe Ingredients
Note: The recipe card below shows the full ingredients and quantities.
- Self-raising flour - also known as self-rising flour.
- White sugar - you can use either caster sugar or granulated sugar.
- Poppy seeds - are usually found in the spice section of the supermarket.
- Lemons - use zest for the muffins and juice for the lemon drizzle icing.
- Vanilla extract - or vanilla essence.
- Eggs - use large eggs.
- Milk - use full cream milk.
- Unsalted butter - unsalted butter gives you complete control of the overall flavour of your recipe, as the salt content in different butter brands can vary greatly.
- Icing sugar - sift the icing sugar before mixing with the fresh lemon juice to prevent lumps.
Top Tip
If you want the muffins to have a robust lemon flavour, add a teaspoon of lemon extract to the batter.
How to Make Lemon and Poppy Seed Muffins
Note: This is a summary of the instructions. The full ingredients and instructions are shown in the recipe card below.
- Mix the dry ingredients in a large mixing bowl.
- Mix the wet ingredients in a separate bowl.
- Combine the wet and dry ingredients.
- Fill each muffin case two-thirds of the way up. Bake in the oven for 20-25 minutes until a toothpick inserted into the middle comes out clean.
To make the drizzle icing, mix the fresh lemon juice and icing sugar together until runny. Place the muffins (whilst they're still on the rack) on a baking sheet lined with baking paper and drizzle the icing over the top.
Storage
Store the muffins in an airtight container for up to 3 days. You can reheat the muffins in the microwave for a few seconds.
The muffins will freeze well for up to 3 months. Wrap each muffin well and store it in an airtight container to prevent freezer burn.
Common Questions
If you want the muffins to have a more robust lemon flavour, add a teaspoon of lemon extract to the batter before baking.
Yes! Add a handful of fresh blueberries to the muffin batter before baking to add a burst of blueberry flavour.
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📖 Recipe
Lemon and Poppy Seed Muffins
Equipment
- 12-hole muffin tin
- 12 muffin cases
Ingredients
For the Lemon & Poppy Seed Muffins
- 300 g self-raising flour, sifted
- 220 g white sugar, caster or granulated
- 2 tablespoons poppy seeds
- 2 lemons (use the lemon zest for the muffins and 2 tablespoons of lemon juice for the icing)
- 2 large eggs
- 250 mls milk
- 1 teaspoon vanilla extract
- 100 g unsalted butter, melted and cooled slightly
For the Lemon Drizzle Icing
- 2 tablespoons lemon juice
- 150 g icing sugar, sifted
Instructions
- Preheat the oven to 160℃ fan/180℃ and line a 12-hole muffin tin with cases.
- Mix the dry ingredients: Whisk the flour, sugar, poppy seeds and lemon zest in a large mixing bowl.
- Mix the wet ingredients: In a separate bowl, whisk the eggs, milk, vanilla extract and melted butter until combined.
- Combine the dry and wet ingredients: Make a well in the centre of the flour bowl and pour in the milk, butter and egg mixture. Mix until just combined—avoid overmixing; a few flour lumps are okay.
- Fill each muffin case ⅔ of the way up with the batter and bake in the oven for 20-25 minutes until a toothpick inserted into the middle comes out clean. Transfer them to a rack to cool.
For the Lemon Glaze
- Whisk the icing sugar and fresh lemon juice together in a medium bowl. The mixture should be runny, so you may need to add more juice.
- Place the cooled muffins (whilst they're still on the rack) on a baking sheet lined with baking paper and drizzle the icing over the top.
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