Lemon Poppy Seed Muffins

How to Make Lemon Poppy Seed Muffins

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1. Heat the oven to 200°C / 400°F (180°C / 355°F fan). Line a 12-hole muffin tin with paper cases.

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2. Rub the lemon zest into the sugar with your fingertips until it smells fragrant. Whisk in the flour, baking powder, bicarbonate of soda, salt and poppy seeds.

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3. In a jug, whisk the eggs, buttermilk, oil, the 60 ml of lemon juice and the vanilla.

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4. Pour the wet mixture into the dry and fold with a spatula until just combined. A few streaks of flour are fine; do not overmix.

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5. Divide the batter between the cases, filling them nearly to the top. Bake for 5 minutes, then turn the oven down to 180°C / 350°F (160°C / 320°F fan) and bake for 15 minutes more, until golden and springy to the touch.

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6. Cool in the tin for 5 minutes, then move to a wire rack. Whisk the icing sugar with the 2 tablespoons of lemon juice, drizzle over the cooled muffins and leave to set.

   Mark done Start 5 min timer

Tips for Making Lemon Poppy Seed Muffins

• Do not overmix. Stir just until the flour disappears, and the muffins will be tall and tender instead of tough and tunnelled.
• Rub the zest into the sugar. The friction releases the lemon oils, and gives far more lemon flavour than stirring the zest in.
• Start hot and finish cooler. The first 5 minutes at high heat make the tops dome, and the lower temperature finishes the middles without burning the tops.

Common Substitutions & Variations

• Out of buttermilk? Stir a tablespoon of lemon juice or vinegar into the same amount of ordinary milk and let it sit five minutes before using.

What to Serve with Lemon Poppy Seed Muffins

• Hot tea
• Coffee
• Fresh berries

Storing & Reheating Lemon Poppy Seed Muffins

Keeps in an airtight container for 3 days. Freezes unglazed for 3 months; thaw at room temperature and glaze afterwards.

Lemon Poppy Seed Muffins FAQ: Common Questions

Lemon Poppy Seed Muffins Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.