Lemon and Poppyseed Muffins

Lemon and Poppyseed Muffins


190 people made this

A burst of lemon flavour not only from fresh lemons but also from lemon yoghurt! The poppy seeds provide a unique texture.

Karen Gibson

Serves: 12 

  • 2 cups (250g) plain flour
  • 3/4 cup (185g) white sugar
  • 1/4 cup poppyseeds
  • 2 teaspoons baking powder
  • 1 teaspoon bi carb soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 cup lemon flavoured yoghurt (or vanilla yoghurt)
  • 1/4 cup (60ml) vegetable oil
  • 1 tablespoon finely grated lemon peel
  • 1/3 cup (80ml) lemon juice
  • 3 tablespoons white sugar

Preparation:20min  ›  Cook:20min  ›  Extra time:20min cooling  ›  Ready in:1hour 

  1. Preheat oven to 205 degrees C. Lightly grease a muffin tin.
  2. Combine the flour, 3/4 cup white sugar, poppy seeds, baking powder, bi carb soda and salt.
  3. In a separate bowl mix the eggs, yoghurt, vegetable oil and lemon. Mix well and pour over the flour mixture. Mix until just combined. Do not over mix!
  4. Spoon mixture evenly between the prepared muffin cups. Bake at 205 degrees C for 20 minutes.
  5. Combine the lemon juice with the remaining 3 tablespoons white sugar. Stir into sugar dissolves.
  6. Once the muffins are baked pierce the tops several times with a toothpick. Slowly pour about 1 tablespoon of the lemon juice and sugar mixture over the tops of each muffin. Let muffins cool in pans for 10 minutes before removing them from the tin.

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Reviews (1)


very nice. the first time i made them i didn't have any poppyseeds and it was still great. - 11 Jul 2015

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