Lemon and Poppyseed Muffins

    (212)
    1 hour

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


    190 people made this

    Ingredients
    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

    Directions
    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.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (212)

    Reviews in English (165)

    0

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

    by
    254

    I made these muffins for the second time and made a few changes that made all the difference. Now I have a recipe that is worth making again. I used the lemon yogart but 16 oz instead of 12 and 1 tbs. of lemon extract. Definately cut the amount of poppy seeds in half, 1/4 cup is WAY TOO much. 1/8th cup is plently, I promise. I also used 1/3 cup of oil. I baked them at 400 for 10-12 minutes and they were perfect. Very moist but not greasy, and just the right amount of lemony flavor. The second day they are still yummy warmed in the micorwave.  -  02 Oct 2002  (Review from Allrecipes USA and Canada)

    by
    63

    It's lovely. I used plain yogurt instead of lemon flavored yogurt and it worked fine.  -  06 Aug 2002  (Review from Allrecipes USA and Canada)

    Write a review

    Click on stars to rate