Lemony Poppy Muffin

Lemon Poppy Muffins with lemon glaze on a wooden cutting board

Overview

Lemony Poppy Muffins

By Amy // Posted Jul 18, 2021 // Category Muffins

It’s lemon season in Australia! I created my lemon poppy muffins to celebrate this awesome fruit. 

These muffins are bursting with citrus flavours, with some crackly crunchiness coming from the poppy seeds. The sour lemon glaze cuts through the sweet lemon muffin so beautifully. 

Texture wise, they’re quite different to the muffins I usually make. They’re more delicate and cake like and doesn’t have a coarse texture in the middle.

Love citrus? Click on the links below to see my other recipes.

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tips

1. Ingredients

The ingredients are pretty standard in this recipe. However, I’d recommend not using waxed lemons as you’d be zesting them. Also, if you want even softer muffins, you can use half bread flour and half cake flour instead of plain flour.

2. Equipment

I used a Masterpro Muffin tin with 5cm by 2 cm cup holes. Also, you’d need a pastry brush (to butter the tin) and a stand mixer or electric whisk. You also need a sift to prepare the dry ingredients.

3. Room temperature ingredients

Your eggs, butter and milk need to be at room temperature. Simply leave them on the counter for a few hours before baking. Room temperature ingredients help the creaming (see next tip), the process where butter and sugar is beaten create air pockets that expand during baking.

4. Creaming 

Firstly, you really need butter that is completely at room temperature for it to cream well. You should use an electric beater or stand mixer as they can produce the most consistent aeration. I usually use a beater attachment, but you can also use a whisk as well. I’d recommend creaming at a medium speed so that the air bubbles are uniform and stable. 

When is the creaming done? Well, you need to look for a pale yellow colour and your mixture should be light and fluffy. This can take a few minutes to reach this stage. You should also remember to scrape the sides and bottom occasionally while you cream. If you feel like the butter is still too cold, you can wrap a warm tea towel over the outside of the bowl to gently warm up the butter. 

4. Turn it into a cake

This cake would bake really well in a ring pan. Follow the same steps and bake for around 25 minutes or until a skewer comes out clean.

RatingDifficultyBeginner

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Lemon Poppy Muffins with lemon glaze on a wooden cutting board

Yields12 Servings
Prep Time20 minsCook Time15 minsTotal Time35 mins

Lemon Poppy Muffin
 160 g white sugar (3/4cup)
 115 g unsalted butter, at room temperature (1/2cup)
 2 tbsp lemon zest, grated
 1 tbsp fresh lemon juice
 2 eggs, at room temperature
 70 ml whole milk, at room temperature
 120 g plain flour, sifted (1cup)
 ½ tbsp baking powder
 3 tbsp poppy seeds
Lemon Glaze
 130 g icing sugar (1cup)
 2 tbsp fresh lemon juice

Lemon Muffins
1

Preheat the oven to 180C (350F). Spray a 12 cup muffin tin with oil or brush it with melted butter.

2

Cream(beat) the sugar and butter together using a stand mixer or electric mixer until light and fluffy (see tips). Ensure you scrape down the sides occasionally. Add the lemon juice and lemon zest and beat until mixed.

3

Prepare the wet and dry ingredients. Whisk the eggs and milk in a medium bowl, then set aside. Sift the flour, baking powder together in a large bowl. Set aside.

4

Put half the dry ingredients into the creamed butter and beat until just mixed. Do the same with half of the wet ingredients. Repeat the process with the remaining wet and dry ingredients.

5

Divide the batter equally into the prepared muffin pan. Bake for around 12-15 minutes or until a skewer comes out clean. Let the muffins cool to room temperature before unmolding.

Lemon Glaze
6

In a medium bowl, whisk the icing sugar and lemon juice together until smooth. If too thin, add some more icing sugar. If too thick, add some more lemon juice or water, a little at a time. Drizzle over the cooled muffins. Store muffins in an airtight container in the fridge for up to 5 days. Makes 12 muffins.

Ingredients

Lemon Poppy Muffin
 160 g white sugar (3/4cup)
 115 g unsalted butter, at room temperature (1/2cup)
 2 tbsp lemon zest, grated
 1 tbsp fresh lemon juice
 2 eggs, at room temperature
 70 ml whole milk, at room temperature
 120 g plain flour, sifted (1cup)
 ½ tbsp baking powder
 3 tbsp poppy seeds
Lemon Glaze
 130 g icing sugar (1cup)
 2 tbsp fresh lemon juice

Directions

Lemon Muffins
1

Preheat the oven to 180C (350F). Spray a 12 cup muffin tin with oil or brush it with melted butter.

2

Cream(beat) the sugar and butter together using a stand mixer or electric mixer until light and fluffy (see tips). Ensure you scrape down the sides occasionally. Add the lemon juice and lemon zest and beat until mixed.

3

Prepare the wet and dry ingredients. Whisk the eggs and milk in a medium bowl, then set aside. Sift the flour, baking powder together in a large bowl. Set aside.

4

Put half the dry ingredients into the creamed butter and beat until just mixed. Do the same with half of the wet ingredients. Repeat the process with the remaining wet and dry ingredients.

5

Divide the batter equally into the prepared muffin pan. Bake for around 12-15 minutes or until a skewer comes out clean. Let the muffins cool to room temperature before unmolding.

Lemon Glaze
6

In a medium bowl, whisk the icing sugar and lemon juice together until smooth. If too thin, add some more icing sugar. If too thick, add some more lemon juice or water, a little at a time. Drizzle over the cooled muffins. Store muffins in an airtight container in the fridge for up to 5 days. Makes 12 muffins.

Lemony Poppy Muffin
Nutrition Facts

Servings 12


Amount Per Serving
% Daily Value *
Total Fat 9.8g16%
Saturated Fat 5.4g27%
Cholesterol 48mg16%
Sodium 70mg3%
Potassium 118mg4%
Total Carbohydrate 33.2g12%
Dietary Fiber 0.6g3%
Sugars 24.8g
Protein 2.7g6%

Calcium 6%
Iron 1%
Vitamin D 52%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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