Lemon and Poppy Seed Muffins


Lemon and Poppy Seed Muffins, moist and full of lemons!

Lemon and Poppy Seed Muffins

I tried to get the maximum lemon flavour into these muffins. Theres nothing worse than a flavoured cake with no flavour.

So when I say lemon and poppy seed muffins I mean Lemon and Poppy Seed Muffins!

Lemon and Poppy Seed Muffins Lemon and Poppy Seed Muffins



6oz margarine

6oz caster sugar

3 eggs

8oz self raising flour

2oz poppy seeds

zest of 2 lemons, finely chopped

4 tbsp natural yoghurt


4 tbsp caster sugar

4 tbsp water

juice 2 lemons


4oz margarine

8oz icing sugar

4 tbsp lemon curd

Lemon and Poppy Seed Muffins


1. Preheat the oven to 200C/180C fan/Gas 6.

2. Line a muffin tray with 12 muffin cases.

3. Using the all in one method, throw all the cake ingredients into a bowl & beat together until combined!

4. Divide the mixture between the 12 muffin cases and then pop into the oven for 20-25 minutes.


5. Pour the water into a pan then add the caster sugar.

6. Put on a low heat & stir continuously until the sugar has dissolved.

7. Then turn the heat up and boil rapidly for approx 1 minute.

8. Take the pan off the heat and stir through the lemon juice.

9. Once the cakes are a golden brown colour, remove from the oven. Leave them in the tin and poke a skewer several times into each muffin.

10. Drizzle 1-2 tsp of the glaze over each muffin and allow to soak into the cake. Leave for 5 minutes before transfering the muffins onto a wire rack to cool completely.

Try to get as much of the glaze over the cakes not over the muffin cases, but don’t panic if it does dribble over.


11. Beat together the icing sugar, margarine & lemon curd until combined.

12. Spread the icing over the 12 cooled muffins.

Lemon and Poppy Seed Muffins

Before you skip the lemon glaze stage, STOP!

The lemon glaze is a must to get a moist cake and adds the extra flavour.Lemon and Poppy Seed Muffins Lemon and Poppy Seed MuffinsGrab a muffin & tuck in!
Lemon and Poppy Seed Muffins


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