Lemon and Poppyseed Muffins
These Lemon and Poppyseed Muffins are an absolute classic recipe. Made with fresh lemons, poppyseeds and topped with a lemon buttercream swirl.
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Lemon and Poppyseed Muffins
Lemon is one of my favourite flavours to bake with, and I have so many lemon bakes on my blog already, including my Lemon Curd Cake, Lemon and Blueberry Cupcakes and Lemon and Raspberry Trifle. What I don’t have, though, is a classic lemon and poppyseed recipe.
Lemon and Poppyseed Muffins are an absolute classic recipe and one of my absolute favourites. Whenever I visit a bakery or a coffee shop, I will almost always get a lemon and poppyseed muffin if they are available. So I decided it was time to create my own.
Related Recipes
These Lemon and Poppyseed Muffins are made using my basic muffin recipe, which includes:
Oil – You need to use a flavourless oil.. I used Vegetable oil, but Sunflower Oil will work perfectly. Oil is a fat and is used instead of butter. The oil in muffins helps give them their soft texture.
Milk – Whole milk is best in this recipe, which helps make the muffins moist.
Flour – You need to use self-raising flour in your muffin recipe. There isn’t any raising agent in these muffins, so the self-raising flour is super important.
Sugar – I used caster sugar in these muffins.
Eggs – I always use large eggs in my recipes.
Lemon
In these Lemon and Poppyseed Muffins, I used both lemon juice and lemon zest. I wanted to make them as lemony as possible.
You can use lemon extract if you prefer, just replace the lemon juice and zest with 1 teaspoon of extract.
Tulip Muffin Cases
Whenever I bake muffins, I always use these Tulip Muffin Cases. I just think they are super cute, and they are deep, meaning you get a good-sized muffin from them.
Because they are deeper than standard muffin cases, if you are using muffin cases, you might find that you get extra muffins.
Baking
The muffins need to be baked in the centre of a preheated oven. Every oven is different, so I recommend baking them for 25-30 minutes. However, depending on your oven, you might find that they bake sooner or take slightly longer.
Just keep an eye on them, but remember not to open the oven door or your muffins will sink in the middle.
If you are unsure, you can buy an oven thermometer to check that your oven is running at the correct temperature.
Lemon Buttercream
I always like to decorate the top of my muffins, but this is completely optional. I decided to make a lemon buttercream and piped it onto the top of the muffins.
The lemon buttercream is a standard American buttercream and is made using unsalted butter and icing sugar. To this, I added lemon juice.
You must use unsalted butter in buttercream; if you use a spread or margarine, not only will your buttercream be super sweet, but it will also be really soft and won’t hold its shape when you pipe it onto your muffins.
I also added a tiny bit of yellow food colouring to the buttercream. I used Colour Splash Sunflower Yellow, but this is totally optional.
To pipe the lemon buttercream, I used these piping bags and this 2D piping tip.
Alternatives
You can use lemon extract if you prefer, just replace the lemon juice and zest with 1 teaspoon of extract.
Equipment
Colour Splash Sunflower Food Colouring
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Lemon and Poppyseed Muffins
Ingredients
For the Lemon and Poppyseed Muffins
- 150 ml Sunflower Oil (or Vegetable Oil)
- 175 ml Whole Milk
- 2 Large Eggs
- Juice of 2 Lemons
- Zest of 2 Lemons
- 250 g Self-Raising Flour
- 175 g Caster Sugar
- 2 tbsp Poppy Seeds
For the Lemon Buttercream
- 150 g Unsalted Butter
- 300 g Icing Sugar
- Juice of 1/2 a Lemon
- 2-3 tbsp Whole Milk (optional)
Instructions
To Make the Lemon and Poppyseed Muffins
- Preheat the oven to 180C/160C Fan. Line a muffin tray with your muffin liners and leave them to one side.
- Add the oil, whole milk, eggs, lemon juice and lemon zest to a large bowl or jug and whisk until they are all combined. Leave to one side.
- In a separate bowl add the flour, sugar and poppyseeds and mix until fully combined.
- Add the wet ingredients to the dry ingredients and whisk until the mixture is smooth and combined.
- Split the mixture between your muffin liners and bake in the oven for 25-30 minutes. Once they have baked leave them to cool in the muffin tray for 15-20 minutes before moving them to a wire rack to cool fully.
To Make the Buttercream
- Add the butter, sugar and lemon juice to a large bowl and mix together until it becomes thick and creamy.
- If the mixture is still too thick add in 1tbsp of milk and beat again. Repeat until the buttercream is the desired consistency.
- Add the buttercream to your piping bag and pipe it onto the top of your cooled muffins. Finish with some sprinkles and enjoy!
Notes
- These Lemon and Poppyseed Muffins will last 3+ days in an airtight container.
- I used these Tulip Muffin Cases.
- I used these piping bags and a 2D piping tip.
- You can use lemon extract if you prefer, just replace the lemon juice and zest with 1 teaspoon of extract.
- I used these yellow sprinkles but they are completely optional.