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.
Servings: 12 Servings
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.