Lemon Poppy Seed Muffins

I have a fantastic recipe for Lemon and Poppy Seed Muffins but I am always up to trying a new recipe, especially if it is quick and easy.  I saw this recipe (originally a cake but you all know I like to make individual portions) over at The Hungry Mum.  When I try a new recipe, I always make it as stated.  The flavour of these muffins are spot on but I wasn’t entirely happy with the texture – they were a little heavy.  Take two with a slightly amended method, replace the butter with oil, add salt, one less egg et voila, a lovely light muffin which made for a lovely pudding with a scoop of ice cream.  Thanks Hungry Mum.  I hope you don’t mind that I amended the recipe.

Lemon Poppy Seed Muffins

Slightly adapted from The Hungry Mum


½ cup sunflower oil
¾ cup caster sugar
2 extra large eggs
¾ cup milk
5 tsp lemon zest
2 cups self raising flour
½ tsp salt
7 tsp poppy seeds


  1. Preheat the oven to 180°C.
  2. Line 12 muffins pans with paper cases.
  3. Beat the oil and sugar together.
  4. Add the eggs one at a time and beat until foamy.
  5. Add the milk and lemon zest.
  6. Fold in the flour, salt and poppy seeds.
  7. Divide the mixture between the 12 muffins pans and bake for 15 to 16 minutes.

Lemon and Poppy Seed Muffins

These have to be the best muffins ever – the crème de la crème of muffins.  THE muffin of all muffins, well for me that is.  They are light and spongy, slightly sticky on top, and make you hum with every bite and are perfect with a cup of tea.  I am actually thinking of renaming them Lemon and Poppy Seed Cupcakes and adding an icing glaze on top.  Just a thought for now.

Lemon and Poppy Seed Muffins



125ml cooking oil
125ml sugar
2 extra large eggs
250ml natural yoghurt or buttermilk
125ml lemon juice
3ml grated lemon rind
60ml poppy seeds
500ml cake flour
3ml bicarbonate of soda
15ml baking powder
2ml salt


  1. Preheat the oven to 200 °C.
  2. Beat the oil and sugar together.
  3. Add the eggs and beat until the mixture is light and fluffy.
  4. Add the yoghurt, lemon juice, rind and poppy seeds.
  5. Sift the dry ingredients together and fold into the wet mixture – the batter should still be lumpy.
  6. Spoon into greased muffin tins, filling each about two thirds full.
  7. Bake for 15 – 20 minutes until golden brown.


Submitted by:  Mandy Frielinghaus, Mauritius