Lemon and Poppy Seed Muffins

Lemon and Poppy Seeds are paired together in many desserts. Poppy seeds add a nice crunch to the dish. This recipe of muffins is an eggless version and has a strong lemon flavour. I also use a lemon glaze which just adds up to the lemony flavour of these delicious muffins!

Few things to keep in mind

  • Lemon Zest and Juice: Be careful when making lemon zest. Make sure that you do not use the white part under the yellow/green skin. That will make the whole batch tast bitter. Also, extract the lemon juice and zest, just before you start mixing the batter.
  • Oil: You can use any neutral oil which doesn’t have a strong taste for these muffins.


Ingredient List

  • Milk – 1/4 cup
  • Lemon juice – 1.5 tbsp
  • Castor / Powdered sugar – 1/2 cup
  • Yoghurt – 3 tbsp
  • Oil (any unflavored oil) – 4 tbsp
  • Lemon zest – 1 tbsp
  • Flour – 1 1/4 cup
  • Poppy seeds – 4 tsp
  • Baking powder – 1.5 tsp
  • Baking soda – 1/4 tsp
  • Salt – 1/4 tsp

For the glaze

  • Powdered sugar – 1/2 cup
  • Lemon juice – 1 tbsp
  • Lemon zest – 1 tsp

Step by Step Process

  1. In a mixing bowl, add the lemon juice to the milk first and let it sit for 5 min to curdle.
  2. To this, add the sugar, yoghurt, oil and lemon zest and milk well.
  3. Next add all the dry ingredients and mix till just combined. Make sure there are no dry streaks in the batter and take care not to over-mix.
  4. Pour into muffin trays and bake for 15-17 min at 180C. If your oven heat is uneven, turn around the tray after 10 min so that all muffins are evenly cooked. The top will change color and a skewer inserted will come clean.
  5. While the muffins are baking, make the glaze. Mix together the powdered sugar along with the lemon juice and lemon zest with a fork and keep it aside.
  6. Once muffins are baked, let it cool for a while. Drizzle the lemon glaze on top and serve!

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