Lemon Poppyseed Muffins

Did you know that muffins are secretly just cupcakes? Well, if you really want to get into the technicalities of it, then yes there is a difference but only slightly. Muffins are denser and cupcakes are fluffier. But, that aside, I love the lemon poppyseed flavor. The tangy zesty lemon paired with the nutty crunchy poppyseed, oh my god I love that. Poppyseeds add such an interesting texture as well and we all know I love a good texture contrast.

lemon poppyseed muffins

I usually bake this recipe in a loaf pan. I’ve honestly been in love with my loaf pan ever since I bought it. It’s my favorite cake mold. It’s super easy to line with parchment paper, super easy to take the cake out of… AH! just overall a wonderful addition to my kitchen.

I have wanted to bake a lemon dessert in a while (lemon bars are something I have my eyes on). And after considering a few dozen recipes, I went with the lemon poppyseed flavor. But this time, instead of throwing it into the loaf pan like I always do, I wanted to do something different. Muffins!

lemon poppyseed muffins

I didn’t even have cupcake liners and ended up going for a DIY approach. Did you know you can make your own cupcake liners with parchment paper/baking sheets? Here is a quick tutorial:

MAKE YOUR OWN DIY CUPCAKE LINERS

If you do have liners, then let’s get right to the recipe.

Lemon Poppyseed Muffins

Recipe by foodielassie
0.0 from 0 votes
Course: CakesDifficulty: Medium
Servings

14-16

servings
Prep time

10

minutes
Baking time

20

minutes
Cook Mode

Keep your device screen on

Ingredients

  • For the muffins
  • 3 eggs

  • 1/2 cup vegetable oil

  • 1 1/3 cup sugar

  • 1/2 cup fresh lemon juice

  • 1 1/2 tsp lemon zest

  • 2 1/2 cup flour

  • 2 tsp baking powder

  • 1 1/2 tbsp poppy seeds

  • For the glaze
  • 1/2 cup sugar

  • 1 tsp milk

  • 1/2 tsp lemon juice

Directions

  • Preheat your oven to 180 °C. In a bowl combine your eggs, sugar, and oil and whisk thoroughly.
  • To your egg mixture, add the lemon juice and zest. Mix to combine.
  • Now fold in the flour, baking powder and poppy seeds, until you have a smooth batter.
  • Scoop your batter into your muffin tray to fill each liner three-quarters of the way.
  • Bake for 20-25 mins until a toothpick inserted comes out clean. Set your muffins aside to cool.
  • In a small bowl, combine your sugar, milk and lemon juice to prepare your glaze. If it is too thick to work with, add some more milk one drop at a time.
  • Using a spoon, fork, or piping bag, drizzle the glaze over your muffins once they are cool.

Did you make this recipe?

Tag @foodielassie on Instagram and hashtag it with #foodielassierecipe

Copyright © 2024 Foodie Lassie | Cookie Policy

Privacy Settings
We use cookies to enhance your experience while using our website. If you are using our Services via a browser you can restrict, block or remove cookies through your web browser settings. We also use content and scripts from third parties that may use tracking technologies. You can selectively provide your consent below to allow such third party embeds. For complete information about the cookies we use, data we collect and how we process them, please check our Privacy Policy