Lemon & Poppy Seed Muffins

Whoever thought about combining lemon and poppy seed had a great idea. The zingy fresh flavour mixed with the darker flavour of poppy seeds never ceases to amaze me. They just go together so perfectly well!

As usual on my blog, these poppy puppies don’t require bringing out the heavy machinery, like mixers etc. Good old handheld whisk will do and you’ll have the most heavenly muffins in no time.



Ingredients for 12 muffins:

2 eggs

1/2 cup oil

3/4 cup milk

1/2 cup sugar

1 1/2 cup flour

1 tsp baking powder

1/4 tsp salt

zest from half a lemon, approximately 1 1/2 tsp

1 Tbsp poppy seeds


Preheat the oven to 180C/350F.

In a bowl whisk together eggs, oil, milk and sugar until smooth.

Add flour, baking powder, salt lemon zest and mix with a spatula.

Do not try to make the batter perfectly smooth, no need for that. These muffins will forgive you almost anything.

Add the poppy seeds and mix.

Fill 12 muffin cases and bake for 30 minutes.


If you are confused about zesting lemons and this is putting you off, here’s a one-minute explanation by Gordon Ramsay, because who doesn’t like to watch some Gordon?



© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

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