Description

These Moist Lemon and Poppy Seed Muffins are a delightful treat bursting with fresh lemon flavor and a pleasant crunch from poppy seeds. Perfectly tender and lightly sweetened, they offer a refreshing zest in every bite. Optional lemon curd filling and a tangy lemon glaze elevate these muffins into a special occasion or everyday indulgence. Easy to prepare and bake, they’re ideal for breakfast, afternoon tea, or a bright snack.

Ingredients

For the Muffins:

115 g unsalted butter, room temperature (½ cup)
180 g caster sugar, ¾ cup + 2 tbsp
1 lemon, zested & juiced
1 large egg
1 tsp vanilla extract
250 g plain flour, 2 cups
2 tsp baking powder
½ tsp flaky sea salt or a generous pinch of fine salt
100 ml milk, scant ½ cup
50 g Greek yoghurt, scant ¼ cup
1 heaped tbsp poppy seeds
8-12 tsp lemon curd, for filling (optional)

For the Optional Lemon Glaze:

60 g icing sugar, ½ cup
1–1.5 tsp fresh lemon juice
½ tsp sour cream (optional, for a thicker glaze)

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Instructions

Preheat the oven: Set your oven to 180°C (160°C fan) / 350°F. Line a muffin tin with 12 standard paper cases, or prepare a larger tin if making bigger muffins.
Prepare lemon sugar: In a small bowl, rub the lemon zest into the caster sugar with your fingertips until the mixture turns pale yellow and fragrant. This process releases essential oils from the zest for enhanced lemon flavor.
Cream butter and sugar: In a large bowl, beat the softened butter together with the lemon-infused sugar until the mixture is light and fluffy. Then add the egg and vanilla extract, beating until smooth.
Add wet ingredients: Stir in the milk, Greek yoghurt, and lemon juice until just combined. The mixture might look slightly curdled, which is normal.
Mix dry ingredients: In another bowl, whisk together the plain flour, baking powder, salt, and poppy seeds. Gently fold these into the wet ingredients until just incorporated; avoid overmixing to keep muffins tender.
Fill muffin cases and bake: Divide the batter evenly among the muffin cases. Bake in the preheated oven for 20–25 minutes or until a skewer inserted avoiding any curd reaches out clean.
Cool muffins: Allow the muffins to cool in the tin for 15 minutes before transferring them to a wire rack to cool completely.
Optional lemon curd filling: If desired, use an apple corer or small knife to remove a small circle from the top of each cooled muffin. Fill each hole with ½ to 1 teaspoon of lemon curd, then replace the removed portion.
Make the glaze: Combine icing sugar and fresh lemon juice, stirring until smooth. Add sour cream if you prefer a thicker glaze. Drizzle the glaze over the cooled muffins for a bright, glossy finish.

Notes

To store: Keep muffins in an airtight container for up to 4 days to maintain freshness.
To freeze: Place muffins in a sealed container or Tupperware and freeze for up to 3 months. Defrost fully at room temperature before serving.
Make ahead: These muffins are best enjoyed on the day of baking but keep well for 4 days. Preparing them the night before is a convenient option for next-day enjoyment.