iced lemonpoppyseed
Savoury Pasteries

Lemon poppyseed muffin

iced lemonpoppyseed

Lemon Poppyseed Muffin

Great tasting lemony muffins with a lemon topping. A tasty morning tea treat.
Prep Time 10 mins
Cook Time 12 mins
0 mins
Course Breakfast
Cuisine American
Servings 12 pieces



  • 2 1/4 cup plain flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 2 tbsp poppy seeds
  • 1 cup sugar
  • 2 tbsp lemon zest
  • 1 cup plain greek yoghurt
  • 1/3 cup milk
  • 113 grams unsalted butter, melted
  • 2 large eggs
  • 1 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 1/4 tsp salt


  • 1 cup icing sugar
  • 2 tbsp fresh lemon juice


  • Preheat oven to 220C/425F. Line a 12 cup muffin tin with paper liners.
  • In a large bowl ,sift together the flour, baking powder ,and baking soda. Whisk in poppy seeds and salt.
  • In another large bowl, combine sugar and lemon zest. Rub the lemon zest into the sugar until fully combined. Add yoghurt, milk, melted butter, eggs, lemon juice and vanilla. Mix till smooth. Pour wet ingredients into the flour mixture and fold just until combined. The batter will be a thick consistency. Divide among the patty cases.
  • Bake for 15-17 minutes, or until tops are a golden brown. Check by inserting a toothpick in the centre and it comes out with moist crumbs. Cool muffins in pan for 10 minutes. Place on a rack to cool completely.


  • In a bowl add the icing sugar and lemon juice and mix till you get a smooth and slightly thick consistency. Ice the muffins with the icing and add a small wedge of fresh lemon.
Keyword baking soda, coconut milk, greek yoghurt, lemon juice, muffin, Poppy seeds, unsalted butter

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