Lemon and Poppyseed Muffins | American recipes


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  • The punchy lemon flavor, soft sponge, and crunchy poppy seeds work wonders together.

    These lemon poppy seed muffins have a tangy citrus flavor from the lemon custard. Unlike our lemon muffins, these muffins are made with poppy seeds. Cook a batch of 12 in just 20 minutes. Ideal for bake sales, parties or picnics.


    • 300g self-rising flour

    • 1 teaspoon of baking powder

    • 100g caster sugar

    • 40g of poppy seeds

    • 300 g lemon cream or lemon marmalade

    • 250 ml of milk

    • 2 eggs

    • 120g melted butter


    • Preheat oven to 200 ° C / 400 ° F / 180 ° C fan / thermostat 6. Line a muffin tin with 12 cups.

    • In a bowl, sift together the self-rising flour, baking powder and powdered sugar. Mix through the poppy seeds.

    • In a separate bowl, combine marmalade, milk and eggs and stir until combined. Mix with the melted butter. Pour the dry ingredients into the water and mix until they are just combined.

    • Divide between the 12 cases. Bake for 20 to 25 minutes or until well risen and firm to the touch. Remove from oven and let cool for 5 minutes before transferring to a wire rack to cool completely.

    Top Tips for Making Lemon Poppyseed Muffins

    You can replace the lemon cream with orange marmalade to make orange muffins. You can also try lime curd or strawberry jam for fruit options.

    You might also like …
    Blueberry muffins
    Banana muffins
    chocolate muffins

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