Lemon Poppy Seeds Muffins

Ingredients :

2 cups ( 260 grams ) all purpose flour
1 tbsp of poppy seeds
1/4 tsp salt
1/2 tsp baking soda
1/2 cup ( 113 grams ) unsalted butter - melted and cooled
1 cup (200 grams) castor sugar
2 large eggs
Zest and juice of one lemon
1 cup ( 240 ml ) plain yoghurt or sour cream - do not use non-fat yoghurt or sour cream)
1 tsp of pure vanilla extract

Lemon Glaze ( optional)

1/2 cup (60 grams) confectioners suger ( powdered or icing )
2 tbsp fresh lemon juice

Note: Lemon zest is the yellow outer skin of the lemon that contains the fruit's flavor and perfume.


Preheat oven to 400º F (205º C ) and place rack in center of oven. Line a 12 cup muffin pan with paper liners or spray each muffin cup with a non stick vegetable spray.

In a bowl, whisk the flour with the poppy seeds, salt and baking soda.

In a bowl , rub the zest with the castor till the sugar is wet and the tangy flavor is infused into the sugar.

In another mixing bowl , blend together  melted butter, eggs, yoghurt/sour cream, lemon juice and pure vanilla extract and the sugar mixture. Stir in the flour mixture into the butter mixture and lightly stir till well combined. Do not over stir.

Spoon the batter into the muffin cups using two spoons or an ice cream scoop. Bake for about 18-20 mins or until a toothpick inserted in the center of a muffin comes out clean. Remove from oven and place on a wire rack to cool for about five minutes before removing from pan.

Lemon Glaze :  Place sugar in a small bowl and stir in the lemon juice. While the muffins are still warm, drizzle the tops with the glaze.