Lemon poppy seed muffins


  • Prep Time15 mins
  • Total Time15 mins
  • Makes12 muffins
*PLUS Baking Time: 20 minutes
Lemon poppy seed muffins

© Masterfile Images


  • 2 lemons

  • 1 1/4 cups granulated sugar

  • 3 cups all-purpose flour

  • 3 tsp baking powder

  • 1 tsp baking soda

  • 1/2 tsp salt

  • 3 tbsp poppy seeds

  • 1 egg

  • 1 1/4 cups milk

  • 1/4 cup butter, melted


  • Preheat oven to 375F (190C). Grease 12 muffin cups or line with paper cups. Finely grate peel from lemons. Mix half of peel with 2 tablespoons (30 mL) sugar and set aside to sprinkle over muffins. Squeeze juice from lemons. Measure out 1/2 cup (125 mL) juice and stir in remaining peel.

  • Using a fork, stir flour with remaining sugar, baking powder, baking soda, salt and poppy seeds in a large mixing bowl. Whisk egg in a small bowl. Then whisk in milk, lemon juice and butter. Milk may curdle when mixed with lemon juice. Immediately stir egg mixture into flour mixture just until combined.

  • Spoon into muffin cups. Sprinkle tops with lemon-sugar mixture. Bake in centre of preheated 375F (190C) oven until golden and a cake tester inserted into centre of a muffin comes out clean, about 20 to 25 minutes. Cool muffins in cups for 5 minutes. Then turn out onto a cooling rack. Store muffins in a sealed bag at room temperature for up to 2 days or freeze.

Nutrition (per serving)

Calories 262, Protein 5.1g, Carbohydrates 47.6g, Fat 6g.

Bursting with fresh lemon taste and crunchy with poppy seeds, these high-rise muffins are perfect for afternoon tea or a bake sale. They freeze beautifully to be heated up for an after-work snack.