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Lemon and poppy seeds muffin

These zesty lemon and poppy seed muffins are so yummy and zingy! They are perfect for an afternoon tea party, Easter, Mother's Day and other celebrations during springtime.  It's very easy to make them, so you won't regret it if your try out this recipe! They can easily be dairy-free too.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 6 people
Calories: 1234
Ingredients Method

Ingredients
  

  • 350 g flour
  • 1 tsp baking powder
  • 100 g unrefined sugar
  • 2 Tbsp poppy seeds
  • 50 g butter or dairy-free margarine
  • 1 large egg lightly beaten
  • 200 ml milk or dairy-free milk e.g. almond
  • 1 lemon zest and juice

Method
 

  1. Preheat the oven to 190°C.
  2. Melt the butter in a pan, let it cool.
  3. Dry-fry the poppy seeds in a pan; fry for 30 seconds, constantly stirring, then add to the flour.
  4. In another bowl, mix the butter, milk, egg, lemon juice and zest. Pour into the flour mixture, combine. The batter should be a bit sticky.
  5. Spoon the batter into a lined muffin tin or into silicon muffin forms.
  6. Bake for 25-30 minutes until golden brown.
  7. Transfer them to a wire rack to cool.