Lemon and Poppy seed Muffins


Preparation time 15-20 minutes. Cooking time 10-15 minutes


(makes 12 muffins)

  • 2 cups of self-raising flour
  • 3/4 cup of caster sugar
  • 1/4 cup poppy seeds
  • finely grated rind of 2 lemons
  • 100g butter
  • 2 large free-range eggs
  • 1 cup of milk

For the topping

  • juice of 2 lemons
  • 1/4 cup of caster sugar


  1. Lightly butter a 12-cup muffin tray (I also put a circle of baking paper on the bottom of the pans to make it easier to tip the muffins out after baking) and set a conventional oven to 200°C
  2. Mix together the flour, sugar, poppy seeds and lemon rind in a large bowl
  3. In a separate bowl heat the butter until just melted then beat in the eggs and milk with a fork until well combined
  4. Tip the liquid mixture into the dry ingredients and fold together until the flour is dampened (do not beat until smooth)
  5. Spoon the mixture into the prepared muffin pans and bake in the centre of the pre-heated oven for 10-15 minutes until golden brown and the centres spring back when pressed
  6. While the muffins are cooking mix together the lemon juice and remaining 1/4 cup of sugar
  7. Once the muffins are cooked, remove from the pans and transfer onto a cooling rack then immediately brush the tops then the sides with the lemon and sugar mixture
  8. Enjoy warm or cool.