Lemon and Poppy Seed Muffins

Total Time
25mins
Prep 5 mins
Cook 20 mins

These are an all time favourite of mine. They are best eaten straight out of the oven as they have a super crunchy top on them (this softens as they cool). They are so beautiful you won't be able to stop at one! From the Australian Women's Weekly cookbook.

Ingredients Nutrition

Directions

  1. preheat oven to moderately hot.
  2. grease 12 hole muffin pan.
  3. reserve 2 tsp of rind and 2 tbsp of sugar.
  4. place flour in bowl
  5. stir in seed and remaining sugar.
  6. stir in remaining rind, juice, egg, milk, butter.
  7. spoon into pan.
  8. sprinkle with combined reserved rind and sugar.
  9. bake in moderately hot oven about 20 minute.

Reviews

(2)
Most Helpful

I found this easy (had to make my own self rising flour) but it lacked the lemon punch I was looking for. I would up the amount of lemon zest used and possibly even use an extract. I will probably make this again with a few adjustment.

saylaveev February 10, 2007

This is a really quick, easy and tasty muffin recipe, and results are very nice and relatively healthy! I just adore the lemon/poppy seed combination! We took most of these to a friend's place and came home to find that the cats had had made a good start on the remaining ones, so that's got to be a sign they're good! Thanks for posting!

currybunny November 16, 2005

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