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Lemon poppy seed muffins on a wooden chopping board next to a bowl of poppy seeds
50Total Time
30Prep Time
20Bake Time

Lemon Poppy Seed Muffins

3 Reviews

About our Lemon and Poppy Seed Muffins:

These zesty little muffins are so light and fluffy; they'll delight any visitor who pops round for a cup of tea.

50Total Time
30Prep Time
20Bake Time


  1. Step 1:

    Preheat the oven to 180°C (160°C fan, gas mark 4). Line a cupcake or muffin tin with 12 cupcake cases.

  2. Step 2:

    Place the butter and sugar in a mixing bowl and beat with a wooden spoon or electric mixer until light and fluffy. Gradually beat in the eggs a little at a time until smooth, adding a little flour if the mixture curdles.

  3. Step 3:

    Stir in the rest of the flour and then add the baking powder, lemon zest, poppy seeds and yoghurt, combining until smooth.

  4. Step 4:

    Divide the mixture between the cupcake cases. Bake for 20-25 minutes until golden brown and just firm to the touch. Allow to cool completely.

  5. Step 5:

    Warm the lemon juice with the sugar in a small pan until the sugar has dissolved, then spoon a little over each cake.


  • For the cupcakes

    • 150g Butter (unsalted)
    • 150g Billington's Unrefined Golden Caster Sugar
    • 3 Egg(s) (free range) (beaten)
    • 150g Allinson's Self Raising Flour
    • 1 tsp Baking powder
    • 1 Lemon zest
    • 30g Poppy seeds
    • 3 tbsp Natural yoghurt
  • For the decoration

    • 1 Juice of one whole lemon
    • 3 tbsp Billington's Unrefined Golden Caster Sugar

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