John Myers
Lemon Poppy Seed Muffins
The perfect lemon poppy seed muffins recipe with a picture and simple step-by-step instructions.
- 3 Pc. Eggs
- 150 g Sugar
- 1 packet Vanilla sugar
- 2 Pc. Organic lemons, the grated zest of them
- Juice of one lemon
- 100 ml Sunflower oil or melted, chilled butter
- 100 ml Milk
- 1 pinch Salt
- 200 g Flour, preferably type 630 spelled
- 2 tsp Baking powder
- 40 g Poppy
- Mix the eggs, sugar and vanilla sugar together. Stir in the zest, lemon juice, sunflower oil, milk and salt. Mix the flour, poppy seeds and baking powder and finally stir in only briefly with a mixing spoon. Small lumps of flour may still be visible. This will make the muffins nice and fluffy.
- Pour the dough into a prepared muffin tray and bake in the preheated oven on the middle rack at 180 degrees top / bottom heat for about 18 – 22 minutes until golden yellow.
- Then let it cool and dust with powdered sugar if you like, or mix the juice of the second lemon with powdered sugar to a glaze and cover or sprinkle the muffins with it. A limoncello icing sugar icing goes well with it. Or you can mix some lemon juice with powdered sugar and then mix in some cream cheese. Garnish the muffins with a piping bag.
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