lemon & poppyseed muffins




Prep Time


Cook Time

Who would have thought lemon and poppyseeds would be such a wonderful match?



For the lemon & poppyseed muffins

  • 2 cups self-rising flour
  • 1 cup sugar
  • ½ cup poppyseeds
  • Zest of 2 lemons — finely grated
  • 100g butter
  • 2 eggs
  • 1 cup milk

For the candied lemon slices

  • 1 cup sugar
  • 1 cup water
  • 2 lemons — washed and sliced

For the lemon topping

  • ¼ cup sugar
  • Juice of 2 lemons


For the lemon & poppyseed muffins

  • To make Candied Lemon Slices, combine the sugar and water in a medium saucepan. Bring to the boil and cook until the sugar is just dissolved.
  • Add the lemon slices and simmer for 10–20 minutes or until translucent.
  • Remove with a slotted spoon and drain on paper towels.
  • Preheat the oven to 190°C (170°C fan bake). Line a 12-count muffin tray with paper cases.
  • To make the muffins, whisk the flour, sugar and poppyseeds in a bowl. Add the lemon zest.
  • Heat the butter in a separate bowl or saucepan until just melted. Add the eggs and milk and whisk well.
  • Pour the liquid ingredients into the dry ingredients and mix to combine. Don’t overmix.
  • Spoon into the prepared muffin tray and bake for 10–15 minutes until the muffins are golden brown and the centres spring back when pressed.
  • Allow to cool for 2 minutes while you make the Lemon Topping.
  • To make the Lemon Topping, combine the sugar and lemon juice. Don’t allow the sugar to dissolve.
  • Brush onto the warm muffins and top with Candied Lemon Slices.