Lemon and Poppy Seed Muffins

Makes 12

Equipment Required

  • Hand mixer

  • Juice squeezer

  • Mixing bowls x 3

  • Non-stick muffin tin

  • Rubber spatula

  • Mini muffin paper cases

  • Measuring cups

  • Cooling rack

  • Measuring spoons

  • Oven gloves

  • Lemon zester



Dry ingredients:

  • 2 cups wholemeal self-raising flour

  • 2/3 cup white sugar

  • 2 teaspoons baking powder

  • ¼ teaspoon baking soda

  • ¼ teaspoon salt

  • 2 tablespoons poppy seed

Wet ingredients:

  • ¾ cup Greek yogurt

  • 2 lemons, juice and zest

  • 2 eggs, beaten

  • ½ cup unsalted melted butter

  • 1 teaspoon vanilla extract

For the lemon icing:

  • 1 cup icing sugar

  • 2-3 tablespoons lemon juice

  • 1 teaspoon poppy seeds


  • Preheat the oven to 180°C

  • Line muffin tin with paper cases

  • In a large bowl rub the sugar and lemon zest together until the sugar is moist.

  • Whisk in the flour, baking powder, baking soda and salt.

  • In a smaller bowl whisk together the Greek yogurt, eggs, vanilla essence, lemon juice and melted butter.

  • Pour the wet ingredients into the dry and gently mix together. Don't over mix!

  • Stir in the poppy seeds and spoon the batter into the muffin cases and bake for 15-20 minutes. The muffins are cooked when a toothpick inserted into the centre comes out clean.

  • Set the muffins aside to cool completely before icing.

  • When cool, mix the lemon icing ingredients together in a bowl.

  • Drizzle the icing over the mini muffins.

  • Enjoy!