Moist Lemon and Poppy Seed Muffins

one lemon and poppy seed muffin on baking paper.

These lemon and poppy seed muffins are soft, tangy, and full of lemon flavor, with a little crunch from the poppy seeds and a surprise lemon curd center.

Prep Time25

Cook Time25

Total Time50

Course: Baking

Cuisine: American

Servings: medium muffins

Author: Margie Nomura

Ingredients

For the muffins:

4 oz unsalted butter about 1/2 cup (1 stick); room temperature
6.3 oz superfine sugar (caster sugar) about 3/4 cup plus 2 tbsp
1 lemon zested and juiced
1 large egg
1 tsp vanilla extract
8.8 oz all-purpose flour (plain flour) about 2 cups
2 tsp baking powder
1/2 tsp flaky sea salt or a generous pinch of fine salt
3.3 fl oz milk about scant 1/2 cup
1.75 oz Greek yogurt about scant 1/4 cup
1 heaping tbsp poppy seeds
8-12 tsp lemon curd for filling - optional

For the optional lemon glaze:

2.1 oz confectioners' sugar (icing sugar) about 1/2 cup
1-1 1/2 tsp fresh lemon juice
1/2 tsp sour cream optional, for a thicker glaze

US Customary - Metric

Instructions

Preheat the oven to 355°F (180°C/160°C fan). Line a muffin pan with 12 standard paper cases, or you can make 8 larger muffins if that is the size tin you have.
In a small bowl, rub the lemon zest into the sugar with your fingertips until fragrant. This helps release the oils from the zest.
In a large bowl, beat the butter and lemon sugar together until light and fluffy. Add the egg and vanilla, then mix until smooth. Add the milk, yogurt, and lemon juice, then mix until combined (the mixture may look a little curdled at this stage, don’t worry).
In a separate bowl, whisk together the flour, baking powder, and salt. Fold into the batter. Gently fold the poppy seeds into the batter until just combined.
Divide the batter among the muffin cases. Bake for 20–25 minutes, or until a skewer inserted into the muffin (avoiding the curd) comes out clean.
Leave to cool in the tin for 15 minutes, then transfer to a wire rack to cool completely.

Optional filling and glaze:

If you want to fill the muffins with a dollop of lemon curd, use an apple corer or a knife to remove a small circle from the top of the muffin. Fill with a 1/2-1 tsp of lemon curd and then place the small circle back on top of the muffin.
For the glaze, stir together the icing sugar and lemon juice until smooth. Add sour cream if you prefer a creamier texture. Drizzle over the cooled muffins.

Video

Notes

Make-ahead and storage

To store: These muffins last for up to 4 days in an airtight container.

To freeze: Place in a sealed tupperware and freeze for up to 3 months. Thaw at room temperature until fully defrosted.

Make ahead: The muffins do keep well, but are best enjoyed on the day of baking (as with most baked goods). I like to make them the night before if needed for the following day, for ease.

Nutrition