photo: Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins

Let’s cook tender muffins with poppy and lemon. Due to lemon juice and zest the pastry is very flavoured with piquant citrus taste. If you want to get muffins a bit wetter, place done dough into the fridge for 12 hours or even more. Within this time the flour in the dough will take more wet and the pastry also gets wet in the end.
40 min
4 servings


  • Egg
    3 pcs
  • Sugar
    230 g
  • Whole wheat flour
    160 g
  • Dough loosener
    4 g
  • Butter
    195 g
  • Lemon zest
    1 tbsp
  • Poppy seeds
    1 tbsp
  • Lemon juice
    65 g


  • 1. Combine eggs and sugar in a bowl.
  • 2. Keep on mixing it with a hand mixer for 3 minutes to get light air cream.
  • 3. Add some sieved wheat flour mixed with some dough loosener.
  • 4. Mix the dough thoroughly to make all ingredients combine with each other.
  • 5. Melt some butter in the cooker or in the microwave oven. Cool it down a bit and add to the dough.
  • 6. Grate some zest from one lemon and add it to the dough together with poppy.
  • 7. Add squeezed juice of one lemon to the dough too.
  • 8. Mix the dough thoroughly until smooth. Put paper cases for muffins all over the roasting tin. Fill them with the dough leaving cases 1 centimeter empty from the top.
  • 9. Place lemon muffins into the pre-heated oven to 1800. Bake them for 20-25 minutes until golden brown.
  • 10. Cool down done pastry and serve it to tea.
  • 11. Bon Appetit
  • 12. Lemon Poppy Seed Muffins