Sticky Lemon & Poppy Seed Muffins Recipe

Name: Sticky Lemon & Poppy Seed Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the muffins:; 3/4 cup castor sugar; 2 large eggs; 2 teaspoons finely grated lemon rind; 1/2 teaspoon vanilla extract; 2 tablespoons lemon juice; 125 grams butter, melted; 3/4 cup milk; 1.5 cups flour; 2 teaspoons baking powder; pinch of salt; 2 tablespoons poppy seeds; For the lemon syrup:; 2 tablespoons lemon juice; 2 tablespoons water; 1/4 cup castor sugar; 1/2 teaspoon finely grated lemon rind

Servings: persons

For the muffins:
3/4 cup castor sugar
2 large eggs
2 teaspoons finely grated lemon rind
1/2 teaspoon vanilla extract
2 tablespoons lemon juice
125 grams butter, melted
3/4 cup milk
1.5 cups flour
2 teaspoons baking powder
pinch of salt
2 tablespoons poppy seeds
For the lemon syrup:
2 tablespoons lemon juice
2 tablespoons water
1/4 cup castor sugar
1/2 teaspoon finely grated lemon rind

1
Preheat your oven to 170u00b0C and place 12 muffin cases in a muffin tray.
2
Put the castor sugar and eggs in a bowl. Beat for 2 minutes until pale. Add the lemon rind, vanilla extract and lemon juice and stir.
3
Beat in the melted butter and milk. Sift in the flour, baking powder and salt. Add the poppy seeds, then stir until just combined.
4
Spoon the muffin batter into the muffin cases. Bake for 15-20 minutes until an inserted skewer comes out clean.
5
Start preparing the syrup during the last 10 minutes of baking time. Combine all of the syrup ingredients in a small saucepan. Stir over a low heat until the sugar has dissolved. Increase the heat and allow to boil gently for 5 minutes.
6
Take the muffins out of the oven and spoon hot syrup over them. Allow to cool completely before serving.

690

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: For the muffins:, 3/4 cup castor sugar, 2 large eggs, 2 teaspoons finely grated lemon rind, and more.

Yes, Sticky Lemon & Poppy Seed Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sticky Lemon & Poppy Seed Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions