Lemon Poppy Seed Muffins


Despite being an excellent baker, my Mum has never been one to enjoy sugary things. She claims to have drank a chocolate milkshake almost every night while she was pregnant with me (which would probably explain quite a bit about my apparent sweet tooth), but she probably consumed more sugar over that nine month period than the rest of her life combined. So when it comes to baked treats, she can be a tricky one to bake for. Luckily, I know how much she enjoys muffins, lemon, and poppy seeds, so I enrolled her help in baking a suitable morning breakfast muffin. Straight from my Mumsie’s kitchen: Lemon Poppy Seed Muffins!

Lemon Poppy Seed Muffins
Yields 12 muffins


For the muffins:
1/4 cup vegetable shortening
3/4 cup granulated sugar
1 egg
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tbsp. lemon zest
3/4 tsp. poppy seeds
Juice from half a lemon
1/4 cup milk
1 cup all purpose flour

For the glaze (optional):
1/4 cup powdered sugar
2-3 tbsp. milk

Start by preheating your oven to 350* Fahrenheit (175* Celsius) and lining your muffin pan(s) with liners. In a large bowl, cream the vegetable shortening until smooth and add the granulated sugar. Beat the sugar and shortening until small clumps form. Add the egg, baking powder, and baking soda, and mix until the batter is smooth, creamy, and completely lump free. Zest your lemon until you have a tablespoon of zest (try to avoid too much of the white rind as it’s much more bitter than the yellow skin), and juice half of it. Add your zest and lemon juice to the batter, along with the poppy seeds and mix until all the ingredients are thoroughly incorporated. Add 1/2 cup flour, the milk, and the final 1/2 cup of flour, mixing between each new addition. Mix until the batter is smooth and lump free. Pour the batter into the lined muffin pan(s) and bake for 18-20 minutes, or until a toothpick inserted in the center of the muffins comes out clean.



Both of my parents liked the muffins as they were, fresh out of the oven, but I wanted something a little sweeter. So to about half of the muffins I added a simple powdered sugar glaze. For those of you that like your muffins on the sweet side (like me), you can whip up a powdered sugar glaze by combining 1/4 cup of powdered sugar and 2-3 tablespoons of milk, stirring with a spoon until a thin paste forms. Simply drizzle this over the cooled muffins and voila! Lemon poppy seed muffins with a sweet glaze!



Happy baking!

3 thoughts on “Lemon Poppy Seed Muffins

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