Galganov's Recipe for the
Lemon Poppy Seed Muffins!

Let's go make some fantastic Lemon Poppyseed Muffins!

To make this Lemon Poppy Seed Muffin recipe you will need:

  • 2 Mixing bowls
  • A standard 12 muffin baking pan
  • Measuring spoons and cups
  • A fork for mixing (a whisk would be better)
  • A medium grater or zester
  • A spoon (optional - a ladel is even better for filling the muffin cups.)
  • A muffin tray (oiled or with paper or silicon liners)
  • A wire cooling rack


» Best of Lemon Poppy Seed Muffin                                         recipes ever «

The required ingredients for this Lemon Poppy Seed Muffin recipe are:

  • 1 egg lightly beaten
  • lemons - sufficient for about 3/4 cup juice and zest of one or two lemons (or zest of one or two lemons, the juice of these lemons and top-up of commercial lemon juice)
  • 1/2 cup oil (or melted butter or margarine)
  • 2 C flour
  • 1 tsp salt
  • 1 Tbsp baking power
  • 1/2 cup sugar
  • 3 to 4 tbsp poppy seeds

To top the muffins before baking:

  • 1 tsp sugar
  • 1 tsp poppy seeds


  1. Preheat the oven to 400º F (204º C).
  2. In one bowl blend all dry ingredients.
  3. In the other bowl, blend the eggs, oil and lemon juice. If you are short of lemon juice, top the liquid with soy or rice milk.
  4. Pour the wet ingredients into the dry and mix them, gently, together.
  5. Fill your greased muffin tins or liners.
  6. Sprinkle a pinch of sugar on the top of each muffin.
  7. Sprinkle a pinch of poppy seed (or more - to taste) on the top of each muffin.
  8. Bake for 17 to 20 minutes. Test for doneness with a toothpick.
  9. Let the muffins cool in the pan until they pull away from the sides (about ten minutes) then remove them from the pan and finish cooling them on a wire rack.
  Don't like poppy seeds? Try 1/4 cup chia ... or walnut pieces.

Tips & Tricks:

  • About "toothpick" testing for doneness: Insert the toothpick into the muffin. If the toothpick comes out wet return the muffins to the oven for 2 to 4 minutes. You may see some grains sticking to the toothpick. If they are dry your muffins are done - some sticking, of cooked dough, to the toothpick is normal. If (batter-like) wet bits stick to the toothpick continue baking your muffins.

The Background Story
Lemon-Poppy Seed Muffins


Lemon-poppy seed muffins are an interesting twist on the typical muffin. Unlike most muffins, these tasty little treats are, atypically, dairy/milk free. They have a little less sugar than most (or many) but they're still sweet like a muffin ... enjoying the natural sweetness of corn.

Still, they have a nice, little, lemony tang. If you don't like poppy seeds - just leave them out. This recipe will still make a nice lemon muffins.

These muffins can be made in muffin tins, a loaf pan, or even, like a corn pone, in a cast iron fry pan.