Lemon Poppyseed Muffins

Lemon and Poppyseed Muffins (12)

There can be no better start to the week than a batch of these freshly baked muffins on a public holiday.  Any kind of lemon cake is just so light and summery, and these muffins really match the weather in Hong Kong these days.  The humidity is finally easing off, there’s a bit of a breeze and temperatures have nudged down a notch, changing daily life from ‘hideously sweaty and unbearably sunny’ to ‘glorious European summer’s day – in October!’  Perfect.

Lemon and Poppyseed Muffins (7)

Lemon Poppyseed Muffins

Makes 10, from Vegan Brunch


250g plain flour

1/2 tsp salt

100g caster sugar

1 tbsp baking powder

5 tsp poppy seeds

juice and zest of 2 lemons

2 tsp vanilla extract

120ml non-dairy milk

100ml sunflower oil


1.  Preheat the oven to 190C and line a muffin tin with paper cases.

Lemon and Poppyseed Muffins (1)

2.  Mix the dry ingredients together in a large bowl until well combined.

Lemon and Poppyseed Muffins (2)

3.  Make a well in the centre and pour in the wet ingredients.  Mix together.

Lemon and Poppyseed Muffins (3)

4.  Spoon the mixture into the paper cases, filling them about two thirds full.

Lemon and Poppyseed Muffins (4)

5.  Bake for about 20 minutes.

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6.  Stand in the tin for a few minutes, then transfer to a wire rack to cool.  Absolutely blissful when eaten warm!

Lemon and Poppyseed Muffins (9)

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2 Responses to Lemon Poppyseed Muffins

  1. keepmix says:

    I’m going to try these tonight!

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