Lemon pop pop…poppy seed muffin cakes


HAPPY NEW YEAR to EVERYONE!  With the start of 2015, I bring you something to sweeten your tastebuds. I have been wanting to make these lemon poppy seed muffins for a long time.  My son always opts for them when we go to Starbucks and are definitely his next favourite after my double chocolate muffins.


I wanted to add a tart lemon curd in the centre of the muffin but in the end found a great recipe online. I used the base cake recipe, left out the icing and made a lemon drizzle syrup to coat each muffin instead.  This gave the muffin a tantalising sour note with just the right amount of sweet and stickiness!

I hope you enjoy them as much as we are…wishing you all a fantastic 2015! Lots more food coming up here @ ShivaayDelights.com

Until next time! Much love D x

A recipe by Sarah Cook. BBC Good Food


225g self-raising flour
175g golden caster sugar
zest 2 lemons
1 tbsp poppy seeds toasted
3 eggs
100g natural yogurt
175g butter, melted and cooled a little


Heat oven to 180°c/160°c fan/gas 4 and line a 12-hole muffin tin with cupcake or muffin cases

Mix the flour, sugar, lemon zest and poppy seeds together in a large mixing bowl. Beat the eggs into the yogurt, then tip this into the dry ingredients with the melted butter

Mix together with a wooden spoon or whisk until lump-free, then divide between the cases


Bake for 20-22 mins until a skewer poked in comes out clean – the cakes will be quite pale on top still. Cool for 5 mins in the tin, then carefully lift onto a wire rack to finish cooling


For the Lemon Drizzle syrup

Take the juice of 1 lemon and 5 tablespoons of icing sugar. Melt and stir in a saucepan over a slow heat. Once the sugar has melted..turn off and put aside

Spoon on the warm syrup onto the individual cakes so that they are all shiny and ready to eat