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Lemon poppy seed muffins 50 scaled

Lemon poppy seed muffins with honey butter

Moist and bursting with bright citrus flavour

Serving: 9
Time: 30 minutes
Difficulty: Easy



  • 160g honey
  • 2 large eggs
  • 120g plain natural yoghurt
  • 60g butter, melted
  • 2 tbsp lemon juice,
  • 2 tbsp lemon zest,
  • 180g plain flour
  • 1.5 tsp baking powder
  • 1 tbsp poppy seeds


For the honey butter: 

  • 45g butter, room temperature
  • 2 tbsp honey


  1. Preheat your oven to 180C (350F).
  2. Place 9 muffin liners into a muffin tray.
  3. Whisk together honey, eggs, yoghurt and melted butter in a large bowl.
  4. Add the lemon juice and whisk some more.
  5. Add the flour, lemon zest, and baking powder and fold together wet and dry ingredients until no flour remains using a spatula.
  6. Fold in poppy seeds and then divide the mixture up into the prepared tray.
  7. Bake in the preheated oven until a toothpick inserted comes out clean; approx. 17 – 20 minutes.
  8. Beat together honey and butter in a bowl. Serve a teaspoon or two on top of a warm muffin.

Recipe courtesy of Boyne Valley Honey

For more fun baking ideas, click here.