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  • Writer's pictureRomyL

Lemon & Poppyseed Muffins with Toasted Coconut Cream

Updated: May 26, 2020

Makes 12


It is very unlike me to be this inattentive, BUT I only just realised that this recipe was set to private... meaning no one could view it. I sincerely apologise for that slip up. Forgive me?

These muffins are such a favourite of mine, I love lemon and poppyseed anything. Lemon and poppyseed cake is also diviiiinnneeee so maybe that's coming up soon who knows. Anyways, I can't think of much to say other than they're delicious. Okay. Byeeeee.


  • Don't over stir the mixture - you want to stir the batter until the liquid ingredients and the dry ingredients are barely combined.

  • If you don't have greek yoghurt, you can just use 1 scant cup of whole milk

  • If you don't like cream or coconut, why not make a lemon drizzle icing instead? Mix together 1.5 cups of icing sugar with 3 tablespoons of lemon juice.



For Muffins

  • Muffin liners (optional)

  • 2.5 cups of self-raising flour

  • 1 cup of sugar

  • 1 tablespoon of baking powder

  • 2.5 tablespoons of poppy seeds

  • 1/4 teaspoon of salt

  • The zest of two lemons (grate the yellow rind on the outside of the lemons)

  • 1/4 cup of butter

  • The juice of half a lemon

  • 1 cup of greek yoghurt

  • 1/4 cup of milk

  • 2 large eggs

For Topping

  • 2 cups of heavy cream

  • 1 teaspoon of vanilla bean paste

  • 1/4 cup of powdered icing sugar

  • 1 cup of desiccated coconut


  1. Preheat the oven to 200℃ (375℉)

  2. In a large bowl, lightly mix together the flour, sugar, baking powder, poppy seeds, salt, and lemon zest.

  3. In a pyrex jug or microwave-proof bowl, melt your butter in the microwave. Once melted let cool for a few minutes, then add in your milk, greek yoghurt, eggs, and lemon juice and give it a quick whisk to combine.

  4. Pour the liquid ingredients into the dry ingredients, and fold until just combined.

  5. Pour the batter into your muffin tins/muffin liners

  6. Place in the oven for 10-15 minutes

  7. Whilst the muffins are baking, make your coconut cream

  8. Toast your desiccated coconut in a small frying pan for 3-4 minutes, continually tossing to check the coconut isn't burning

  9. Whip your cream with your icing sugar and vanilla bean paste

  10. When the muffins come out of the oven, let them cool for 10 minutes before assembling the topping

  11. Spoon a tablespoon of cream on a muffin then sprinkle over the coconut

  12. Serve immediately or store in the fridge for up to 3 days


Stay Salty,

Romy xx

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