Lemon Poppy Seed Mini Muffins + a giveaway

Lemon Poppy Seed Mini Muffins + a giveaway

I'm so in love with the New York Cult Recipes cookbook that this is the second time I feature one of their recipes in the blog. The first one was the bagels and now I've decided to bake this tangy treats. So, in the name of the joy this book has brought to my kitchen and the love I have for you, my readers, I've decided to do a little giveaway of my own. 


All you have to do to win yourself a copy of the New York Cult Recipes cookbook is the following:

1. Leave a comment below

2. Include your Twitter or Instagram username in your comment (optional)

This giveaway will be running until next Sunday, 1st December, I'll choose a winner at random and announce it on Monday, 2nd. In the meantime, go bake these for tea time, I'm telling you, these bite-size treats are full of flavour. 

This giveaway is only open to UK & US readers. I wasn’t paid to write this, or give a copy of the book to my readers. All opinions in this post are my own.


For the muffins

  • 320 grams all purpose flour
  • 2 tablespoons poppy seeds
  • 1/2 teaspoon salt
  • 3 teaspoons baking powder
  • Zest of 1 lemon
  • 150 grams caster sugar
  • 125 grams unsalted butter, melted
  • 2 eggs
  • 45 mililitres lemon juice
  • 210 mililitres yoghurt 
  • 100 grams grated apple
  • 100 grams seeded and diced pear

For the glaze

  • 125 grams icing sugar
  • 1 1/2 tablespoons lemon juice
  • 3 teaspoons hot water

Preheat the oven to 190° Celsius. Grease a muffin tray, mine has a 60x15mm cup size and the overall size is 313x238m.

Combine the flour, poppy seeds, salt and baking powder together. In a separate bowl whisk together the lemon zest, sugar, melted butter, eggs, lemon juice and yogurt. Combine the two mixtures together and fold in the grated apple and diced pear.

I'm using a 40mm ice cream scoop (holds around 1 1/2 tablespoons of batter) to spoon the batter into the greased tray. Bake them for around 10 to 12 minutes, or until a skewer inserted in the middle comes out clean. If you are using a regular size muffin tin, fill it up 3/4 full and bake them around 20 to 25 minutes, or until a skewer inserted in the middle comes out clean. 


To make the glaze, whisk all the ingredients in a bowl until well combine. If you want a thicker consistency for the glaze, just add a little bit more sugar. 


Dip the top of the cooled muffins on the glaze, place them on a rack top side up and allow it to set, it will take around 5 minutes.  

This recipe makes 40 mini muffins or 12 regular size. 


The lucky winner of the New York Cult Recipes cookbook is comment #12! Congratulations Kathleen Scott!!