Lemon Poppy Seed Muffins


Preparation info

  • Difficulty


  • Makes



Appears in

New York Cult Recipes

New York Cult Recipes

By Marc Grossman

Published 2013

  • About

Of all the muffins we make at Bob’s Juice Bar, this is my personal favourite. J.-P. Has been tweaking the recipe for years and they are truly irresistible.

Preparation time: 15 minutes, plus cooling
Cooking time: about 25 minutes


Dry Ingredients

  • 320 g (11¼ oz) plain (all-purpose) flour
  • 2 tablespoons + 1 teaspoon poppy seeds
  • ½ teaspoon salt
  • 3 teaspoons baking powder

Wet Ingredients

  • zest of 1 lemon, finely grated
  • 150 g ( oz/ cup) caster (superfine) sugar
  • 125 g ( oz/½ cup) unsalted butter, melted
  • 2 eggs
  • 45 ml ( fl oz) lemon juice
  • 210 ml ( fl oz) yoghurt


  • 100 g ( oz) apple, grated
  • 100 g ( oz) pear, seeded and diced


  • 125 g ( oz/1 cup) icing (confectioners’) sugar
  • tablespoons lemon juice
  • 3 teaspoons hot water


The Batter

Preheat the oven to 190°C (375°F/Gas 5). Combine all the dry ingredients together. Beat together the wet ingredients. Combine the two mixtures and fold in the fruit.


Spoon the batter into a greased 12-hole muffin tin and bake for about 25 minutes until the muffins are golden brown and a skewer inserted into the middle comes out clean. Cool.

The Glazing

Mix all of the glaze ingredients in a bowl until combined. Add more water if necessary or if you like a thinner glaze. For a thick white glaze like you see in the photo, don’t add too much water — you want to add just enough water for the glaze to be liquid enough to dip the muffins into it. Plunge the head of each muffin into the mixture, allow the excess to drip back into the bowl, then place the muffins on a rack, top side up, and allow the glaze to set.

Mango Lassi

See recipe.