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Daryl Ehrman

International Nutritionist

Delicious Lemon Poppyseed Muffins Recipe with a Marzipan Twist | Easy Baking

Zesty lemon meets sweet surprises – these marzipan-filled lemon poppyseed muffins are a bite of sunshine on a rainy day

Rainy weather called me to a cozy day for baking indoors. Having a bag of poppyseeds on hand, I whipped up a batch of yummy lemon poppyseed muffins with a yummy twist. After researching various internet poppyseed baking recipes, I ended up taking inspiration from King Arthur Baking’s recipe for lemon poppyseed muffins on the proportions of both wet and dry ingredients. Instead of the sweet glaze on top, I opted to tuck a piece of marzipan in the center for a surprise sweet treat. These turned out so well, I will most definitely be baking these again on another occasion.

Ingredients

  • unchecked2 cups (240g) All-Purpose Flour / TIP 550
  • unchecked1 cup (198g) granulated sugar
  • uncheckedZest of 1 lemon
  • unchecked1/3 cup (46g) yellow cornmeal
  • unchecked3 tablespoons (28g) poppy seeds
  • unchecked2 teaspoons baking powder
  • unchecked1/2 teaspoon table salt
  • unchecked200 mL milk
  • unchecked2 large eggs
  • unchecked8 tablespoons (113g) unsalted butter, melted
  • unchecked60 mL lemon juice
  • unchecked1 teaspoon vanilla extract
  • 12 pieces of marzipan, 2cmx2xm

Instructions:

Preheat the oven to 205 C/400°F. Lightly grease (or line with muffin papers) a 12-cup muffin pan.

Whisk together dry ingredients:

Combine the flour, sugar, cornmeal, enhance the flavor with lemon zest, poppy seeds, baking powder, and salt and whisk together. Set aside.

Combine the wet ingredients:

Whisk together the milk, eggs, butter, and vanilla extract

Combined the dry and the wet ingredients:

Add the wet ingredients to the dry, stirring in batches until everything is moistened.

Divide the batter among the prepared muffin cups, filling them almost full. Push a 2cm x 2m piece of marzipan in the center of each muffin cup before baking for a surprise twist

Bake the lemon poppyseed muffins for 20 minutes. Remove the muffins from the oven, and after 5 minutes transfer them from the pan to a rack.

Devour your delicious lemon poppyseed muffins and love your life!

Once out of the oven, these muffins boast a golden crust and a surprise burst of sweetness from the hidden marzipan. Whether for breakfast, brunch, or an afternoon snack, these lemon poppyseed muffins with their unique twist are muffin heaven. You’ll want to save this easy muffin recipe.

Recipe Tips/Notes:

This version of the original lemon poppyseed muffins recipe has a very subtle lemon flavor. They suggest adding lemon oil and lemon juice powder and I’ll bet that makes the lemon flavor more assertive.

Marzipan is a paste made from ground almonds with sugar or honey. They make cute shapes as it can be molded into things. It’s available for purchase at the grocery store and I love it in addition to baked goods such as cookies, cakes, pies and muffins. The flavor of almonds really compliments both the citrus and the poppyseeds.