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Sweet Poppyseed Muffin Bites

a sweet and tangy spin on poppyseed muffins
Author Let's Talk Mommy


Muffin Batter

  • 375 g courgettes
  • 200 g soft brown sugar
  • 125 ml vegetable oil
  • 3 large eggs
  • 1 lemon zested
  • 1 tsp vanilla extract
  • 1 tbsp poppy seeds
  • 300 g self-raising flour
  • 1 tsp baking powder


  • 1 lemon zested & juiced
  • 100 g demerara sugar


  1. Preheat 180°C.
  2. Lightly line mini cheesecake pan with parchment paper.
  3. Coarsely grate the courgettes onto a paper towel and then press another paper towel on top to remove all the excess liquid.
  4. Add grated courgette into a large bowl. Add brown sugar, oil, eggs, zest of one lemon, vanilla extract and the poppy seeds.
  5. Sift the flour and baking powder and carefully fold together.
  6. Using an ice cream scooper scoop batter carefully into parchment paper cups.
  7. Bake for 15-20 mins or until toothpick inserted into the middle comes out clean.
  8. For a sticky topping mix together the demerara sugar with the lemon juice of one lemon and the zest of one lemon.
  9. Using a toothpick prick holes on top numerous times before slowly pouring sticky lemon glaze over each poppy seed bite.
  10. Wait a few seconds before adding more to allow the syrup to sink in
  11. Serve warm with butter or room temperature with creme fraîche on top. The kids might even love it paired with a nice hot cocoa for an extra special treat while tea and coffee will surely be this mini bites best friend.