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5.0 from 39 votes

Lemon, Poppy Seed and Parsnip Muffins

Parsnip muffins with the flavor of lemon and poppyseed, with a zingy lemon drizzle topping!

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 12
Calories: 258 kcal
Course: Dessert , Breakfast
Cuisine: American

Ingredients

For the muffins
  • 1 raw parsnip (120g, ¾ cup grated)
  • 2 cups (250g) plain flour (all-purpose)
  • 2 teaspoons baking powder
  • ½ teaspoon bicarb of soda baking soda
  • ¼ teaspoon salt
  • 2 tablespoons poppy seeds
  • ½ cup (115g) butter softened (plus extra for greasing)
  • ¾ cup (130g) sugar
  • 2 eggs
  • Zest and juice of 1 lemon
  • 1 teaspoon vanilla extract
  • ½ cup (150g) plain yogurt
For the Lemon Drizzle
  • ¾ cup (100g) powdered icing sugar
  • 5 teaspoons lemon juice

Instructions

    Cup of Yum
  1. Preheat oven to 350F / 180C. Grease or line a muffin tray.
  2. Peel and finely grate the parsnips. Set aside.
  3. Use an electric mixer to beat the butter and sugar together in a large mixing bowl until light and fluffy.
  4. Add the eggs one at a time, beating each in well.
  5. Beat in the zest, lemon juice and vanilla extract, blend well and then add the yogurt and combine.
  6. Sift in the flour, baking powder, bicarb of soda and salt and stir in the poppy seeds and parsnip. Combine it all thoroughly, but don't overbeat it.
  7. Spoon the mixture into the muffin cups, filling them ¾ full.
  8. Bake for 20 minutes or until an inserted skewer comes out clean.
  9. Allow to cook for a few minutes in the muffin tray and then transfer to a wire rack to cool completely.
For the drizzle topping:
  1. Stir lemon juice, teaspoon by teaspoon, into the icing sugar until a runny consistency. Drizzle over the completely cooled muffins.

Notes

  • Can't get parsnip? Go for carrot or grate in any hard veg like squash.
  • Can't get parsnip? Go for carrot or grate in any hard veg like squash.
  • Make these muffins lighter by leaving out the lemon drizzle topping.
  • Make these muffins lighter by leaving out the lemon drizzle topping.
  • Like with most cake and muffin recipes, don’t overmix once the dry and wet ingredients are combined. You want them completely mixed, but don’t beat of the muffins won’t be so light and fluffy.
  • Like with most cake and muffin recipes, don’t overmix once the dry and wet ingredients are combined. You want them completely mixed, but don’t beat of the muffins won’t be so light and fluffy.
  • Don’t like poppyseeds? No problem, just leave them out.
  • Don’t like poppyseeds? No problem, just leave them out.

Nutrition Information

Calories 258kcal (13%) Carbohydrates 40g (13%) Protein 4g (8%) Fat 9g (14%) Saturated Fat 5g (25%) Cholesterol 48mg (16%) Sodium 182mg (8%) Potassium 183mg (5%) Fiber 1g (4%) Sugar 21g (42%) Vitamin A 281IU (6%) Vitamin C 3mg (3%) Calcium 83mg (8%) Iron 1mg (6%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 258

% Daily Value*

Calories 258kcal 13%
Carbohydrates 40g 13%
Protein 4g 8%
Fat 9g 14%
Saturated Fat 5g 25%
Cholesterol 48mg 16%
Sodium 182mg 8%
Potassium 183mg 4%
Fiber 1g 4%
Sugar 21g 42%
Vitamin A 281IU 6%
Vitamin C 3mg 3%
Calcium 83mg 8%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.