Lemon and poppyseed muffins

Lemon and poppyseed muffins

By
From
How to Cook Cakes
Makes
12
Photographer
Peter Cassidy

Drizzled with a tangy lemon icing, these muffins are perfect to enjoy with a cup of tea. Or try one of the delicious variations. You will need a 12-hole muffin tin.

Ingredients

Quantity Ingredient
120g butter
250g plain flour
2 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
pinch salt
2 tablespoons poppy seeds
2 eggs
120g soft light brown sugar
75ml milk
3 lemons
150g icing sugar

Method

  1. Heat the oven to 190°C and line the muffin tin with paper muffin cases.
  2. Melt the butter in a small saucepan over a gentle heat, then set aside to cool.
  3. Sift the flour, baking powder, bicarbonate of soda and salt into a large bowl. Stir in the poppy seeds and set aside. Break the eggs into a small bowl and beat lightly to break them up.
  4. In another large bowl, mix together the cooled butter, sugar, beaten eggs and milk. Finely grate the zest and squeeze the juice from the lemons. Add all the zest and the juice of 2 lemons to the liquid ingredients, reserving the remaining juice.
  5. Using a large metal spoon, fold the flour mixture into the lemon mixture, using as few folds as possible. The more the mixture is worked the heavier the muffins, so it needs a light touch. Fill the muffin cases two thirds full with the mixture.
  6. Bake on the middle shelf of the oven for 20 minutes, or until the muffins are well risen and pale golden brown, and a wooden skewer inserted into the centre comes out clean or with a few moist crumbs attached.
  7. Transfer the muffins in their paper cases to a wire rack and leave to cool.
  8. Mix half the remaining lemon juice with the icing sugar to make a glacé icing. Drizzle over the cooled muffins.

Variations

  • Lemon blueberry muffins Omit the poppy seeds, use the zest and juice of just 1 lemon and fold in 100g fresh blueberries just after the flour. Omit the icing.

    Lemon raspberry cheesecake muffins Omit the poppy seeds. Rather than add the lemon zest to the liquid ingredients, mix it with 150g cream cheese and 50g icing sugar. Fold 100g fresh raspberries into the mixture just after the flour. Half fill the muffin cases with the mixture, place a generous teaspoonful of lemon cream cheese in the middle of the mixture and top with the remaining muffin mixture. Omit the icing.

    Apple cinnamon crumble muffins Omit the lemons and poppy seeds. Soak 50g dried apples in 100ml apple juice for 3–4 hours, then drain, finely chop and add to the dry ingredients. Continue as for the main recipe, two thirds filling the muffin cases. Sift 100g plain flour with a good pinch of ground cinnamon, rub in 75g cold butter, then stir in 50g demerara sugar. Sprinkle this crumble mixture over the top of the muffins before they go in the oven. Omit the icing.
Tags:
cakes
baking
Leiths
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