Lemon Poppy Seed Muffins
Bursting with real lemon flavour and poppy seeds, these easy, moist lemon poppy seed muffins are so delicious – especially when topped with zingy lemon glaze!
Equipment
- 12 hole muffin tray
- Spatula or wooden spoon
- 1 large and 1 medium mixing bowl
- 14 muffin cases/liners or non-stick cake pan spray
Ingredients
- 300 g plain flour*
- 2.5 tsp baking powder level
- 1/2 tsp bicarbonate of soda level
- 1/2 tsp salt level
- 100 g caster sugar
- 100 g light brown sugar
- 50 g butter melted
- 2 medium eggs room temperature
- 60 ml sunflower or vegetable oil
- 200 ml buttermilk room temperature
- Juice of 1 large lemon Around 45ml
- Zest of 2 large lemons
- 30 g poppy seeds
Lemon Glaze
- Juice of 1 large lemon Around 45ml
- 200 g icing sugar sifted
Instructions
- Preheat oven to 220°C/200°C fan. Line your muffin tray with muffin cases or spray with non-stick spray.
- In a large bowl whisk together the plain flour, baking powder, bicarbonate of soda, salt, caster sugar, light brown sugar and poppy seeds until combined. Set aside.
- In a medium bowl whisk the melted butter, eggs, buttermilk, sunflower oil, lemon juice and lemon zest until combined.
- Pour the wet mixture into the bowl of dry ingredients, and fold together with a wooden spoon or rubber spatula until just combined. Just mix until no pockets of flour remain; over mixing at this stage will result in dry, heavy muffins!
- Spoon the mixture into the muffin cases/holes and fill each about 3/4 full.
- Place the muffin tray into your preheated oven on the middle shelf. Set a timer for 5 minutes. This initial 5 minutes at high temperature causes the muffins to rise more rapidly.
- At the 5 minute point, turn the oven temperature down to 180°C/160°C fan, keeping the oven door closed. Bake the muffins for a further 13-15 minutes.
- Remove the muffin tray from the oven and place onto a wire rack to cool for 5 minutes, then remove the muffins and place them on the wire rack to cool completely.
Lemon Glaze
- To make the lemon glaze, simply add sifted icing sugar and the juice of 1 large lemon to a small bowl and stir together with a spoon until combined and smooth.
- Once the muffins are completely cool, drizzle the lemon glaze across the top of each muffin using a knife or fork. The icing will go firmer as it dries.
- Muffins are best eaten within 4 days. Store them in an airtight container at room temperature.
Notes
- * You can substitute plain flour for self-raising flour, but reduce the baking powder to 2 tsp.