Classic lemon and poppy seed muffins

Classic lemon and poppy seed muffins

By
From
Breakfast: Morning, Noon & Night
Makes
16
Photographer
Danielle Wood

These are slightly crunchy round the outside and soft in the middle. Rising in the warm oven, these sweet lemony muffins might make a regular feature in your household like mine!

Ingredients

Quantity Ingredient
100g unsalted butter, melted, plus extra for greasing
300g self-raising flour
280g caster sugar
1 teaspoon bicarbonate of soda
75g poppy seeds
2 lemons
2 large eggs
240ml whole milk

Method

  1. Grease a muffin tin with butter and preheat the oven to 200°C. Combine together the flour, 225 g of the sugar, the bicarbonate of soda, the poppy seeds and the grated zest of the lemons in a bowl.
  2. In another bowl pour in the melted butter, eggs and milk, and beat with a fork until everything is thoroughly combined. Tip the egg mixture into the flour mixture and fold until all the flour is wet – do not beat it until it’s smooth. Spoon the mixture into the muffin tin and bake for 10–15 minutes until risen and cooked through.
  3. Juice the lemons into a bowl and mix with the remaining sugar. Brush this over the baked muffins.
Tags:
breakfast
brunch
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