These lemon and poppy seed muffins are relatively easy to make, and the outcome is deliciously moist and lemony! The recipe makes around 12 good size muffins.
- 2/3 Cup Granulated Sugar
- 1/2 Cup Unsalted Butter (Softened to room temperature)
- 2 Large Eggs
- 1 1/3 Cups Plain Flour
- Zest of 2 Lemons
- 2 tbsp Poppy Seeds
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp salt
- 2 tbsp Lemon Juice
- 1 tsp Vanilla Essence
- 1/2 Cup Plain Yoghurt
- Preheat the oven to 180°C / 350°F and place 12 muffin cases into a muffin tin.
- Pour the sugar and butter into a large mixing bowl and mix together until creamy. Then add the egg yolks one at a time, making sure the mixture is fully combined after each one. Make sure to keep the egg whites in a separate bowl for later!
- In a second mixing bowl, sieve the flour and add the lemon zest, poppy seeds, baking soda, baking powder and salt, and mix together well.
- Slowly pour the dry ingredients into the eggs, sugar and butter mixture, whilst constantly mixing. I used an electric whisk for this part but it’s just as good to use a hand whisk.
- Then add the lemon juice, vanilla essence and yoghurt.
- Now to use the egg whites from earlier! Beat the whites until soft peaks begin to form – again I used an electric whisk for ease but either is fine. Then gently fold into the rest of the mixture until fully combined.
- Pour the mixture between the muffin cases, mine made 12 good sized muffins. I always find it easiest to transfer the mixture into a measuring jug and then it is extremely easy to pour into the individual cases. Then bake for about 20/25 minutes.
- Once they are done, let them cool for a few minutes and then they are complete 🙂
For extra sweetness, once the muffins are completely cool, you can add a drizzle of icing sugar mixed with lemon juice on each muffin. It forms a slight glaze and gives an extra tangy sweetness on top!
Let me know what you think!