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.

Ingredients:

• 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

Method:

1. Preheat the oven to 180°C / 350°F and place 12 muffin cases into a muffin tin.
2. 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!
3. 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.
4. 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.
5. Then add the lemon juice, vanilla essence and yoghurt.
6. 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.
7. 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.
8. 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!