Four Lemon & Poppy seed muffins. Four! FOUR? Surely a muffin tray has six holes for the batter to be poured in to? Surely if one were to make a batch of muffins then they would make enough to fill each and every hole? Yes, and I did make enough but this was one of those unfortunate times when they were
starting to be eaten before I had taken a picture of them. This happens sometimes and I suppose I should have taken it as a compliment. Eventually I made some more but not before these photos were taken and anyway as you can see I’d made a hot cup of tea to enjoy my one with and you have to slip these moments in when you can with twins.
These muffins are great for breakfast if you’d like something a little sweeter to start your day and I find them utterly adorable and perfectly fitting for elevenses.
What you will need for this recipe:
Makes 10 muffins
- 230g Caster/Superfine sugar
- 200g Butter, softened
- 320g Self Raising / Cake flour
- 4 free range eggs, separated
- 100 ml freshly squeezed lemon juice (I used 1 large lemon)
- 3 tsp grated lemon zest (taken from the large lemon)
- 1/2 tsp vanilla extract
- 2 tsp poppy seeds
- Muffin tray/cups
For the topping:
- 200g icing sugar
- 2-3 tblsp water
- Sprinkle of poppy seeds
Pre-heat your oven to 190c
Click here for my baking conversion chart if you are outside the UK
Grate and juice the lemon(s) until you have the correct the amount of each, then set to one side
Cream the butter and the caster sugar in the mixer until light and fluffy
Separate the eggs, then add just the yolks to the mixing bowl along with the vanilla and mix together
Whisk the egg whites in a separate bowl until they start to stiffen slightly, then add them to the mixing bowl
Sift in the flour and add the lemon juice and the lemon zest along with the poppy seeds, mix on a low speed until all the ingredients are combined and the consistency of the batter is smooth and creamy.
Spoon the muffin batter into the muffin tray until about 3/4 full – I used a silicon muffin tray as I find them easier when removing the muffins once baked
Bake in the oven for 25 minutes, or until golden brown on top
Allow the muffins to cool before removing from the muffin tray
Once completely cool, combine the icing sugar and water and mix until slightly runny (add more water if necessary), then drizzle the icing over the tops of the muffins finishing with a little sprinkle of poppy seeds.
Serve with a hot cup of tea or a beverage of your choice. I personally wouldn’t opt for hard liquor but whatever floats your boat. These muffins will make anything taste good!
If you are serving them or making as gifts you could try wrapping the bottoms in greaseproof paper and tying them up with bakers twine. Finishes them off nicely and you can pop one in a lunchbox this way too!
Ahhhh, I can hear baby. Must be off……………………
I love you and hope you all have a fantastic day.
Cherry x
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Hi Cherry, I searched for lemon muffins a few days ago and came across your blog!
I have just made the muffins (with wholemeal flour sugar and icing) and they taste devine.
Thanks for the recipe I am a complete baking novice. Love your blog, you have inspired me to start some new projects. Thanks! Jen x
I LOVE your website! It’s full of great ideas and fantastic recipes. I’ve just made these muffins and they’re currently in the oven as I type. I can’t wait to taste them!! Thank you so much for your inspiring website – I’ll definitely be visiting again!! xxx
A-MAZ-ING
I’m making these for the second time as they were gone in almost the first night of me making them(at 9 in the evening too)!
Thank you so much (:
xxx
I loved your conversions chart! One little thing…. paw paw isn’t papaya. Paw Paws are native to the US although it is impossible to get them unless you grow them yourself. I tried a few years back but you must have two and sadly my healthy little tree lost it’s partner. I hear they taste like custard! mmmmmmm
These are my favourite muffins ever!
Definately going to give these a go soon
Dear Cherry, I thought your recipe and pictures are delicious looking! And just as much your slight spelling error, adding flower to your mix. It makes the whole post even sweeter and special!!! Maybe next summer adding some lavender just might be the thing! Thank you again for a lovely posting.
Oops! Thanks Mary Anne for spotting that typo!
C x
I cooked your Slow Cooked Leg of Lamb on the weekend. My boyfriend of six years finally proposed. You’re a web matchmaker. I have cooked for that man for all these years and only when I try your recipe he proposes marriage.
I dread to think the amount of dollars I spend on the purchase of my morning Muffin. I’m seriously going to bake a batch of yours Cherry and take one to work with me each morning.
Every morning I log on and every morning I’m surprised by your endless ideas.
Yours, Martha
I can’t start my day without my usual cup of coffee and muffin and these muffins look divine!
Joy
They look super sweet
Lilly
These sound so delicious and look pretty.
Oooh how lovely, I love it when you post up a new recipe. I made your Lamingtons last week and they went down very well at my WI meeting, I am looking forward to making these.
I’m sat at my desk at work right now and all I want to do is go home and bake these delicious looking muffins! Roll on 5.30pm….
Soph x
Lovely, lovely, lovely.
My goodness, how do you find time to bake all you bake and make it look like it belongs in a magazine?
It’s wonderful, I love coming to your site.
H
Ahhhh! Another delicious recipe. Why aren’t you selling this stuff ?
Jx
Hmmmm, they look scrummy.
Vimla x
Lemon muffins are my fave, I will definitely be adding these to my “to do” list at the weekend.
Blimey Cherry!! do you ever sleep? they look scrumptious
Great minds think alike.
I posted a recipe of Lemon and Poppy Seed Muffins just last week!
Oh boy, they look amazing. Thanks Cherry x
I agree with Mandy, they wouldn’t last 5 seconds in my house, not with my brood around!
Sue
Yummy! I’m surprised you managed to get a photo at all. Would never happen in this house!
Hugs
Mandy x