I’ve been trying to crack the lemon and poppyseed muffin for quite a while, but up until now I’d made the mistake of looking for a yoghurtless recipe. And also not bothering to get a lemon to use for grating some rind into the batter. Turns out a bit of yoghurt is just what you need for a nice, moist muffin, and lemon zest makes the cakes taste nice and lemony. This recipe from BBC Good Food called for a buttercream frosting, but I thought that would be a bit sweet for a breakfast muffin so just did a traditional lemon-drizzle topping of sugar and lemon juice.
(makes 18 cupcakes or 12 muffins)
225g self-raising flour
175g caster sugar
zest 2 lemons
1 tbsp poppy seeds
100g natural yoghurt
175g butter , melted and cooled a little
- Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with cupcake or muffin cases.
- Mix the flour, sugar, lemon zest and poppy seeds together in a large mixing bowl.
- Beat the eggs into the yoghurt, then tip this into the dry ingredients with the melted butter.
- Mix together with a wooden spoon or whisk until lump-free, then divide between the cases.
- Bake for 18-20 mins until a skewer poked in comes out clean – the cakes will be quite pale on top still. Cool for 5 mins in the tin, then carefully lift onto a wire rack to finish cooling.
To finish, juice the lemon and then add to that juice an equal quantity of sugar – say 3 tbsp, or maybe more, until it’s almost dissolved. Poke holes in the muffins with a cocktail stick then drizzle the topping over it while the cakes are still warm.
Enjoy for breakfast or afternoon tea!