Lemon and Poppyseed Muffins, mark 2

While September’s muffins were perfectly acceptable, I felt my quest for the best possible lemon and poppyseed muffin was yet to be fulfilled, so tried this recipe, which is very different. I think it’s my favourite yet – and not too sweet, so perfect for breakfast! As with all muffins, beware the next-day curse: they taste best the day they’re made, so either freeze the rest or aim to feed a crowd!

2013-01-27 22.16.50

(makes 12)

150g sugar

57g butter

1 egg

2tbsp cream cheese

125ml (1/2 cup) milk

3/4 tbsp lemon juice

zest of 1 lemon

190g flour

1 tsp baking powder

1 tbsp poppy seeds

  1. In the bowl of your mixer add the butter and sugar and mix until light and fluffy.
  2. Add the egg and the cream cheese and continue mixing until everything is well incorporated.
  3. Add the milk, lemon juice, and lemon zest and continue mixing.
  4. In a bowl, mix the flour, salt, baking powder and poppy seeds together.
  5. Add the flour mix onto the wet ingredients and mix until just incorporated.
  6. Divide between 12 muffin cases
  7. Bake for 25 to 30 minutes then cool on a wire rack at 175oC


Juice of 1 lemon

2 tbsp icing sugar

2 tbsp caster sugar

  1. Mix all together.
  2. Poke holes in muffins with a cocktail stick.
  3. Drizzle over the still-warm muffins.

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