I love muffins for their simplicity, one bowl and a wooden spoon is all you need. You can use an electric mixer but there really is no need to get any kitchen hardware out for them. Its the same with these Lemon Poppy Seed Muffins, one bowl one spoon and we are good to go.
So the sun is shining with full force, putting me in a real summery mood. Bursting with lemon in every bite and a cheeky little lemony treat in the middle you can’t go wrong with these simple yet tasty lemon poppy seed muffins. I haven’t shared muffins with a filling in them before so I thought it was about time!
Each muffin has a teaspoon of lemon curd in the middle giving them even more of a lemony punch. The muffin batter its self has lemon zest and juice in it and the drizzle on top is just a little icing sugar mixed with a little fresh lemon juice. So as you can see these muffins are not lacking in lemon flavour. The poppy seeds add a little earthy flavour and a satisfying little crunch.
These lemon poppy seed muffins are a nice bright taste of sunshine, and a great way to start the day. I’m not advocating muffins everyday for breakfast but as a treat now and again, I am all for that.
So I know things have been pretty quiet around here of late, and for that I apologise. But between studying and working, time has been a bit on the tight side. But I have been whipping up a storm in my kitchen recently so I have some treats to share with you guys. And a great way to get back into things is with muffins.
One bowl and a spoon and hey presto you have muffins, nothing is more simple or satisfying then that.
- 250 grams plain all purpose flour (2 cups - spoon & level)
- ¼ teaspoon salt
- 1 tablespoon baking powder
- 2 tablespoons poppy seeds
- Zest and Juice of 2 lemons
- 100 grams unsalted butter - melted (1/2 cup)
- 200 grams sugar (1 cup)
- 150 milliliters sour cream (1/2 cup + 1 tablespoon)
- 2 teaspoons vanilla extract
- 60 millilitres milk (1/4 cup)
- 2 large eggs
- 12 teaspoons lemon curd
- 8 tablespoons icing sugar
- Zest from 1 lemon
- 3 teaspoons lemon juice
- Preheat your oven to 425F / 200C / Gas mark 7 and prep a 12 hole muffin pan by either lightly greasing it or using liners, then place it to one side.
- In a medium sized bowl mix the flour, salt, baking powder, poppy seeds and lemon zest together until well combined.
- In a jug or medium sized bowl add in the melted butter, light brown sugar, sour cream, vanilla extract, milk, eggs and lemon juice and whisk everything together until everything is well combined.
- Pour the wet ingredients into the bowl of dry and with a gentle hand mix everything together.
- It doesn't matter if your batter is still a little lumpy, because the last thing you want to do is over mix muffin batter as this will make your muffins hard and dry.
- Filly your muffin holes ⅓ full then add 1 teaspoon of lemon curd on top of the batter and then cover the curd by filling the muffin holes up to ⅔ rds full with more batter.
- Pop them into your hot oven.
- After 5 minutes turn the oven down to 375F / 190C / Gas mark 5 and bake for a further 12 to 15 minutes.
- Check on your muffins after 12 minutes at the lower temperature to see if they are done, if a pick doesn't come out clean then give them a further few minutes.
- Once baked through take the pan out of the oven and let them sit in the hot pan for a further few minutes before taking them out and letting them fully cool down on a wire rack.
- If you wish to add the icing drizzle wait until your muffins have fully cooled down, then mix the icing sugar and lemon juice together in a small bowl then using a teaspoon drizzle the icing over the top of the muffins.
Like most muffins these lemon poppy seed muffins are best eaten on the day of making, but kept in an air tight tin at room temperature they will keep for up to 5 days.
They will also freeze well for up to 2 months.