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Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins are a lemony treat perfect for a quick breakfast on the go or an afternoon treat. With a lemon curd centre and earthy poppy seeds in every bite, this classic flavour combo works great in a muffin.
Prep Time10 mins
Cook Time17 mins
Total Time27 mins
Course: Scones / Breads / Muffins
Cuisine: American
Servings: 12 muffins
Author: Emma

Ingredients

Muffins

  • 250 grams plain all purpose flour 2 cups - spoon & level
  • ΒΌ 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

Icing Drizzle

  • 8 tablespoons icing sugar
  • Zest from 1 lemon
  • 3 teaspoons lemon juice

Instructions

  • 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 1/3 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 2/3 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.

Notes

Any type of milk will work in these muffins, I used half fat / semi skimmed cows milk. But full fat cows, almond, soya or rice will work.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.