Life is about simple pleasures, and one of mine is lemon poppy seed muffins. You know the ones I mean – the sweet, fluffy, delicious lemon cakes decorated with poppy seeds that make the perfect companion to a coffee. So I decided to try make them myself. Turns out, they are dead easy to make, and taste just as good as the ones you can buy from Starbucks, Costa, or any of the other coffee houses! I heartily recommend trying them out yourself!
How to make lemon poppy seed muffins:
- 140g plain flour
- 1/2 teaspoon bicarbonate of soda
- 1/2 teaspoon salt
- 2 medium free-range eggs
- 60g unsalted butter
- 170g caster sugar
- 1 teaspoon of vanilla extract
- zest of 1 large lemon
- 1 tablespoon of lemon juice
- 185g greek yoghurt
- 1 tablespoon poppy seeds
- Preheat your oven to 180C/160 fan/gas mark 4 and line a muffin tin with muffin cases.
- Sieve the flour, salt and bicarb into a large bowl. Mix in the sugar, lemon zest and poppy seeds until thoroughly combined.
- Cream together the butter, sugar, vanilla extract, lemon juice and greek yoghurt.
- Add the wet ingredients to the dry ingredients and mix to combine. Once well mixed, add in the poppy seeds and mix together until they are evenly dispersed.
- Spoon the mixture into the muffin cases. The mixture should fill about 2/3 of the muffin case, so depending on how big your muffin cases are, this could make between 12-20 muffins.
- Bake the muffins for 12-16 minutes, so that they are slightly golden in colour but still fluffy and moist.
- Allow to cool on a baking rack. Then pour yourself a cup of tea and enjoy your baked treats!