Do you want to make a fantastic batch of muffins, that are extremely sweet but also have that tint of sourness? Muffins that are perfect for an afternoon snack, or maybe to take on a picnic?Or maybe for after a nice lovely stir fry, which you can find the recipe for here.
Well, these lemon and poppyseed muffins are quick and easy to make, but still have an exquisite outcome that is perfect for any occasion. Keep reading to find out how to make them!
Table of Contents
Equipment- what you will need to make these fantastic muffins-
Here is all the equipment you will need to use for your muffins-
- Digital/ weighing scales
- A small bowl
- Dessert spoon/ A metal spoon
- A sieve
- Large bowl
- Large plate
- Small plate
- Small pot
- Pot stand
- Muffin tin
- 6 x muffin cases
- Cooling rack
- Measuring spoons
- Vegetable knife
- Green chopping board
Now that you have all your equipment it’s time to start gathering your ingredients, and then we can get to baking!
Ingredients- what makes up the special taste in our muffins!-
The special flavour in our muffins is made up of these ingredients!
- 150g plain flour
- 10ml baking powder
- 1 ½ lemon
- 15ml poppy seeds
- 1 egg
- 40g caster sugar
- 30ml milk
- 50g butter
- 50g icing sugar
- 5ml lemon juice
Now that we have everything we need, it’s time to get cooking! Let’s go!
Preparing the muffin batter!
*remember to preheat your oven to 180° or gas mark 6*
We are going to start with weighing out the batter, so weigh out 150 grams of plain flour to start. Weigh that out into your small bowl then add your 10ml of baking powder also into the small bowl. Get your small bowl, and sieve it all onto a plate. This will give a spring to the muffins and help them rise.
Then, weigh out your 50 grams of butter and put it in your small pot. We are now going to melt the butter! Put your butter on a low heat/ gas mark 2 or 3 and let’s get melting. Remember to keep stirring the butter with a wooden spoon or spatula to make sure it doesn’t stick to the bottom and burn. Once the butter has fully melted, turn off the heat and carefully move your pot to the pot stand.
Now we are going to weigh out your caster sugar. Get the scales, and weigh out 40 grams of caster sugar into the large bowl. Add an egg and 15 ml of poppy seeds. Now, add 30 ml of milk and set your large bowl to the side while we add the most important ingredient of all, the lemon!
Get your lemon and slice two lemon slices and cut them into quarters. These are for the top of your muffins so you can set them to the side on a plate or paper towel until we need them. Using the rest of your lemon, grate the lemon zest until there is hardly any yellow skin and it is showing white, onto a small plate and also set that to the side. Juice the rest of your lemons into a small bowl for later.
Once you have added your milk, we are going to add in the juice you just removed from the lemons. Also, add in the lemon zest you just created and add in the butter that you previously melted. Get your fork or a whisk and we are going to whisk the mixture all together. Now double-sieve the flour into the large bowl. This adds even more air, making your muffins higher, lighter and fluffier.
Fold the dry ingredient into the wet ingredients in your bowl using your dessert spoon (metal spoon). Make sure to fold in a figure-of-eight action as the sharp edges of your spoon can get air into the mixture. I’m sure you have guessed that your muffins will be well-risen, soft and springy at this point.
Baking the muffins!
Place 6 paper cases into a muffin tin and divide the mixture evenly into the cases. If you want your muffins to be even, you can weigh the mixture into the cases at about 60g each, but this is optional. Place your muffin tin on the lower shelf of the oven for about 15- 20 minutes making sure to keep an eye on them.
At this point, I recommend you clean as you go. We still have icing to make but the muffins will need to cool down before we ice them so we’d have plenty of time. As I said, clean up a bit and take a break from the excess time, for 20 minutes.
Once you think your muffins are ready, take them out of the oven being very careful and using oven gloves. Stick a butter knife or the end of a fork into the muffins and if any mixture comes out they are still raw so stick them back in the oven for 5 minutes.
Place the muffins on a cooling rack and it’s time to make the icing!
Make the icing!
Get your small bowl again and your weighing scales, and weigh out 50 grams of icing sugar. You can either just use lemon juice out of a bottle for quickness at this point or if you have any extra fresh lemon juice at this point, go for it and use that, but add in 5 to 10ml of lemon juice to the icing and stir it all in with your dessert spoon.
Once your muffins have cooled down, divide the icing between all six muffins, either just a blob on the top or you can spread it all over the muffin. Get your lemon quarters from earlier and add them neatly to the top of your muffins. Sprinkle over a pinch of poppy seed to finish off the look of your muffins.
And there you go! Your muffins are complete and ready to eat! We hope you enjoy it, and if you looking for any of the ingredients, you can buy them here!