A refreshing treat: Easy recipe for lemon poppy seed muffins
Before it's time for holiday baking, it's worth saving your energy. If you want to prepare something delicious for dessert, choose a simple recipe for speckled muffins. They come out light and fluffy, and they have a charming appearance with the poppy seeds sprinkled throughout.
Lemon poppy seed muffins are a great addition to warming tea with spicy additions. The juice and zest from the lemon provide a pleasantly refreshing flavour, which I enhance by adding a classic icing. I can't resist reaching for another muffin myself.
Carefully wash the lemon for your baking
The lemon peel is often coated with a protective wax, and it may also contain pesticides to protect the fruit from pests. To get rid of these harmful substances, you can use a simple home method.
Soak the lemon in a solution of water and baking soda—just 1 teaspoon of baking soda per litre of water. Remove it after 5 minutes and thoroughly wash the lemon under running water. This procedure not only removes impurities but also lets you fully enjoy the natural aroma of the lemon in speckled cupcakes.
What icing do I make for poppy seed muffins?
I make the icing using a tried-and-true method that my mom showed me a long time ago. I gradually add lemon juice to icing sugar. I mix it until I achieve a thick, very slowly flowing consistency. To drizzle the muffins, I prepare icing with 100 grams of sugar and juice from half a lemon.
Recipe for speckled lemon muffins
Making these muffins is very simple and doesn't require a mixer. Just mix the dry ingredients with the wet ones. From the proportions below, you'll make 12 speckled cupcakes.
Dry ingredients:
- 255 grams of all-purpose flour,
- 1 teaspoon of baking powder,
- 140 grams of sugar,
- 2 teaspoons of poppy seeds,
- zest from one lemon.
Wet ingredients:
- 150 millilitres of oil,
- 2 eggs,
- 150 millilitres of buttermilk or yogurt,
- juice from 1 lemon.
Instructions:
- Sift the flour into a bowl, then mix with the baking powder, sugar, and poppy seeds. Add the zest grated on a fine grater to the dry ingredients.
- In another bowl, mix the eggs with the oil, buttermilk (or yogurt), and lemon juice.
- Add the dry ingredients to the wet ones and mix with a spoon.
- Spoon the batter into muffin molds.
- Bake for 20 minutes at 180° Celsius.
- Once the muffins have cooled, drizzle them with lemon icing. You can also sprinkle additional poppy seeds on top.
