About this recipe:Light moist lemony muffins with the delicate complement of crunchy poppy seeds. These are made especially soft and lemony with lemon yoghurt and lemon zest, and drizzled with a lovely lemon sugar glaze. Wonderful served warm for breakfast or brunch, with coffee or a nice cuppa.
250g plain flour
150g caster sugar
4 tablespoons poppy seeds
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
250g lemon yoghurt
4 tablespoons vegetable oil
1 tablespoon grated lemon zest
80ml lemon juice
3 tablespoons caster sugar
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:20min › Cook:20min › Ready in:40min
Preheat oven to 200 C / Gas 6. Lightly grease a muffin tin.
Combine the flour, 150g caster sugar, poppy seeds, baking powder, bicarb and salt.
In a separate bowl mix the eggs, yoghurt, vegetable oil and lemon zest. Blend well and pour over the flour mixture. Mix until just combined. Do not overmix!
Spoon mixture evenly between the prepared cases. Bake at 200 C / Gas 6 for 20 minutes.
Combine the lemon juice with the remaining 3 tablespoons caster sugar and stir until sugar dissolves.
Once the muffins are baked, pierce the tops several times with a skewer. Slowly pour about 1 tablespoon of the lemon juice and sugar mixture over the tops of each muffin. Let muffins cool for 10 minutes before removing them from the tin.