About this recipe:Moist muffins drizzled with a simple lemon icing. So good you can't eat just one! You can use plain yoghurt instead of soured cream, if you prefer.
Makes: 12 muffins
220g plain flour
150g caster sugar
2 lemons, zested and juiced
2 tablespoons poppy seeds
2 2/3 teaspoons baking powder
1/2 teaspoon salt
75g soured cream
80ml vegetable oil
125g icing 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:15min › Cook:20min › Ready in:35min
Preheat oven to 180 C / Gas 4. Line a 12-hole muffin tray with paper liners.
Whisk flour, sugar, lemon zest (reserving the juice for the icing), poppy seeds, baking powder and salt together in a bowl. Beat buttermilk, soured cream, vegetable oil and egg together in another bowl. Pour buttermilk mixture into flour mixture and stir until combined. Spoon mixture into the paper muffin liners.
Bake in the preheated oven until a skewer inserted into the centre of a muffin comes out clean, about 20 minutes. Cool for 10 minutes.
While muffins are cooling, whisk icing sugar and lemon juice together in a bowl to create a smooth icing. Drizzle the lemon icing over muffins.