Author Notes
I love the texture of these muffins and the flavour is delicate and divine. They also freeze beautifully. —Teresa Ulyate
Ingredients
- For the muffins:
-
3/4 cup
castor sugar
-
2
large eggs
-
2 teaspoons
finely grated lemon rind
-
1/2 teaspoon
vanilla extract
-
2 tablespoons
lemon juice
-
125 grams
butter, melted
-
3/4 cup
milk
-
1.5 cups
flour
-
2 teaspoons
baking powder
-
pinch of salt
-
2 tablespoons
poppy seeds
- For the lemon syrup:
-
2 tablespoons
lemon juice
-
2 tablespoons
water
-
1/4 cup
castor sugar
-
1/2 teaspoon
finely grated lemon rind
Directions
-
Preheat your oven to 170°C and place 12 muffin cases in a muffin tray.
-
Put the castor sugar and eggs in a bowl. Beat for 2 minutes until pale. Add the lemon rind, vanilla extract and lemon juice and stir.
-
Beat in the melted butter and milk. Sift in the flour, baking powder and salt. Add the poppy seeds, then stir until just combined.
-
Spoon the muffin batter into the muffin cases. Bake for 15-20 minutes until an inserted skewer comes out clean.
-
Start preparing the syrup during the last 10 minutes of baking time. Combine all of the syrup ingredients in a small saucepan. Stir over a low heat until the sugar has dissolved. Increase the heat and allow to boil gently for 5 minutes.
-
Take the muffins out of the oven and spoon hot syrup over them. Allow to cool completely before serving.
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