Muffins for days. I have been looking at lots of different recipes lately so that I can try making different recipes. I have made muffins before but they didn’t turn out well and I have to admit I kind of get worried when I make them as I don’t want them to turn out badly.
These muffins have a lemon glace over the top as well to make sure they are extra lemony. The poppy-seeds do seem like an odd extra for this recipe but they actually work great, they take the edge off the lemon.
These muffins even have a little lemony centre of lemon curd. This recipe is quick to make if your in a hurry and the result is certainly worth it.
These muffins have that kind of summer vibe that I’m feeling at the moment especially because here in the UK it is warm. I would recommend eating one these while its warm because they just taste incredible.
Pre-heat oven on gas mark 5. Line a muffin tin with muffin cases. Sieve the flour, baking powder, bicarbonate of soda, caster sugar and the poppyseeds into a bowl and mix together.
Make a well in the dry ingredients. Add the lemon juice and eggs into a jug then add enough yogurt until you have about 300ml of liquid then mix together.
Add the melted butter and wet ingredients and add them to the dry ingredients. Using a spatula to mix all the ingredients together until combined, once combined stop mixing so that the mixture is not over worked.
Then fill each case about three quarters full then add about a teaspoon of lemon curd to each cupcake. Then add a little bit more mixture to cover the lemon curd.
Put them in the oven for 20 minutes but check at about to 10 to make sure they do not burn. Make the glace by adding the icing sugar and lemon together and mix until combined.
Once the muffins are cooked, leave them in the tray and add your glace mixture to the top while they are still warm. The icing will melt a little, then leave to cool slightly. Then move to a cooling rack to finish allowing them to cool down.