Is it just me or do lemons make you feel a little bit bright and happy, too? I think we can all use a little bit of that feeling considering the heavy and grey weather outside. What better day could it be to treat yourself with these moist, lemony-flavored and poppy-seed-crunchy muffins?
I think it’s safe to say that these are my favorite muffins. They combine two ingredients that I just love so much in a cake: lemon and poppy seeds. Of course you’ll know how regular lemon muffins or a lemon cake tastes but the poppy seeds make a real difference in the taste. Happy weekend and happy baking everyone.
Servings: Makes 12 muffins
For the muffins
- 390g. all-purpose flour
- 200g. sugar
- 2 tbsp poppy seeds
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 300g. greek yogurt
- 100g. creme fraiche (if you don’t have any, just make it 400g. greek yogurt instead of adding the creme fraiche, works fine as well!)
- 3 tbsp fresh lemon juice
- grated lemon zest of 1 lemon
- 2 large eggs
- 120g. butter, melted and cooled
For the glaze on top
- 50g. sugar
- 60ml. lemon juice
Preheat oven to 190 degrees celsius and grease a muffin tin.
Whisk flour, sugar, poppy seeds, baking powder, baking soda, and salt together in a bowl.
In a separate bowl, whisk the yogurt, lemon zest and eggs. Fold wet mixture into the flour mixture until combined. Now fold in the melted butter and just mix until combined (very quickly!). The dough will be pretty thick, don’t let that irritate you, that’s just right.
Divide the batter among the prepared muffin cups and bake for around 23 minutes until golden brown and wooden toothpick inserted in the center comes out clean.
Now in a small pan add the sugar and lemon juice and cook until mixture turns intot a syrup, for about 5 minutes.
Remove muffin tin from the oven and brush with your lemon syrup. Let cool before serving. Enjoy!