For me there is nothing more satisfying than biting into a muffin with a cup of tea by my side and a good book. Talking of good books, whilst procrastinating from writing my dissertation I read three books in the space of two months... that might not seem like a lot but for me its a miracle as I find when im reading I always have to be in the mood to read? I think it was the fact the sun came out and I really didn't want to be sat inside writing when I could be outside enjoying what could be the British summer! Anyhow, as it was my first bake back from the pits of dissertation hell I wanted to bake something that was easy but super delish. As you know my love of lemon cakes is rather strong, if your a lemon lover like me you can find recipes here, here and here.
I really do love poppy seeds and lemon as a flavour combination, the poppy seeds add a real earthy flavour and they also bring out the lemon. I've done lemon three ways in these muffins with the zest in the cake mixture, a hidden burst of lemon curd inside the muffins and a lemon glaze coated on top... a little excessive right? Wrong! The lemon is not as over powering as you might think, its there lingering in the background but its not a full whack in the face which I love! The icing just adds another depth of sweetness and I think it looks really rustic dropped on top rather than pipped. Its almost like a twist on the classic lemon drizzle? Although, nothing can compare to the classic!
It might look hard to achieve with the lemon curd inside the middle but its really simple and easy. They do not take long to make either which is always a bonus however, when you have a four year old helping you add an extra half an hour on top of the baking time... and have a cloth at the ready!
Equipment
12 Hole muffin tin
12 Muffin cases
Mixing bowl
Whisk
Pastry brush
Jug
Tsp x 2
Ingredients (makes 12 large muffins)
2 Eggs
200g Caster sugar
250ml Whole milk
125ml Vegetable oil
400g Plain flour
3 Tbsp Baking powder
2 Tbsp Poppy seeds
Zest of one lemon
Juice of half a lemon
One jar of lemon curd
4 Tbsp Icing sugar
1 Tbsp Water
Line the muffin tin with the cases and preheat the oven to 180 degrees.
In the mixing bowl whisk together the milk, oil and eggs. Then add the sugar and whisk until dissolved. Add in the flour, baking powder and poppy seeds, whisk until well combined. Add in the lemon juice and zest and whisk again.
Pour the mixture into the jug as it is quite a wet mixture. Fill the cases one quarter full, once all the cases have been filled take a tea spoon of lemon curd and place on top of the mixture. Then, pour in the remaining mixture until the cases are three quarters full.
Place in the oven for 15-20 minutes until golden brown or that a skewer comes out clean. Place on a wire rack.
Heat a tbsp of lemon curd in the microwave for 30 seconds, take your pastry brush and cover the muffins with the lemon curd. Leave the muffins to cool completely before you place the icing on top.
To make the icing pour the water in the icing sugar and mix together, you want the icing to be thick enough that once placed on the muffins it stays and runs a little bit. If you think your icing is to runny and another tbsp of sugar until the desired consistency is met.
Once the muffins are cooled, take a tea spoon size dollop of icing sugar and pour it on top on the muffin, let it run and do its thing. Once all the muffins are covered with icing, sprinkle lemon zest over the icing for added lemon zing.
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