I admit it: I am officially an addicted muffin baker.
In fact I do not mind my addiction and I like it. There is nothing more fun than creating new muffins recipes and I am curious how many muffin recipes I will have posted at the end of this year. But do worry my next recipes on this blog won’t be any muffin recipes, in case you have an aversion to muffins.
I was inspired to make lemon poppy seed muffins since a friend of mine was raving about a lemon poppy seeds muffin at Starbucks and some time ago she gave me one of these muffins to try. I am not a big fan of desserts at Starbucks and I found the Starbucks lemon and poppy seed muffin just mediocre and though I can do a better muffin and I think I achieved this goal.
And my new love for poppy seeds continues.
Makes 4 muffins
- 120 g all-purpose flour
- 1/2 teaspoon baking powder
- 1 pinch of salt
- 1 tablespoon poppy seeds
- 50 g granulated sugar
- 1 tablespoon vanilla sugar or vanilla extract
- 75 ml milk
- 1 egg, medium size
- 50 g unsalted melted butter
- 1 tablespoon finely grated lemon zest
- 2 tablespoons confectioner’s sugar
- ½ teaspoon juice of a lemon
- Line your muffin pan with paper liners or grease the pan.
- Preheat the oven to 200 °C.
- Mix flour, baking powder, salt and poppy seeds in a big bowl.
- Whisk sugar, vanilla sugar, milk and egg until well combined.
- Add the wet ingredients, melted butter and lemon zest to the dry ingredients. Mix until all ingredients are well combined. Do not overmix because you want to have a moist muffin. If you mix the batter too much it develops gluten (if you make bread you want this but not for a muffin or a cake batter) and this causes that the muffins become dry.
- Fill the muffin batter into the pan.
- Bake for 20 minutes until the top of the muffins are slightly golden in color.
- Let the muffins cool in the pan, then remove from the pan.
- Mix the confectioner’s sugar and the lemon juice. The glaze should have a very thick consistency. Spread the icing on the top of each muffin and let it dry.