Lemon and poppy seeds go so well together. It’s an incredibly useful flavour combination for adding pizzazz to basic bakes like lemon poppy seed scones, as well as more complex ones like this Christmas poppy seed roll cake.
This excellent recipe for lemon poppy seed muffins falls into the basic category – but only in regards to the time, skill, and ingredients needed to bake them. As far as flavour goes, file these under delicious instead.
250 g sugar
1½ tsp vanilla sugar
300 g softened butter
300 g all-purpose flour
3 tsp baking powder
½ tsp salt
30g poppy seeds
Preheat the oven to 180°C (350°F).
Zest half of the lemons and then juice all of them.
In a mixing bowl, combine the sugars and softened butter. Then beat them together with a hand mixer until forming a pale and foamy mixture.
Whisk in one of the eggs until thoroughly combined with the rest of the mixture. Repeat this step until all 5 eggs have been fully mixed in.
In a separate bowl, sift together the flour, baking powder, and salt. Quickly stir together with a fork.
Add the combined dry ingredients to the butter and sugar mixture. Whisk together until you form a smooth dough.
Stir the lemon zest, lemon juice, and poppy seeds into the dough. Do this for as long as it takes for the poppy seeds to be evenly distributed throughout.
Line a 12x muffin pan with muffin cups and distribute the dough between all 12 cups. (If you don’t have muffin cups, grease the pan and scoop the dough directly into the muffin holes.)
Place in the preheated oven and bake for 20–25 min until the tops start to turn golden brown.