LEMON & POPPY SEED MUFFINS

 

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This Recipe Makes 1 Dozen (12) Muffins

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Lemon & Poppy Seed Muffins are by far my favourite type of muffins to have anytime of day. These muffins are really yum & easy to prepare. These are actually my copycat recipe of the famous Woolworths muffins.

I was first introduced to these muffins via the Woolworths store & fell in love with them ever-since childhood. I get my sudden craving for these delicious treats & of course who doesn’t love a good homemade muffin, especially if it leaves the home smelling like heaven.
The mix of poppy seeds with lemons just makes such a great combination.

I didn’t add any toppings to my muffins but you may prepare a lemon zest icing & drizzle it over for a much richer muffin.

Lemon & Poppy Seed Muffins Ingredients:

• 2 cups all-purpose or cake flour
• 3 tablespoons poppy seeds
• ½ teaspoon bicarbonate of soda
• 2 teaspoons baking powder
• ½ teaspoon salt
• 110 grams (½ cup) butter or margarine, room temperature
• ¾ cups brown granulated sugar (½+¼ cup = ¾ cup)
• ¼ cup vegetable oil
• 1 cup plain yoghurt
• 1 teaspoon vanilla essence
• 2 eggs
• zest of 1 large lemon
• 50 ml milk

Method:

1. Preheat oven to 180°C or 356°F.
2. Make sure the butter or margarine is softened at room temperature.
3. 
4. Give the lemon a rinse & rate the zest of it into a bowl.
5. 
6. 
7. Add the all-purpose or cake flour, salt, bicarbonate of soda & baking powder to a mixing bowl.
8. 
9. Thereafter, add in the poppy seeds.
10. 
11. Mix well & set aside.
12. 
13. To another mixing bowl. add the softened butter or margarine & the granulated sugar.
14. 
15. Cream together using a wooden spoon or an electric mixer.
16. 
17. Crack in the eggs, add vegetable oil & vanilla essence.
18. 
19. Add in the yoghurt & lemon zest.
20. 
21. Mix until everything is well combined.
22. 
23. Pour the flour mixture into the wet mixture.
24. 
25. Fold together until combined. The mixture should be thick.
26. 
27. Add in the milk.
28. 
29. Give it a quick mix.
30. 
31. Line a muffin tray with muffin liners.
32. 
33. 
34. Spoon the batter into the muffin liners & smoothen out using the back of a spoon.
35. 
36. 
37. Bake for 20-30 minutes at 180°C or 356°F in the preheated oven.
38. 
39. Stick a toothpick, skewer or knife into one of the muffins, if it comes out clean then the muffins are ready. If there is batter on it then bake for a few more minutes until done.
40. 
41. Allow the muffins to cool slightly before removing them from the tray.
42. 
43. Thereafter, place them onto a cooling rack.
44. 
45. Once these muffins have cooled, you may drizzle it with some lemon icing if preferred. I enjoy them as is.
46. 
47. These Lemon & Poppy Seed Muffins are ready to be enjoyed.
48. 
49. Store them in an airtight container for up to a week.
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51. It is absolutely soft, moist & fluffy – it is going to be your go to recipe!
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