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Lemon Poppy-seed Muffins

Those muffins are so super delicious! Lemon and poppy seeds are a great combinations. We added a lovely cream on top with some vanilla. Those muffins are a perfect choice to serve during your eastern brunch with you family. We are sure everyone will like it!



The Muffins

Sugar 100 gr
Flour 300 gr
Baking powder 1 teaspoon
Baking soda 1 teaspoon
Salt  A pinch
Milk 250 ml
Lemon zest Zest of 1 lemon
lemon juice  juice of 1,5 lemons
Eggs 2
Sunflower oil 120 ml
Poppy seeds 20 gr

The topping

Flour 25 gr
Milk 125 ml
Butter 100 gr
Powdered sugar 100 gr
Vanilla extract 1 teaspoon

Preparation Process

For the muffins:

Put in one bowl the flour, sugar, baking soda, baking powder, lemon zest, salt and the poppy seeds. Mix this all together. Put in another bowl all the other ingredients and mix this as well. Then slowly pour the milk mixture into the dry ingredients bowl while keep stirring. 

Put this in small muffins cup and bake them in the oven for 17 minutes on 200 degrees. 

For the creme:

Sieve the flour and put it in a pan with the milk. Heat it up. After 5 minutes it will get thicker, then you can remove the pan from the heat. Let it cool down with some foil on top of the pan. 

Mix the butter with the sugar until you get a light mixture. Add the vanilla sugar while mixing. Then add the milk and mix for 5 more minutes.  

Put the mixture in the refrigerator for around 30 minutes and then put it in a pipping bag and decorate the muffins.  

Tips and variations

You can keep the muffins out of the fridge for around 3 days. 

Do not keep them in the fridge as then the butter of the topping will get hard again.. 

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