4tablespoonslemon juicefrom approximately 2 lemons
Zest of 1 lemon
2tablespoonspoppy seeds
Lemon drizzle topping
2tablespoonslemon juice
2tablespoonssugar
Instructions
Preheat the oven to 375°F/190°C. Line a 12-cup muffin pan with paper liners.
Sift the flour, baking powder, baking soda, and salt into a large mixing bowl.
In a separate bowl, whisk the melted butter, sugar, milk, eggs, lemon juice and zest together until well blended.
Pour the wet mixture into the dry and gently stir to combine. Don’t overbeat (or the muffins could be tough), but ensure there are no streaks of flour. Stir in the poppy seeds.
Spoon the batter into the muffin cups until ⅔ full.
Bake for 15-20 minutes or until the muffins are risen, golden and a toothpick in the center comes out clean.
For the drizzle, whisk the lemon juice and sugar together, then while the muffins are still hot from the oven, spoon the drizzle over each one.
Allow to cool in the muffin pan for a few minutes, then remove from the tray and cool on a wire rack.
Notes
Make sure all of your ingredients are at room temperature before mixing the batter. This will help ensure that everything mixes together smoothly and prevents the butter from re-solidifying.Be careful not to overmix the batter! Overmixing will result in tough, dry muffins. Mix just until everything is combined and no streaks of flour remain.If you want a stronger lemon flavor, add an extra tablespoon or two of lemon juice to the recipe.Only fill the muffin tins until they are ⅔ full to avoid them overflowing while baking.