Lemon Drizzle Muffins
10
50 minutes
Bright & zesty, these lemon drizzle muffins by Jane at Little Sugar Snaps are bursting with fresh citrus flavour. Made with our Mellow Yellow Rapeseed Oil for a light, moist & golden crumb, they are loaded with crunchy poppy seeds and finished with a tangy lemon glaze. Perfect for lunchboxes, teatime or a Mother’s Day treat!
Method
-
1
Measure the flour, sugar, baking powder, bicarbonate of soda, salt & poppy seeds into a mixing bowl. Stir briefly and make a well in the centre.
-
2
Mix the oil, eggs, buttermilk lemon juice and zest together in a bowl or jug and pour into the dry ingredients.
-
3
Use a handheld balloon whisk to stir the ingredients until just combined. It doesn’t matter if there are a few lumps, just ensure there are no obvious streaks of flour remaining.
-
4
Divide the mixture between the muffin cases and leave to rest at room temperature for 30 minutes.
-
5
Transfer to the oven and cook for 5 minutes. Without opening the oven door, turn the heat down to 180C/ 350F and continue to bake for a further 9-10 minutes until well risen, golden on top and a cocktail pick poked into the centre comes out clean.
-
6
Just before the muffins finish cooking put the ingredients for the drizzle topping (lemon zest, lemon juice and granulated sugar) into a bowl. Stir only briefly.
-
7
As soon as the muffins come out of the oven, spoon the drizzle topping over them.
Leave the muffins to cool in the tin before enjoying!
Ingredients
-
300g plain flour
-
2 ½ tsp baking powder
-
½ tsp bicarbonate of soda
-
½ tsp salt
-
180g caster sugar
-
60ml Mellow Yellow cold pressed rapeseed oil
-
2 large, free-range eggs
-
200ml buttermilk
-
Zest of 1 lemon (finely grated)
-
45ml lemon juice
-
2 tbsp poppy seeds
-
For the Lemon Drizzle Topping:
75g granulated sugar
Zest of 1 lemon (finely grated)
75ml lemon juice
