Lemon and Poppy Seed Muffins
I loved the fact these muffins had a glazed lemon on top (well it started off at the bottom) of each muffin. They looked super nice in the original recipe. However mine didn’t exactly turn out like the original one :(.
This took a bit longer to make then normal muffins as you have to glacier the lemon slices. I should have done this the day before as it was mentioned.
Out of all the recipes I made for my Afternoon Tea this one didn’t work out as I had a lot of cake mixture left over. The mixture was made for 12 muffins but it left me with more then 5 cupcake left ekkkk :s not a good start. To top it off the cake mixture didn’t seem like it was cooked properly, I kept checking it with my cake tester with cake residue coming out. So instead of having a nice golden brown colour the cakes look overcooked booooooo! 🙁 Oh well they were still edible and tasted nice.
- 2* (3) - lemons
- 2 cups - sugar
- 1 cup - water
- 11/2 - cups flour
- 11/2 tsp - baking powder
- 1/4 tsp - salt
- 113g - unsalted cubed soft butter
- 2 - medium eggs
- 1 tsp - vanilla extract
- 2/3 cup - milk
- 1 tbsp - poppy seeds
- 1. To start make the glacier lemons. These can be also made a day ahead.
- 2. To make the glacier lemons use a sharp knife and slice 12 thin slice of lemons and remove any seeds. Bring the water and 1 cup of the sugar to a boil in a saucepan. Once all the sugar has dissolved, reduce the heat to low, add lemon slices and simmer for 15 minutes. Turn off the heat and use tongs to carefully place one lemon wheel in each muffin tin.
- 3. Preheat the oven to 190°C and line a muffin tin with 12 cases.
- 4. In a bowl whisk together the flour, baking powder, and salt in a bowl and set aside.
- 5. Zest and juice the remaining lemon.
- 6. In a stand mixer or hand mixer beat the butter and remaining 1 cup of sugar until light and fluffy. Add the eggs, one at a time, mixing until just incorporated, then add the vanilla, lemon zest and juice.
- 7. With the mixer on low, add the flour mixture to the butter-sugar mixture, alternating with the milk, until the batter is completely incorporated. Fold in the poppy seeds. Spoon the batter into the muffin tin, filling each cup about 3/4 full. This is where I knew I had much more mixture!
- 8. Bake for 15 minutes (I had to cook mine for 30 mins) or until a toothpick inserted in the centre of a cupcake comes out clean. Let cool, then run a knife around each cup to loosen up the cakes. Invert the cakes onto a serving platter so the lemon slices face up.
- * I had to use another lemon to get 12 slices out.