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Lemon poppy seed muffins
Lemon poppy seed muffins, from above
Non vegEggUnited States

Lemon poppy seed muffins

Tender, zesty muffins freckled with khus khus and glazed with lemon. Sunshine you can hold.

45 minTime
4 gProtein each
mildSpice
Khus khus in a muffin2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.
The original
249kcal
4 gprotein
1 gfibre
45minutes

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Ingredients

12 servings
Maida (all-purpose flour, plain flour)2 cups
Sugar¾ cup for the batter, 1/2 cup powdered for the glaze
Baking powder2 tsp
Baking soda (bicarb soda, bicarbonate of soda)½ tsp
Salta pinch
Poppy seeds (white poppy seeds)2 tbsp
Lemon2, zest only
Curd (plain yogurt, natural yoghurt)¾ cup plus 2 tbsp
Egg2
Cooking oil (vegetable oil)½ cup
Lemon juice4 tbsp, divided

Method

5 steps
  1. 1Heat the oven to 190°C and line a 12 hole muffin tin. Rub the lemon zest into 3/4 cup sugar with your fingers.
  2. 2Whisk the maida, baking powder, baking soda, salt and poppy seeds in a bowl.
  3. 3Whisk the lemon sugar, curd, eggs, oil and 2 tbsp lemon juice until smooth. Fold into the dry ingredients until just combined.
  4. 4Divide among the cases and bake 18 to 20 minutes until risen and golden.
  5. 5Cool 10 minutes. Mix the powdered sugar with the remaining lemon juice and drizzle over the muffins.
Serve it like this

Stack a few muffins on a plate with lemon slices beside them and a drizzle of glaze running down the sides.

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More like this

AmericanMore with eggsMore with yogurt

Make it a meal

What goes with Lemon poppy seed muffins: a bread or rice, a side, something to drink and something sweet.

On the side Tuna salad10 min
On the side Egg salad20 min
A little snack Peanut butter and jelly sandwich5 min
To drink Masala chai10 min
To drink Classic lemonade15 min
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