Lemon Poppy Seed Muffins

This is another recipe from my New York Cult Recipes book. As soon as I saw this recipe I knew I had to cook up some of these muffins. The only part of the recipe I deviated from was the lemon glaze as I thought they were moist enough and didn’t need it.

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Lemon Poppy Seed Muffins

Dry Ingredients

  • 320g plain flour
  • 2 tbsp + 1 tsp poppy seeds
  • 1/2 tsp salt
  • 3 tsp baking powder

Wet Ingredients

  • zest of 1 lemon
  • 150g caster sugar
  • 125g unsalted butter, melted
  • 2 eggs
  • 45ml lemon juice
  • 210ml yoghurt

Fruit

  • 100g apple, grated
  • 100g pear, seeded and diced

Glaze

  • 125g icing sugar
  • 1 1/2 tbsp lemon juice
  • 3 tsp hot water

Preheat the oven to 190C. Combine all the dry ingredients together. Beat together the wet ingredients. Combine the two mixtures and fold in the fruit.

Spoon the batter into a greased 12-hole muffin tin (I used paper cases) and bake for about 25 minutes until the muffins are golden brown and a skewer comes out clean. Cool.

Mix all of the glaze ingredients in a bowl until combined. Plunge the head of each muffin into the mixture, allow the excess to drip back into the bowl, then place the muffins on a rack, top side up and allow glaze to set.

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