Skip to main content

Lemon Poppy Seed Muffins


Ho, ho, ho!  Muffins anyone?  Lemon peel gives extra flavour to these moist, citrusy muffins while poppy seeds add in the extra crunch!   Perfect for Breakfast, Tea or snacking!






 
Recipe for Lemon Poppy Seed Muffins

    Ingredients
    • 3 oz butter
    • 5 oz caster sugar
    • 2 eggs
    • 6 oz plain flour
    • 1/2 cup milk
    • 1.1/2 tsp lemon juice
    • 1 lemon zest
    • 1/8 tsp salt
    • 1.1/2 tsp baking powder
    • 1 Tbsp poppy seeds
    Lemon Glaze
    • Juice of 1/2 a lemon + 2  Tbsp sugar - Mix well.
    Method
    1. Beat butter, sugar and eggs till well combined.
    2. Instead of sifting the flour, aerate the flour, salt and baking powder with a wire whisk till well incorporated.
    3. Pour the egg mixture into the flour mixture.  Add in the milk, lemon zest and juice.
    4. Mix till just moistened.
    5. Fill 3/4 of the muffin cup with the batter.
    6. Bake in a preheated oven @ 190 deg C for 20 mins., till golden  brown.  Test with a skewer till it comes out clean.
    7. Prick holes on the muffins and drizzle on the lemon glaze once they are out of the oven.
    8. Serve muffins warm
    9. Yield :  5 muffins 

Here's wishing all of you 

A Very Merry X'mas and A Happy New Year

Will be taking a short break during this festive season, see you folks in 2013!




Comments

  1. Cheah,
    Yes, can I have a muffin please ..:p
    This is so nice to have it with a cuppa of hot tea!

    Wishing you and your family
    A Merry Christmas and A Hapoy New Year
    Do Enjoy your holidays!
    mui..^^

    ReplyDelete
    Replies
    1. Thank you. You enjoy your holidays with your family too!

      Delete
  2. Beautiful pictures. I love any cakes with lemon in it. How nice if I can have a few now, with a cup of hot tea! It's very bad weather here today with strong wings and warnings of flood.

    ReplyDelete
    Replies
    1. Thank you! So looks like you'll be having a wet X'mas!

      Delete
  3. I am admiring your poppy seed muffins from the screen. I love poppy seeds in bakes but its banned in SG so I can only envy...

    ReplyDelete
  4. Love the Christmas muffin cups. They are so cute!!Wishing you and your family a very Merry Christmas and Happy New Year!!

    ReplyDelete
    Replies
    1. Yes, very Christmassy ..... Merry X'mas a Happy New Year to you and your family too!

      Delete
  5. Hi Cheah, very nice muffins. I love anything with lemons or oranges. BTW MERRY CHRISTMAS & HAPPY NEW YEAR 2013.

    ReplyDelete
    Replies
    1. Thank you Kimmy! Yes you enjoy your holidays with your family too!

      Delete
  6. Can I have one cupcake. They look beautiful.

    Wish you a Merry Christmas, Cheah.

    ReplyDelete
  7. i was the looking for the same and related info, what you describe on your article. And found you through google search. Its helps me a lots and i understood that you are one of skill article writer/ blogger. I have book marked your blog and hope to visit again to learn more. Thanks for your valuable efforts and time.

    ReplyDelete
  8. Cheah, I like the Christmas cupcake liners, love what is inside. Merry Christmas and Happy New Year to you and family. Hugs.

    ReplyDelete
  9. Hi Cheah, your muffin sure look very soft and fluffy. Look awesome, nice to go with a cup of hot coffee.

    Merry Christmas to you and family. Happy holiday.

    ReplyDelete
  10. beautiful lovely texture of your muffins! here's wishing you happy christmas and have a wonderful new year 2013! cheers!

    ReplyDelete
  11. Cheah, love the muffins! Here's wishing you and all at home a Merry Christmas and Happy New Year!

    ReplyDelete
  12. I'm such a muffin crazy person, and love lemon. These are right up my alley!

    ReplyDelete
  13. Sounds like an awesome recipe. I love lemon, so I'll have to try this one.

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Gula Melaka Kuih Talam ~ 椰香打南糕

After successfully making the  Kuih Talam  with much trial and error, I ventured into trying out making this Gula Melaka Kuih Talam.  What is gula melaka one may ask?  Simply put, it's just palm sugar made from coconut palm.  The slightly saltish top coconut layer pairs very well with the dark and intense flavour of the palm sugar from the bottom layer, and this kuih can be served for breakfast or snack on at any time of the day.






Gula Melaka Kuih Talam ~  椰香打南糕  

Ingredients (A)
150 gm gula melaka/palm sugar350 ml water2 pandan/screwpine leaves60 gm rice flour25 gm green pea flour1.1/2 Tbsp tapioca flour100 ml thick coconut milk1/4 tsp lye/alkaline water(B)  Top coconut layer 1.1/2 Tbsp tapioca flour30 gm rice flour15 gm green pea flour100 ml thick coconut milk250 ml water1/2 tsp saltMethod for (A) Cook gula melaka, water and pandan leaves till gula melaka is dissolved, strain into a bowl and let cool.Mix the rice flour, green pea flour, tapioca flour with the cooled gula melaka syrup…

Cherry Loaf Cake ~ 樱桃蛋糕

I baked this old-fashioned Cherry Loaf using the Marble Butter cake recipe but adjusted the recipe as I only used three eggs instead of four to fit into the loaf pan.   I remember that when I was little, I was attracted by the red cherries as any other kid and would gingerly take them out and eat them first.    The cake was secondary.  This cake is soft and moist infused with the sweet glace cherries giving it a lovely combination of flavours.




Cherry Loaf Cake ~  樱桃蛋糕
Ingredients (A)

173 gm unsalted butter100 gm caster sugar3 egg yolks150 gm self-raising flour, sifted45 ml milk100 gm glace cherriespinch of salt(B)     3 egg whites           30 gm caster sugar
Method Rinse the cherries lightly with water to rid of the syrup, pat dry, cut into quarters.  Dust with some sifted flour.Cream butter and sugar till light and fluffy.Add in the egg yolks one at a time, mix well.Fold in sifted flour alternating with milk and mix in the cherries.In a clean mixing bowl, beat the egg whites till foamy, …

Puff Pastry Egg Tarts - 2 酥皮蛋撻

I took the opportunity to try my hands at making puff pastry from scratch when I was on vacation as the weather was quite cooling and I assumed that the dough wouldn't be sticky and messy to handle.
I could make both oil and water dough easily and there were no 'sweat and tears', LOL!  The pastries turned out nice and flaky and everybody gave their thumbs up for this dim sum, especially my dear grandnephew who asked for more!


Oil dough - Sieve the plain flour into a mixing bowl, add in the cold, cubed butter, mash with a fork and slowly combine to form a soft dough.  Wrap up with clingwrap and keep in the fridge for 30 mins.  (You can do this with a food processor if you wish),


Water dough - Sieve the plain flour into a mixing bowl, add in the slightly  beaten egg yolks, mix well, add ice cold water gradually,( you may not require the whole amount of water as too much water can make the pastry tough), mix well and form into a dough.  Wrap up with clingwrap and keep in the f…