Instead of chocolate, lately I have been using fresher, lighter ingredients in my pastries, vanilla being on the first place, followed shortly by praline, strawberries and citrus fruits. Chocolate remains one of the best ingredients to use in desserts, but sometimes it’s good to explore other possibilities as well. Today’s recipe, lemon poppy seed muffins, aren’t all that complicated or complex. But they have an amazing texture and taste so good! It’s comfort baking at its best, it’s going back to my roots and just quickly mix something in a bowl for an everyday treat!
I assure you that these lemon poppy seed muffins, although simple and quick to make, are delicious and worth making for sure! They are great with a cup of coffee in the morning or as a school snack. Don’t bother to glaze with anything, just have them plain and simple, enjoy their soft texture and moist crumbs, their delicate lemony taste and crunchy poppy seeds.
- 160 g all-purpose flour
- 4 g baking powder
- 1 g salt
- 170 g whole eggs
- 230 g white sugar
- 195 g butter melted
- 65 g lemon/lime juice
- 5 g lemon/lime zest
- 15 g poppy seeds
- Sift the flour, baking powder and salt.
- Combine the eggs and sugar in a bowl and blend with a hand blender. Blend, don’t mix or whip!
- Stir in the flour mix using the hand blender, then add the butter and continue blending.
- Stir in the rest of the ingredients.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour.
- Spoon the dough into a muffin tin lined with muffin papers.
- Bake in the preheated oven at 320F for 18-20 minutes.
- Cool down before serving.