Thea's Thinkings: Lemon Drizzle Muffins

Lemon Drizzle Muffins

4 Comments

This weekend I decided to experiment with some traditional recipe ideas and make something a little different using only the ingredients I already had in the house. I had to switch up some of the things I would have normally used but actually came out with a recipe that's my favourite yet!

This recipe makes 12 delicious muffins just oozing zetsy lemon goodness. Dry lightly flavoured cake be gone, hello lemon drizzle muffins that pack a punch!

These muffins would make perfect gifts for neighbours and friends, and are a great go to for having visitors round. You can whip them up in less than an hour, but your friends would swear you'd spent all morning making them! Being muffins means there's plenty to go round too and they'll last longer without going dry like a whole cake might. They could make a very special addition to a lunch box too if you can resist eating them all!

For this recipe you're going to need:

Cake

175g self-raising flour

1 tsp baking powder

175g room temperature butter175g caster sugar
3 medium eggs
grated zest of 2 lemons
juice of 1 lemon
30g poppy seeds

Syrup
juice of 2 lemons
grated zest of 1 lemon
50g icing sugar
100g demerara sugar

First, Pre-heat your oven to gas mark 4 / 177° celsius

1. Sifting the flour and baking powder together, add all your cake ingredients into a mixing bowl (except the poppy seeds) and using an electric whisk, mix well for around 2 minutes.

Tip: Because of the lemon juice you might find the butter lumps and doesn't blend. Turn your electric mixer on to a high setting and with persistence they should get smaller and fold in.

2. Once your batter is well mixed and smooth in consistency, add the poppy seeds and do another quick mix to spread them evenly throughout the mix. Spoon your mixture into 12 muffin cases on a baking tray and put in the oven for 40 minutes or until a skewers comes out clean.

3. While your muffins are in the oven mix your syrup ingredients in a clean bowl. You want to mix it well so most of your sugar is dissolved. Don't worry that it won't all dissolve, the left over demerara with leave a crisp sprinkle of sugar on the top of your muffins.

4. When ready and golden on top, remove your muffins and immediately pierce all the way to the bottom of each 3 or 4 times with a skewer. Spoon equal amounts of syrup onto each muffin and allow to soak for at least 15 minutes.

When you come back to them your cakes should have soaked up all the syrup leaving them moist, super delicious and ready to eat all in one go like my family did!

By the time I had my camera handy only 4 were left!

I hope you found this recipe really simple and tasty. Let me know in the comments how you get on, and remember to tag me in your photos on twitter @theasthinkings!

About Post Author

Thea

Thea is an Academic, a Crafter and a Musician from the West coast of Wales. She documents her trials and tribualtions as she wanders the maze of challenges that life presents, all while travelling the world and pursuing her dreams.

4 comments:

Anonymous21 April 2016 at 14:55
These sound amazing! Definitely gonna give them ago, they seem pretty simple to make too! Thanks for sharing xxx

Y x | www.thesweetsevenfive.com
Margaret23 April 2016 at 23:13
Oh these are my favourite love lemon cakes and these muffins are simple quick and delicious thanks