Simple lemon poppy seed muffins
Difficulty: Easy
Time: 20 min. preparation time, 20 min. baking time
Nutrition: Calories ca 49 / Protein 3g / Carbohydr. 3g / Fat 3g
Ingredients (12 servings)
| 2 | lemons |
| 300 g | butter (soft) |
| 250 g | sugar |
| 9 g | vanilla sugar |
| 5 | eggs |
| 300 g | all-purpose flour |
| 3 tsp | baking powder |
| 0.5 tsp | salt |
| 30 g | poppy seeds |
Utensils
zester, citrus juicer (optional), oven, muffin pan, sieve, 2 large bowls, ice cream scoop (optional), muffin cup liners (optional), hand mixer with beaters, cutting board, knife
Wine Tip
Riesling ice wine, sweet, 2012
Riesling ice wine convinces with clear golden-yellow reflections and a bouquet of gooseberry, lemon, lime, and passion fruit. The wine reveals its ideal aroma at about 6°C (43°F).
Step 1
Preheat oven to 180°C/350°F. Zest half of the lemons and juice all of them.
zester, citrus juicer, oven, cutting board, knife
2 lemons
Step 2
Beat butter, sugar, and vanilla sugar with a hand mixer until pale and foamy.
large bowl, hand mixer with beaters
300 g butter / 250 g sugar / 9 g vanilla sugar
Step 3
Then, whisk in eggs one by one until fully incorporated.
hand mixer with beaters
5 eggs
Step 4
Sift flour, baking powder, and salt into separate bowl. Add to butter mixture and whisk until a smooth dough forms.
sieve, large bowl, hand mixer with beaters
300 g flour / 3 tsp baking powder / 0.5 tsp salt
Step 5
Add lemon zest, lemon juice, and poppy seeds to dough and stir in evenly.
hand mixer with beaters
30 g poppy seeds
Step 6
Scoop dough into muffin pan. The muffin pan should either be greased or lined with muffin liners. Bake in preheated oven at 180°C/350°F for approx. 20 – 25 min. until golden.
muffin cup liners, oven, muffin pan