I am not a muffin person. And definitely not for breakfast. I prefer savoury over sweet when it comes to breakfasts. But I made an exception for these muffins and you should too! They are best eaten warm from the oven with a cup of tea 🙂 And the world will seem alright again, even in the midst of a pandemic.
So what is so special about these you ask eh? Obviously they are delicious and easy to make. But they are also a favourite for another reason. I first had these ( yes I had never had a lemon and poppy seed muffin before!) whilst on safari in Africa. On a morning game drive, in the bush. Our guide set up a table and opened a steel box in which these little beauties were neatly arranged on a tea-towel, still warm. Everything tastes better in the African bush and these muffins were no different. I later asked him what went in them and thus began my quest to recreate the magic at home.
The recipe below is broadly based on the one from Cookie&Kate.
But I have tweaked it slightly and to be honest it is a very forgiving recipe. Even if your measurements are slightly inaccurate, it will still turn out great! This recipe makes 12 muffins.
1 cup all purpose flour
0.5 cup whole wheat flour
0.5 cup castor sugar
1 medium lemon
1/4 cup poppy seeds
1 1/2 tsp baking powder
1/2 tsp baking soda
3/4 cup plain yoghurt
5 tbsp unsalted butter, at room temperature
1 large egg
a pinch of salt
1 tsp vanilla extract and 1 tsp lemon extract
- Preheat oven to 180 degrees celcius. Grease your muffin tray with butter.
- Whisk together the dry ingredients – flour, baking powder, baking soda, poppy seeds, sugar, salt.
- In a separate bowl, whisk the wet ingredients together – butter, egg, juice of 1 lemon and yoghurt, lemon and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix only till combined.
- Pour the batter into the muffin cups, filling them evenly and taking care to not fill each cup to the brim.
- Bake for 15 – 20 min ( every oven is different; mine was done in about 18 min) and take them out when the top is golden and a toothpick inserted in the middle comes clean.
- Transfer to a cooling rack and serve when still slightly warm.