Friday, 21 July 2017

Lemon or limoncello (poppy seed) drizzle muffins

Ian said he had some limoncello going spare at home and, as a recent convert to baking, he was looking for a recipe to use it up.

I have tried a lemon and poppy seed muffin recipe in the past but it wasn't the greatest, so I experimented.

I think this recipe should do the trick.  And if you don't have limoncello, then just use lemon juice from a bottle to make up the difference.

You will need a 12 hole muffin tin and 12 muffin cases.

  • 230g plain flour
  • 125g caster sugar
  • 1 tsp baking powder
  • 3/4 tsp bicarb of soda
  • 4 tbsp poppy seed (optional)
  • 1 egg
  • 250g yoghurt or buttermilk (if you have neither of these, make buttermilk by adding a tsp of lemon juice to milk)
  • 85ml corn oil
  • Zest of one lemon

For the drizzle, which is a crunchy drizzle:
  • Juice from one lemon
  • 40ml limoncello (or lemon juice from a bottle)
  • 175g ish granulated sugar

  • Put muffin cases in the muffin tin
  • Turn oven on to 160 degrees C fan oven
  • Zest the lemon and set to one side
  • Stir flour, sugar, baking powder and bicarb together with poppy seed if using
  • In a separate bowl mix (barely more than a stir) the egg, yoghurt or buttermilk, corn oil and lemon zest
  • Combine the dry and wet ingredients by stirring - not mixing, not beating, not whisking, but stirring.  Stir until no dry flour visible (scrape the bottom of the bowl with a spoon)
  • Pop into muffin cases and pop into the oven for 20-24 mins until they are nicely browned on top. 
  • Feel free to use the skewer test to see if they are done (inserted skewer should emerge mixture free)
  • Whilst muffins are in the oven, juice the lemon, add the limoncello or lemon juice and granulated sugar and stir
  • Do the washing up and have a cup of tea, or slug from the limoncello bottle
  • When the muffins come out of the oven, give them a few minutes before skewering the tops about six times per muffin
  • Then you need to spoon on the drizzle mixture.  This is best done with a teaspoon and you need to mix as you spoon the drizzle mixture so that you have a decent amount of sugar mixed in.  The drizzle shouldn't be too runny so you may need to adjust the sugar content until it's appropriately spoonable for you
  • You could dust with poppy seeds but they'll just go everywhere
  • Leave to cool
  • Eat, with tea, coffee or bubbly
  • These are freezable.  When defrosting give them an hour or so, or a quick 30 second blast in the microwave.  I prefer defrosting these naturally as I like these muffins cool rather than oven warm