Tasty Lemon & Poppy-seed Muffin Recipe with Greek Yogurt Glaze

Updated: Jun 12, 2020

300 grams Self Raising Flour
150 grams caster sugar
1 Teaspoon of baking powder
1 Teaspoon of salt
2 Tablespoons of poppy seeds (I couldn't get my hands on poppy seeds si I imrpovised and used black sesame seeds) Did the trick!
2 Large Eggs
280 grams Greek Yogurt (I opted for fat-free but actually full fat or low fat would do lovely)
50 ml milk
250 grams butter (melted)
3 Tablespoons of lemons juice (freshly squeezed or otherwise) basically the juice of one lemon
Grated Lemon Zest (one lemon)

Pre-heat the oven to 200 degrees C
Add the flour, baking powder sugar and salt to a large mixing bowl
Melt the butter in a pan and add to a separate bowl
Whisk the eggs and add them to the butter bowl (the liquid bowl)
Add in the milk to the liquid bowl and stir
Add the lemon juice and lemon zest to the liquid bowl
Now add the liquid bowl to the dry bowl and mix with a wooden spoon adding in the Greek Yogurt and keep stiring (be careful not to over mix - these are muffins not cupcakes so a smooth and creamy batter is not desired)
Now mix in the poppy seeds and stir
When you are happy with the consistency of the mix, grease your muffin tins with butter (or a drop of olive oil) and add the batter evenly into the cups. Some people would prefer at this stage to add the muffin batter directly into the muffin baskets but I quite like adding them to the greased muffin tin for extra moisture
Put in the over for 15 - 20 minutes until the muffins raise and are a golden brown
Once risen, and browned on the top, remove from the oven and allow to cool
Once cool remove from the baking tray and place into little muffin / cupcake baskets
To make the glaze, add the 2 spoons of Greek yogurt, lemon zest and icing powder to a clean mixing bowl and stir.
Drizzle over the muffins with a teaspoon in a haphazard zigzag motion and allow to set.