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Baking Muffins Lemon Festive Brunch Vegetarian

Zesty lemon, crunchy poppy seeds and a cloud of cream cheese frosting: these muffins are a celebration on the table. They're quick to make, look beautiful and taste even better than they look. With the right baking supplies you'll be well on your way. A good muffin tin ensures even baking and muffins that come out perfect every time, without the fuss.

x_ckl_recipe_markerLemon Muffins with Poppy Seeds and Cream Cheese Frosting These lemon muffins with poppy seeds are wonderfully fresh in flavor and get a creamy finishing touch with a simple cream cheese frosting. Perfect for a birthday, brunch or just because you feel like baking. How to make lemon muffins with poppy seeds and cream cheese frosting? Baked goods International 12 muffins 20 min 22 min 10 min 52 min

Preheat the oven to 180°C (160°C fan). Lightly grease the muffin tin with butter or use paper liners.
Finely grate the zest of two lemons, then squeeze the juice. Set the juice aside.
In a large mixing bowl, beat the butter and sugar with a hand mixer until light and fluffy, about 3 minutes.
Add the eggs one at a time, mixing well after each. Then stir in the lemon zest and 3 tablespoons of lemon juice.
Sift the flour, baking powder and a pinch of salt over the bowl. Gently fold this into the butter mixture. Finally, stir in the poppy seeds and the quark. Don't overmix — that keeps the muffins light.
Divide the batter evenly among the muffin cups, filling each about two-thirds full.
Bake the muffins for 20 to 22 minutes in the preheated oven, until golden and a skewer comes out clean.
Let the muffins cool in the tin for 10 minutes, then transfer them to a wire rack to cool completely.
Make the frosting: beat the cream cheese with the icing sugar and 1 tablespoon lemon juice until smooth. It should be thick but spreadable.
Spread or pipe the cream cheese frosting onto the cooled muffins. Garnish with a little lemon zest or extra poppy seeds. Serve and enjoy.

Baking Muffins Lemon Festive Brunch Vegetarian 150 g softened butter 175 g caster sugar 3 eggs (M) 2 lemons (zest and juice) 200 g self-raising flour 1 tsp baking powder Pinch of salt 2 tbsp poppy seeds 75 g full-fat quark For the frosting: 150 g cream cheese (plain) 100 g icing sugar 1 tbsp lemon juice Muffin tin (12 cups) Large mixing bowl Hand mixer Grater Citrus juicer Spatula Sieve Wire rack Piping bag or spoon Baking bakken Cake grates cooling-rack Mixing Bowl mixing-bowl Pressing & Grating pressing-and-grating ASA Selection Cake plate Grande ø 35.5 cm Asa Selection ["Taartplateau"] Birkmann Cake Mould / Baking Mould / Quiche Mould Laib & Seele ø 25 x 3 cm Birkmann Taartvorm, Quichevorm Hendi Cover bell ø 30 cm Hendi ["Stolp"] Klassieke citroencake foodies-klassieke-citroencake Gluten-free rice flour waffles with blueberries and maple syrup foodies-glutenvrije-rijstmeel-wafels-met-blauwe-bessen-en-esdoornsiroop Korean salt bread foodies-koreaans-zoutbrood Gluten-free banana bread with walnuts and cinnamon foodies-glutenvrije-bananenbrood-met-walnoten-en-kaneel

Recipe

Lemon Muffins with Poppy Seeds and Cream Cheese Frosting

These lemon muffins with poppy seeds are wonderfully fresh in flavor and get a creamy finishing touch with a simple cream cheese frosting. Perfect for a birthday, brunch or just because you feel like baking.

Course	Baked goods
Kitchen	International
Servings	12 muffins

Preparation time

Preparation time	20 min
Time in oven	22 min
Stiffen up min.	10 min
Total	52 min

Equipment

Muffin tin (12 cups)
Large mixing bowl
Hand mixer
Grater
Citrus juicer
Spatula
Sieve
Wire rack
Piping bag or spoon

Ingredients

150 g softened butter
175 g caster sugar
3 eggs (M)
2 lemons (zest and juice)
200 g self-raising flour
1 tsp baking powder
Pinch of salt
2 tbsp poppy seeds
75 g full-fat quark
For the frosting: 150 g cream cheese (plain)
100 g icing sugar
1 tbsp lemon juice

How to make lemon muffins with poppy seeds and cream cheese frosting?

Preheat the oven to 180°C (160°C fan). Lightly grease the muffin tin with butter or use paper liners.
Finely grate the zest of two lemons, then squeeze the juice. Set the juice aside.
In a large mixing bowl, beat the butter and sugar with a hand mixer until light and fluffy, about 3 minutes.
Add the eggs one at a time, mixing well after each. Then stir in the lemon zest and 3 tablespoons of lemon juice.
Sift the flour, baking powder and a pinch of salt over the bowl. Gently fold this into the butter mixture. Finally, stir in the poppy seeds and the quark. Don't overmix — that keeps the muffins light.
Divide the batter evenly among the muffin cups, filling each about two-thirds full.
Bake the muffins for 20 to 22 minutes in the preheated oven, until golden and a skewer comes out clean.
Let the muffins cool in the tin for 10 minutes, then transfer them to a wire rack to cool completely.
Make the frosting: beat the cream cheese with the icing sugar and 1 tablespoon lemon juice until smooth. It should be thick but spreadable.
Spread or pipe the cream cheese frosting onto the cooled muffins. Garnish with a little lemon zest or extra poppy seeds. Serve and enjoy.

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A good muffin tin really makes a difference. Even heat distribution ensures every muffin rises evenly and browns beautifully from the edge to the center. And with a reliable non-stick coating they come out without effort, first time. No need to fold or fuss with paper liners. Just bake, enjoy and accept the compliments.

These lemon muffins are lovely fresh, but will still taste great the next day if stored covered at room temperature. Want to bring them to a birthday or party? Let the frosting set briefly in the fridge and they'll be perfect to transport. Put them on the table and watch how quickly they disappear.

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