Lemon Poppy Seed Muffins

Name: Lemon Poppy Seed Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Makes 12 muffins
Cuisine: United States
Ingredients: ½ teaspoon salt; 2 tablespoons + 1 teaspoon poppy seeds; 320 g (11¼ oz) plain (all-purpose) flour; 150 g (5½ oz/⅔ cup) caster (superfine) sugar; 125 g (4½ oz/½ cup) unsalted butter, melted; 3 teaspoons baking powder; zest of 1 lemon, finely grated; 210 ml (7½ fl oz) yoghurt; 100 g (3½ oz) apple, grated; 2 eggs; 45 ml (1½ fl oz) lemon juice; 1½ tablespoons lemon juice; 3 teaspoons hot water; 100 g (3½ oz) pear, seeded and diced; 125 g (4½ oz/1 cup) icing (confectioners’) sugar

Preparation info

Makes
12
muffins

Difficulty
Easy
Ready in
40 min

Appears in

New York Cult Recipes

By Marc Grossman

Published 2013

About

Of all the muffins we make at Bob’s Juice Bar, this is my personal favourite. J.-P. Has been tweaking the recipe for years and they are truly irresistible.

Ingredients

Dry Ingredients

320 g (11¼ oz) plain (all-purpose) flour
2 tablespoons +

Americas
United States
Cake
New York
Vegetarian

Method

The Batter

Preheat the oven to 190°C (375°F/Gas 5). Combine all the dry ingredients together. Beat together the wet ingredients. Combine the two mixtures and fold in the fruit.

Cooking

Spoon the