crushed lemon muffins
Do you know these juicy lemon cakes, soaked with sweet lemon juice? I make them in muffin forms, add poppy seeds, and crush them - a lemony feast for dessert - or for a rainy Sunday afternoon.
Ingredients (8 pieces)
- 140g white sugar
- 160g white flour
- 4 eggs
- 150g unsalted butter
- 2 TS poppy seeds
- 50g icing sugar
- 1 lemon (zest)
- 2 lemons (juice)
- 0.5 TS baking powder
Grease the muffin baking form and preheat the oven at 180 degrees.
Mix the warm butter with a whisk until foamy, then add the sugar, flour, lemon zest and baking powder. Continuously add the four eggs and keep whisking. At the end, add the poppy seeds and mix well with a rubber spatula.
Fill the dough into the muffin form and bake for 15 minutes. Take out and let cool at room temperature.
Combine the lemon juice with the icing sugar until you have a liquid sirup. With a toothpick, drill holes in the muffins and pour the sirup on top so the muffins get soaked. Put aside and wait for minimum one hour.
Serve as muffins, or crush them with your hands and decorate with icing sugar and poppy seeds.