A classic bakery style muffin! You wouldn’t believe that they were gluten free too!
Soft and fluffy sponge flavoured with fresh and zesty lemon that pairs perfectly with the nuttiness of the poppy seeds. Such a classic combo! On top is a drizzle of zingy lemon icing and an extra sprinkling of poppy seeds – absolutely delish!
I’ve included some neat little tricks to perfect that signature bakery style domed top. Other than being slightly less sweet (and not piled high with buttercream!) it’s the main difference between them and a cupcake.
This recipe is super easy to make and so delicious! They’re perfect as a tea time treat with a cuppa – put the kettle on!
This recipe makes 12 muffins and takes up to 90 mins to make. Make sure all of your ingredients are cold apart from the butter.
Ingredients:
- 200 g caster sugar
- 200 g unsalted butter, softened
- 3 large eggs
- 200 g gluten-free self raising flour
- 75 g ground almonds
- 1 tsp gluten-free baking powder
- 1 tsp bicarbonate of soda
- 1/4 tsp xanthan gum (omit if your flour blend contains it already)
- 1/2 tsp salt
- 150 ml milk
- juice of 1 lemon
- zest of 2 lemons
- 15 g poppy seeds
To Decorate:
- 120 g icing sugar
- juice of 1 lemon
- zest of 1 lemon
- handful of poppy seeds
Useful Equipment: 12 hole muffin tin, weighing scales, mixing bowl, spatula, hand/stand mixer, sieve, measuring jug
Useful Tips to achieve the traditional bakery style domed top:
- Make sure that all of your ingredients are cold when you start. The butter can be slightly warmer so that it is soft and easier to mix. Alternatively, you can chill the batter for at least 30 mins before dividing between muffin cases and baking. This is because it will take longer for the middle of the cake mixture to heat up and will therefore keep rising as it slowly cooks, creating a dome.
- A high oven temperature is required to cook the edges first, leaving the middle to keep on rising!
- Muffin batter should be quite thick so it retains its shape. When you place it into the case, it shouldn’t spread (unlike cupcakes which have quite a thin batter).
- Fill the cases! I like to fill them at least 3/4s full if not completely to the brim! If using a standard case, this will create a gorgeous mushroom-like dome that extends over the top. I’ve used tulip cases for this recipe as I love the rustic café look of them.
Method:
- Preheat the oven to 190 °C fan/375 °F and place the muffin cases in the 12 hole muffin tin.
- In a mixing bowl, cream together the butter and sugar. If using a stand mixer, use the paddle attachment.
- Whisk in the eggs, one at a time, until light and fluffy.
- Sieve in the flour, baking powder, bicarb, salt and xanthan gum (if using) and add the ground almonds. Fold to combine.
- Add the milk and fold to combine.
- Add the juice of 1 lemon and the zest of 2 plus the poppy seeds and mix until a smooth, thick batter is formed.
- At this point if your ingredients were not cold to begin with, chill the batter in the fridge for at least 30 mins.
- Divide the batter evenly between the muffin cases, filling to the top if possible, and bake for 20-25 mins or until a skewer inserted into the middle comes out clean.
- Place on a wire rack to cool completely.
- To decorate, mix the icing sugar with the juice of 1 lemon. Drizzle the icing over the muffins and top with some lemon zest and poppy seeds. Enjoy!
These muffins will keep up to 5 days in an airight container.
I love to enjoy them warmed up with a spoonful of greek yoghurt – sometimes even for breakfast!
Like the recipe? Click the links below to share with your friends and followers!
I love to hear what you think about my recipes and about your own bakes too! Let me know your thoughts in the comments below! And don’t forget, you can subscribe to Pippatisserie to stay up to date on all new recipes and posts!
