Lemon Poppy Seed Muffins with Honey Butter

Lemon Poppy Seed Muffins with Honey Butter

One Bowl Lemon Poppy Seed Muffins with Honey Butter

Lemon Poppy Seed Muffins with Honey Butter

Preparation Time – 10 minutes
Cooking Time – 15 – 20 minutes
Servings – 9

Ingredients:

  • 160g Boyne Valley Raw Honey
  • 2 large eggs
  • 120g plain natural yoghurt, dairy free if necessary
  • 60g butter, melted
  • 2 tbsp lemon juice, 2 tbsp lemon zest
  • 180g plain flour, wheat, spelt or gluten free if necessary
  • 1.5 tsp baking powder
  • 1 tbsp poppy seeds

Honey Butter (optional extra)

Directions:

  1. Preheat your oven to 180C (350F).
  2. Place 9 muffin liners into a muffin tray.
  3. Whisk together honey, eggs, yoghurt and melted butter in a large bowl.
  4. Add the lemon juice and whisk some more.
  5. Add the flour, lemon zest, and baking powder and fold together wet and dry ingredients until no flour remains using a spatula.
  6. Fold in poppy seeds and then divide the mixture up into the prepared tray.
  7. Bake in the preheated oven until a toothpick inserted comes out clean; approx. 17 – 20 minutes.
  8. Beat together honey and butter in a bowl. Serve a teaspoon or two on top of a warm muffin…heavenly!
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