After being away on vacation for some weeks, one of my favorite things to do on returning home is to bake. It’s been awhile since I used the tall muffin tin from Ikea and had stocked up on the custom baking wrappers to use with this baking tin… just in case I couldn’t find any in stock. Quick to make, these Lemon Yogurt Muffins with Poppy Seeds and Dried Cranberries are not overly sweet, especially if you omit the lemon glaze. When eating you will notice a subtle crunch with each bite, the poppy seeds give these muffins an interesting texture. I also think poppy seeds look attractive when added or sprinkled on top of baked goods. On the odd occasion I managed to find poppy seeds in the supermarkets here, but as they are not always available I tend to bring some back when I travel.
Although I have no school going kids, muffins make perfect treats for school lunch boxes. These muffins freeze very successfully (without the lemon glaze) and if you are someone who prefers something a little sweet in the morning, simply take a muffin from the freezer and pop it into the microwave (it does have its uses) for about 15 seconds. Of course you can enjoy these Lemon Yogurt Muffins with Poppy Seeds and Dried Cranberries anytime of the day.
On the subject of freezers, I have one to refill again… for a second summer (while on vacation) our freezer defrosted due to a short-circuit elsewhere in the house. Thankfully it was not as full as last year, but still very annoying as all the de-frosted food ended up in the rubbish bin. 😦
You can omit the poppy seeds and dried cranberries when making these muffins and once baked and cooled, simply dust them over with some powdered sugar before serving… they taste just as delicious. If you wish, cut some of the calorie content by using low-fat milk, low-fat yogurt and omit the lemon glaze. If you ever need to do some fast home-baking or feed your freezer something sweet… start with muffins.
Lemon Yogurt Muffins with Poppy Seeds and Dried Cranberries
For Bowl one:
75g butter, melted and cooled
150ml plain yogurt (use full-fat or low-fat)
100ml milk (use full-fat or low-fat)
zest of one lemon
For Bowl Two:
225g self-raising flour
1 and 1/2 teaspoons baking powder
1/4 teaspoon bicarbonate of soda
110g caster sugar
1 tablespoon poppy seeds
25g dried cranberries, chopped
For the glaze
75g powdered sugar
1 tablespoon plus one extra teaspoon of lemon juice
to decorate, dried cranberries
Note: If you are using the Ikea muffin tin with custom baking wrappers the batter will yield approximately 18 to 20 muffins. If you do not have a second Ikea muffin tin, bake the extra batter using a cupcake tin which will give you 5 more. Alternative, use a 12 hole cupcake tin lined with cupcake wrappers.
How to make:
Preheat the oven to 375ºF/190ºC/Fan 170ºC/Gas 5. In small bowl (bowl one), add the cooled butter, yogurt, milk, egg and lemon zest. Beat together with a fork until mixed. In a large bowl (bowl two), sieve in the flour, baking powder, bicarbonate of soda, caster sugar and poppy seeds.
Pour all the wet ingredients (bowl one) into (bowl two) the dry ingredients. With a large spatula, stir until all the ingredients are combined, adding the dried cranberries on the last few strokes of mixing. Do not over mix as this will result in heavy and tough muffins. The batter should still be a bit lumpy but no dry flour visible.
Spoon the batter into the prepared tins and bake for about 15 to 20 minutes or until the tops are a light golden brown and spring back when pressed gently. If using a cupcake pan bake muffins for about 20 to 25 minutes.
While the muffins are baking, prepare the lemon glaze. Sieve the powdered sugar into a small bowl, add the lemon juice and mix together. Set aside.
Cool the muffins for about a minute in the baking tin before removing and transferring to a wire cooling rack. While the muffins are hot, spread the lemon glaze on top and decorate with dried cranberries. Best eaten on day of baking.
You might like to try these, also baked using the Ikea baking tin: