I found a lovely recipe for a very lemony muffin, with toasted sesame seeds, on The Kitchn webiste. I really wanted to try them as soon as possible, so I got right to work.
As with most muffins they are quite simple to make and the effort is rewarded by a really scrumptious muffin. With sesame seeds and lemon zest in the muffin and with a lemon glaze drizzled over the top they really are a treat for the taste buds. The only changes I made was that I didn’t use any vanilla extract as I didn’t think it would be needed, and I only used 1 tsp of baking powder which worked just perfectly.
I also did a video recording of the process, which I will edit over the next couple of days and post to youtube.com, with an update to this post so that it can be viewed from the blog as well.
Not much more to say about these muffins, except that I converted the recipe to metric weights, since I am more comfortable using them.
I do recommend trying these and thank The Kitchn for such a wonderful recipe.
for the muffins:
- 320g plain flour
- 100g sugar
- 70g sesame seeds, toasted, optional
- 1 tsp baking powder
- 1/2 tsp salt
- 3 large lemons, zested and juiced
- 300ml cup milk
- 120 ml vegetable oil
- 1 medium
for the syrup:
- 120ml lemon juice, from the juiced lemons (above)
- 100g sugar
- Heat the oven to 375°F/190C/160C Fan.
- Prepare a 12-cup muffin pan with liners or by greasing the cups.
- Whisk the flour, sugar, sesame seeds (if using), baking powder, and salt with the lemon zest.
- In a small bowl beat the milk, oil, and egg.
- Pour the wet ingredients into the dry and beat with a spoon just until smooth.
- Pour into the muffin cups and bake for 20 minutes, or until a toothpick just comes out clean.
- While baking, prepare the lemon syrup. Whisk the lemon juice and sugar together in a small saucepan and boil for about five minutes or until slightly reduced and shiny. Remove from the heat.
- When the muffins come out of the oven, immediately poke a couple toothpick holes in each muffin and carefully drizzle the hot syrup over them. Let cool for at least 10 minutes in the pan to let the syrup absorb.
- Muffins will keep at room temperature for up to 5 days. They can also be frozen then thawed at room temperature.