We had a mummy and JD day recently and baking was top of the agenda. These sticky topped lemon and poppy seed muffins were completely improvised but came out really quite wonderfully.
The yellow tinge - JD's idea - is courtesy of a drop of food colouring and seems to get the tastebuds working overtime on the lemony, sticky-sweet flavours - well, they do say the first bite is with the eye!
If you fancy making these lemon and poppy seed sticky buns for yourself, here's what to do - it makes 12.
Ingredients
For the sponge
- 175 g (6.2 oz) butter softened
- 200 g (7.1 oz) light brown soft sugar
- 3 medium free range eggs
- 200 g (7.1 oz) self raising flour
- 2 tsp baking powder
- 1 drop yellow food colouring gel optional, vegetarian if required
- 1 lemon zest and juice
- 10 g (0.4 oz) poppy seeds
- 1 tbsp lemon curd
For the sticky topping
- 4 tbsp lemon curd
- 1 1/2 tbsp boiling water
- 1 1/2 tbsp icing sugar
Equipment
Instructions
Make the sponges:
- Preheat the oven to 200C (180C fan assisted, 400F).
- Beat the butter and sugar in a large bowl until well combined.
- Add the eggs one by one, beating well each time until well combined.
- Beat in the lemon curd.
- Mix in the lemon juice and rind well - don't worry if it splits, just add 50g of the flour and it will come back together.
- Fold in the rest of the flour and the baking powder.
- Stir in the poppy seeds.
- Divide the mixture evenly between the 12 muffin cases in the muffin tray.
- Bake for around 25 minutes until just springy on top.
- Cool completely on a wire rack.
Make the sticky topping:
- Put the lemon curd in a bowl and stir to loosen.
- Pour the water on top but don't stir in yet.
- Tip in the icing sugar - it will dissolve into the hot water - then stir the whole thing together until smooth and resembling the consistency of warm syrup.
Bring it all together:
- Spoon the sauce equally over the centre of each of the cakes, around 3/4 of a tablespoon per cake. It should spread to the edges and drizzle down the sides in places.
- Leave for around an hour to set, they should become very softly set and tacky to the touch.
That's it. Tempted to bake these lemon and poppy seed sticky buns?
Here's the recipe for these lemon and poppy seed sticky buns again in an easy to print format.
Lemon and poppy seed sticky cakes
These sticky topped lemon and poppy seed muffins were completely improvised but came out really quite wonderfully. The yellow tinge - JD's idea - is courtesy of a drop of food colouring and seems to get the tastebuds working overtime on the lemony, sticky-sweet flavours - well, they do say the first bite is with the eye!
Servings: 12 cakes
Calories: 282kcal
Ingredients
For the sponge
- 175 g (6.2 oz) butter softened
- 200 g (7.1 oz) light brown soft sugar
- 3 medium free range eggs
- 200 g (7.1 oz) self raising flour
- 2 tsp baking powder
- 1 drop yellow food colouring gel optional, vegetarian if required
- 1 lemon zest and juice
- 10 g (0.4 oz) poppy seeds
- 1 tbsp lemon curd
For the sticky topping
- 4 tbsp lemon curd
- 1 1/2 tbsp boiling water
- 1 1/2 tbsp icing sugar
Instructions
Make the sponges
- Preheat the oven to 200C (180C fan assisted, 400F).
- Beat the butter and sugar in a large bowl until well combined.
- Add the eggs one by one, beating well each time until well combined.
- Beat in the lemon curd.
- Mix in the lemon juice and rind well - don't worry if it splits, just add 50g (1.8 oz) of the flour and it will come back together.
- Fold in the rest of the flour and the baking powder.
- Stir in the poppy seeds.
- Divide the mixture evenly between the 12 muffin cases in the muffin tray.
- Bake for around 25 minutes until just springy on top.
- Cool completely on a wire rack.
Make the sticky topping
- Put the lemon curd in a bowl and stir to loosen.
- Pour the water on top but don't stir in yet.
- Tip in the icing sugar - it will dissolve into the hot water - then stir the whole thing together until smooth and resembling the consistency of warm syrup.
Bring it all together
- Spoon the sauce equally over the centre of each of the cakes, around 3/4 of a tablespoon per cake. It should spread to the edges and drizzle down the sides in places.
- Leave for around an hour to set, they should become very softly set and tacky to the touch.
Notes
Store in an airtight container in a cool place. They should keep for 3-5 days.
Nutrition
Calories: 282kcal | Carbohydrates: 36g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 72mg | Sodium: 47mg | Potassium: 160mg | Fiber: 1g | Sugar: 22g | Vitamin A: 424IU | Vitamin C: 5mg | Calcium: 76mg | Iron: 1mg
* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish. Tried this recipe?Snap a pic and tag @amummytoo on Instagram, Twitter or Facebook. I can't wait to see your posts!
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katie says
Will put these on my to do list! yum :)