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5
from 1 vote
Caraway Seed Muffins Recipe
These caraway seed muffins are something special - a fairly traditional cake base is made exciting with anise-like caraway seeds and zesty lemon. The pale golden tops are so pretty and the flavour is delightful.
Prep Time
10
minutes
mins
Cook Time
25
minutes
mins
Total Time
35
minutes
mins
Course:
cakes and bakes
Cuisine:
British
Diet:
Vegetarian
Servings:
12
muffins
Author:
Emily Leary
Equipment
Weighing scales
Measuring spoons
Large mixing bowl
Electric whisk
Zester
12-hole nonstick muffin tray
Muffin cases
Wire cooling rack
Ingredients
170
g
slightly salted butter
softened
150
g
white caster sugar (superfine sugar)
3
medium free range eggs
lightly beaten
250
g
self-raising white flour (self rising flour)
1½
tbsp
caraway seeds
1
tsp
freshly grated lemon zest
3
tbsp
whole milk
2
tbsp
granulated white sugar
for the topping
Metric
-
Ounces
Instructions
Preheat the oven to 180C (160C fan, 350F).
Put the butter and sugar in a bowl. Starting at low speed, whisk the butter and sugar until light and creamy.
Add the eggs one at a time. Beat between each egg until all the eggs have been whisked into the mixture.
Add flour, caraway seeds, lemon zest and milk. Mix until smooth.
Spoon the batter evenly into a 12 hole muffin tray lined with paper cases and level off.
Sprinkle the tops evenly with the 2 tbsp of sugar.
Transfer to the preheated oven and bake for 25 minutes until golden.
Let the muffins cool in the tray for a few minutes, then transfer to a wire rack to cool completely.
Video
Nutrition
Calories:
253
kcal
|
Carbohydrates:
30
g
|
Protein:
4
g
|
Fat:
13
g
|
Saturated Fat:
8
g
|
Cholesterol:
72
mg
|
Sodium:
119
mg
|
Potassium:
54
mg
|
Fiber:
1
g
|
Sugar:
15
g
|
Vitamin A:
420
IU
|
Vitamin C:
1
mg
|
Calcium:
22
mg
|
Iron:
1
mg
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@amummytoo
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