To be truthful, I did not expect much from these Chamomile, Lemon and Poppy Seed muffins. They were a Sunday afternoon baking impulse, a product of restlessness rather than thoughtful intention.
However, when the scent of these baking muffins filled the air, all my pre-conceived notions about them quickly disappeared. And when I took my first bite, I realised I had definitely judged them too soon.
These muffins exceeded all my wildest expectations and easily fall into my nearest and dearest of favourite recipes. They are bursting with the compelling tang of lemon which is sharply contrasted against the mellow flavour of chamomile and additional textural crunch of poppy seeds.
Chamomile, Lemon and Poppy Seed muffins are deliciously moist, soft and lightly sweetened with just enough sugar to satisfy the palette. The lemon juice and zest means they do have a citrus bite so if you do enjoy a bit more sugar, you can slather the tops with a warm lemon curd glaze like I did, for a decadent extra sweet touch.
These muffins aren’t complicated or elaborate; they are rather rustic with imperfect but striking butter cracks in their tops. I didn’t need them to be perfect though, just honest, comforting and kind.
The best part about the recipe, has to be how simple they are to create. The batter can easily be created with ingredients already in your pantry, mixed in one bowl with a single wooden spoon – no need for elaborate ingredients, technique or electrical equipment.
Chamomile, Lemon and Poppy Seed muffins are a comfort food perfect for breakfast, afternoon tea or dessert. They just beg to be enjoyed alongside a giant cup of tea. The batter is hearty and textual – riddled with poppy seeds and infused with lemon and chamomile flavour. The recipe yields twelve large muffins and to put it simply, they are so delicious you will have to share them or risk devouring the entire batch yourself.
- 250 ml (1 cup) whole milk
- 3 tsp loose leaf Chamomile tea or 4 tea bags
- 375 grams (2½ cups) self-raising flour, sifted
- 155 grams (3/4 cup) caster sugar
- 3 tbsp poppy seeds
- 3 tbsp lemon juice
- 2 tsp lemon zest
- 125 grams butter, melted
- 2 eggs, lightly whisked
- To glaze or serve: lemon curd
- Preheat oven to 180 C (350 F) and line a 12 hole muffin tin with liners or baking paper squares.
- In a small saucepan over low heat, bring the milk to a light simmer and add the Chamomile. Bring to a boil then set aside to infuse and cool.
- In a large mixing bowl, place the sifted flour, caster sugar and poppy seeds and stir to combine.
- Add the melted butter, lemon juice, zest and eggs to the dry ingredients.
- Using a sieve gently strain the milk from the tea leaves (if using bags skip this step) and add to the batter.
- Gently fold the batter, being careful not to overwork it.
- Spoon the mixture evenly into the prepared muffin cases.
- Bake for 15 to 20 minutes or until a skewer inserted into the center of a muffin comes out clean - the muffins will continue to cook upon standing so be careful not to leave them in too long.
- Remove muffins onto a baking rack and let cool.
- Whilst the muffins are cooling, in a small saucepan over low heat, place 4 tablespoons of lemon curd and 1 tablespoon of water and heat until softened and runny.
- With a pastry brush gently glaze the tops of the slightly warm muffins.