Now here is a funny thing… just a few short days after I shared with you my recipe for Triple Lemon and Poppy Seed Sheet Cake I went shopping and found some very unusual bars of chocolate, they were White Chocolate – Lemon & Poppy Seed… what a coincidence, hey?
I’ve never tried a chocolate like this before so I decided to remake my cake recipe into a muffin recipe and include this new chocolate in to the mix.
The idea was good in principle but the chocolate flavour did get lost a bit… I still have one more bar so I might try to include it in a different bake with a more defined flavour… but for now I present to you my White Chocolate Lemon and Poppy Seed Muffins 🙂
For the muffins:
- 150g self-raising flour
- 150g caster sugar
- 150g unsalted butter; soften
- 3 eggs
- 1tsp baking powder
- 1 bar of lemon & poppy seed white chocolate
- Zest of one lemon
- 25ml of fresh lemon juice
- 25g poppy seeds
For the crumble topping:
- 80g plain flour
- 40g butter; cubed into small pieces
- 40g caster sugar
- ½tsp vanilla sugar
Preheat the oven to 180C (160C if fan assisted).
First on the list of things to do is a typical crumble. In a bowl sift the flour and then using your fingertips rub the butter in till the mix resembles breadcrumbs; incorporate both sugars and pop the entire mixture into the fridge.
Now, we can start on the muffins themselves.
Line a 12 holes muffin tin with paper muffin cases and set aside.
Wash, zest and juice the lemon.
In a large bowl sift and mix together flour, sugar and baking powder; add the butter, eggs, and 25ml of the lemon juice.
Gentry stir in the poppy seeds and crushed chocolate; pour the mixture into your earlier prepared muffin cases.
Remove crumble topping from the fridge and sprinkle on top.
Bake in the pre-heated oven for 20-25min or until golden brown.
Remove from the oven and allow them to cool for a few minutes then move them onto a cooling rack to cool completely.