Lemon poppy seed cheesecake muffins with lemon glaze
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Time to make:
40 mins (Hands-on time: 15 mins, Cooking time: 25 mins)
$0.45 per serve
(at time of publication)
Full ingredients list:
2 tablespoons poppy seeds, plus extra, to garnish
Juice and zest of 1 lemon
½ cup reduced-fat milk
2 cups self-raising flour
100ml pure maple syrup
80g olive oil spread, melted
¹/³ cup reduced-fat spreadable cream cheese
½ cup pure icing sugar
3–4 teaspoons lemon juice
Lemon zest, to garnish
Nutritional information (per serve)
Instructions and steps:
1 Preheat oven to 160ºC. Line 12 holes of an ¹/³-cup capacity muffin tin with paper cases.
2 Place poppy seeds in a small non-metallic bowl. Add lemon juice and the milk and stir to combine. Set aside mixture for 10 minutes.
3 Sift flour into a large bowl, stir through lemon zest. Whisk maple syrup, melted spread and eggs together in a large jug. Add the wet ingredients to the dry ingredients and stir until just combined.
4 Divide half of the mixture between prepared cases. Place a rounded teaspoon of cream cheese in the centre of each muffin. Top with remaining mixture. Bake for 20–25 minutes, or until light golden and firm. Set aside to cool for 5 minutes, before transferring to a wire rack to cool completely.
5 Meanwhile, combine the icing sugar and enough lemon juice in a small bowl to make a smooth consistency. Drizzle a little icing over each cooled muffin, and garnish with lemon zest and extra poppy seeds.
You can individually wrap muffins in plastic wrap and freeze them for up to one month.
About this recipe
First published: September 2019