Lemon Muffins with Poppy Seeds and Cream Cheese Frosting

Ingredients

• 150 g softened butter
• 175 g caster sugar
• 3 eggs (M)
• 2 lemons (zest and juice)
• 200 g self-raising flour
• 1 tsp baking powder
• Pinch of salt
• 2 tbsp poppy seeds
• 75 g full-fat quark
• For the frosting: 150 g cream cheese (plain)
• 100 g icing sugar
• 1 tbsp lemon juice

Instructions

1. 1

   Preheat the oven to 180°C (160°C fan). Lightly grease the muffin tin with butter or use paper liners.Finely grate the zest of two lemons, then squeeze the juice. Set the juice aside.In a large mixing bowl, beat the butter and sugar with a hand mixer until light and fluffy, about 3 minutes.Add the eggs one at a time, mixing well after each. Then stir in the lemon zest and 3 tablespoons of lemon juice.Sift the flour, baking powder and a pinch of salt over the bowl. Gently fold this into the butter mixture. Finally, stir in the poppy seeds and the quark. Don't overmix — that keeps the muffins light.Divide the batter evenly among the muffin cups, filling each about two-thirds full.Bake the muffins for 20 to 22 minutes in the preheated oven, until golden and a skewer comes out clean.Let the muffins cool in the tin for 10 minutes, then transfer them to a wire rack to cool completely.Make the frosting: beat the cream cheese with the icing sugar and 1 tablespoon lemon juice until smooth. It should be thick but spreadable.Spread or pipe the cream cheese frosting onto the cooled muffins. Garnish with a little lemon zest or extra poppy seeds. Serve and enjoy.