Clementine drizzle muffins
Prep
15 mins
Cook
15 mins
Servings
12
Difficulty
Medium
These little clementine drizzle muffins have become my go to when I need something cheerful and delicious in under an hour. The bright citrus flavour combined with those lovely poppy seeds makes them feel quite special, yet they're surprisingly simple to pull together. I love that carrots add natural moisture and fibre, making these feel just a bit more wholesome than your average muffin. The whole process, from mixing bowl to warm from the oven, takes just thirty minutes, which means you could have fresh muffins on the table before most people finish their morning coffee. The tart clementine drizzle on top is what really makes them shine, cutting through the sweetness beautifully.
Ella x
Ingredients
- 300 gramsself-raising flour(sifted)
- 175 gramsgolden caster sugar
- 1 tspbaking powder
- 2 tbsppoppy seeds
- 100 gramscarrot
- 200 mlswhole milk
- 1large egg
- 1 tspvanilla extract
- 75 mlssunflower oil
- 4clementines(zest and juice)
- 100 gramsgolden granulated sugar
Detail level
Instructions
- 1
Preheat the oven to 200C, gas mark 6. Line a 12-hole muffin tin with cases. Stir together the flour, caster sugar, baking powder, poppy seeds and carrot in a large mixing bowl. In a separate bowl, whisk the milk, egg, vanilla, oil and 1/2 the clementine zest and juice. Stir the wet ingredients into the dry to make a batter.
- 2
Divide between the cases and bake for 12-15 minutes, until risen and golden. Transfer to a wire rack, then stir together the granulated sugar and remaining clementine zest and juice. Spoon over the top of the warm muffins.
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