St Clements Poppyseed Muffins is a modern British recipe for a classic muffin flavoured with oranges and lemons and garnished with an orange marmalade glaze. The full recipe is presented here and I hope you enjoy this classic British version of: St Clements Poppyseed Muffins.
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Here’s a classic riff on the traditional lemon poppyseed muffin that adds orange zest and juice to the lemon juice. This muffin recipe uses yoghurt and oil instead of the more typical butter, so it’s quite economical to prepare, too. The name comes from the Sound of Bow Bells rhyme, particularly the line:
Oranges and Lemons, say the bells of St Clements
Ingredients:
Dry ingredients:
180g wholemeal pastry flour or plain flour
2 tbsp poppy seeds
2 tsp baking powder
¼ tsp salt
Wet ingredients:
finely-grated zest of 1 large orange
finely-grated zest from 1 large lemon
120ml honey or syrup (I used half honey and half catkin syrup)
2 large eggs, at room temperature
20ml plain or vanilla greek yoghurt
2 tbsp freshly-squeezed lemon juice
2 tbsp freshly-squeezed orange juice
½ teaspoon vanilla extract (optional)
80ml rapeseed oil (substitute with any neutral-flavoured oil or melted butter)
For the glaze:
60g icing (confectioners) sugar
1 tsp finely-grated orange or lemon zest
1 tbsp orange marmalade (or jam of your choice)
2 tbsp fresh orange juice
Method:
Pre-heat your oven to 200C. Line a 12 well muffin tin with 9 muffin liners and spray the inside of the liners with non-stick cooking spray.
Sift together the flour, baking powder and salt into a medium bowl. Now whisk in the poppy seeds, combining thoroughly with the flour.
In a separate large bowl beat together the citrus zests, honey, syrup, eggs, yoghurt, citrus juices and vanilla extract. Beat until all the ingredients are smooth and well combined.
Gently fold in the dry ingredients until just combined, then slowly stir in the rapeseed oil with a wooden spoon until a smooth batter forms. As ever, with muffin batters be careful not to over-mix.
Divide batter evenly between the 9 prepared muffin wells. Transfer to the centre of your pre-heated oven and bake for 11-15 minutes or until the tops of the muffins are nicely coloured, spring back when prodded and when a skewer inserted into the centre emerges cleanly.
Remove from the oven and allow to cool in the tin for 10 minutes then transfer to a wire rack. Once the muffins have cooled completely, prepared the glaze:
Combine the icing sugar, marmalade, citrus zest and orange juice in a small bowl and stir until well combined (it may be easiest if you warm the marmalade to melt it first). If glaze is too thick, add more orange juice, a teaspoon at a time, as needed to thin glaze.
Dip each muffin into the glaze, or spoon a teaspoonful or two on top. Transfer to a wire rack with parchment paper underneath and allow glaze to set. Serve as soon as the glaze is no longer liquid.
