Preheat the oven to 220C/ 430F and place 10 tulip-style muffin cases into the cavities of a muffin tin.

Measure the flour, sugar, baking powder, bicarbonate of soda, salt & poppy seeds into a mixing bowl. Stir briefly and make a well in the centre.

Mix the oil, eggs, buttermilk lemon juice and zest together in a bowl or jug and pour into the dry ingredients.

Use a handheld balloon whisk to stir the ingredients until just combined. It doesn’t matter if there are a few lumps, just ensure there are no obvious streaks of flour remaining.

Divide the mixture between the muffin cases and leave to rest at room temperature for 30 minutes.

Transfer to the oven and cook for 5 minutes. Without opening the oven door, turn the heat down to 180C/ 350F and continue to bake for a further 9-10 minutes until well risen, golden on top and a cocktail pick poked into the centre comes out clean..

Just before the muffins finish cooking put the ingredients for the drizzle topping (lemon zest, lemon juice and granulated sugar) into a bowl. Stir only briefly.

As soon as the muffins come out of the oven, spoon the drizzle topping over them.

Leave the muffins to cool in the tin.

Expert Tips

You can use large cupcake cases instead of the tulip-style muffin cases. You may end up with around 12 muffins, depending on the size of the cases used.

You can make your own tulip-style wrappers – cut large squares of baking parchment, one at a time lay them over a cavity in your muffin tin and push down using a small jar or your hands to mold the paper into shape.

If your oven does not cool down quickly, preheat it to 220C/ 430F and as soon as you place the muffins into the oven to cook reduce the heat to 180C/ 350F and bake for 16-18 minutes.

Vary the flavour – try swapping the lemon for orange or lime.