Lemon and poppy seed muffins

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Just made a batch for a school coffee morning tomorrow. Question is - is topping with lemon and cream cheese frosting (think carrot cake type topping) going overboard? Should I just leave them plain?

Hardly a earth shattering problem but any opinions welcome

yum yum...i would leave them ...starbucks used to do these without topping but seem to have stopped....would love the recipe

ooh sounds delish top them ,go for it.
When youv'e done that then you can post us all a muffin ,lol.

with pleasure skirmish

225g SR flour
1/2 tsp salt
110 g caster sugar
1 egg
24o mls milk
finely grated rind of 1 lemon plus about 1tbsp lemon juice
90 mls veg oil or 85 g butter melted (I use butter)
1-2 tbsp poppy seeds

Heat oven to 190C
Mix together all dry ingredients in a bowl

In a separate bowl mix all wet ingredients incl the beaten egg
Pour wet into dry and mix briefly to combine (no lumps of flour should be visible but over mixing makes them tough - about 30 seconds should do i)

Divide mix btwn 12 muffin cases and bake for 20 -25 mins

Have also considered doing a lemon drizzle glaze over them instead of frosting but mybe this really is overkill!!!

Sorry, meant to add that the recipe is from Susan Reimer's "Muffins, Fast and Fantastic" which is a fab book with loads of variables on the basic muffin recipe, both sweet and savoury.

thanks

a lemon drizzle sounds good too...i love cream cheese frosting so would eat that first and then devour the muffin!

suddenly i am really hungry!!