Banana Lemon Poppy Seed Muffins Recipes

POPPY SEED BANANA MUFFINS

Steps:

• In a small bowl, combine the flour, sugar, baking powder, salt and baking soda. In another bowl, combine the egg, milk and oil. Stir into dry ingredients just until moistened. Fold in bananas and poppy seeds. , Fill paper-lined muffin cups three-fourths full. Bake at 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

BANANA LEMON POPPY SEED MUFFINS

Steps:

• Preheat oven to 350 degrees.
• In a small bowl, mix together the powdered sugar and just enough lemon juice to make it slightly runny. Set this glaze aside.
• In a medium bowl whisk together the flour, baking powder, baking soda and salt.
• In a large bowl mash bananas.
• Add eggs, sugar, buttermilk, lemon juice, canola oil, and poppy seeds.
• Mix liquid ingredients.
• Add dry ingredients and mix just until moistened. Lumps are OK.
• Spray muffin tins by with spray-release and fill each tin a little more than half-way full.
• Bake regular sized muffins for about 24 minutes and mini muffins for about 15 minutes (edges will be light brown and tops will be light golden. Muffins will spring back when lightly touched.).
• Turn out muffins onto cooling rack and brush with glaze while still hot. (I put paper towels under the cooling rack - makes clean-up easier.).

MOIST AND FLUFFY LEMON POPPY SEED MUFFINS

Steps:

• Adjust rack to top third of oven and preheat to 350' F Grease muffin tin with shortening.
• In large bowl mix together flour, sugar, baking powder, baking soda, salt and poppy seeds.
• In separate bowl combine buttermilk, oil and eggs, whisking gently.
• Grate lemon and add zest to dry mixture, stirring well.
• Squeeze juice from lemon to form 1/3 cup (add more if lemon does not produce required amount, I measured 1/2 cup for my batch for more zing)
• Pour lemon juice into dry ingredients and blend slightly (keeping the lemon juice separate from milk will prevent curdling). Pour in wet ingredients from bowl and mix only until blended, Do not over mix.
• Spoon into tin and bake until top is slightly golden, about 18-20mins or until toothpick inserted comes out clean.
• Make a simple glaze from powdered sugar, lemon juice and milk for an extra sweet treat.

VEGAN LEMON-POPPY SEED MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 9 muffin cups or line cups with paper liners.
• Whisk sugar, lemon juice, oil, lemon zest, and lemon extract together in a bowl until evenly blended. Add coconut milk and stir until well combined. Sift flour, baking powder, baking soda, and salt together in a separate bowl. Stir into sugar mixture. Fold in mashed banana and poppy seeds.
• Spoon batter into the prepared muffin cups, filling each 3/4 full.
• Bake in the preheated oven until tops spring back when lightly pressed and a toothpick inserted into the center comes out clean, 20 to 22 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely, at least 25 minutes.
• Mix confectioners' sugar and 1 tablespoon lemon juice together in a bowl. Brush glaze on top of the cooled muffins.

LEMON AND POPPY SEED MUFFINS

Steps:

• Pre-heat oven to 180 degrees
• measure out the ingredients (If you desire then change the poppy seeds and lemon juice for whatever you want, I recommend dark chocolate and banana)
• Put all the ingredients in a food processor or mix by hand
• Pour the mixture into paper cases
• put in the oven on the middle shelf and cook for 15 mins
• when the cakes are golden brown, remove them from the oven and stab with a skewer, if it comes out clean then they are done but if not then put them back for a few more minuets

BABS' LEMON POPPY SEED MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
• Stir flour, poppy seeds, baking powder, and baking soda together in a bowl.
• Cream the sugar and butter together in a large bowl. Add the whole egg, then the egg yolk, allowing each to blend into the butter mixture before adding the next.
• Stir sour cream, vanilla, lemon peel, and lemon extract into the sugar mixture until well combined. Add flour mixture to sour cream mixture and stir until just moistened. Spoon batter into prepared muffin cups, filling each cup about 3/4 full.
• Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 15 minutes. Cool for 5 minutes before removing to wire racks.