Citruspoppyseedminimuffins Recipes

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QUICK LEMON POPPY SEED MUFFINS



Quick Lemon Poppy Seed Muffins image

Lemony lemon poppy seed muffins with a sweet glaze.

Provided by horsephoto

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Poppy Seed Muffin Recipes

Time 45m

Yield 10

Number Of Ingredients 13

⅔ cup white sugar
½ cup vegetable oil
2 eggs
2 lemons, zested
1 ⅓ cups all-purpose flour
2 tablespoons poppy seeds
1 teaspoon baking powder
¼ teaspoon salt
½ cup buttermilk
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
⅔ cup confectioners' sugar
2 tablespoons fresh lemon juice

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease 10 muffin cups or line with paper muffin liners.
  • Beat sugar and oil together in a bowl with an electric mixer. Add eggs and lemon zest; beat until smooth.
  • Stir flour, poppy seeds, baking powder, and salt together in bowl; gradually beat into the sugar mixture alternately with buttermilk and 2 tablespoons lemon juice until you achieve a smooth batter. Stir vanilla extract into the batter; pour into prepared muffin tins.
  • Bake in the preheated oven until golden and the tops spring back when lightly pressed, 25 to 35 minutes. Cool muffins in pans for a few minutes before moving to a wire rack to cool completely.
  • Stir confectioners' sugar and 2 tablespoons lemon juice together in a bowl; drizzle over tops of cooled muffins.

Nutrition Facts : Calories 270.9 calories, Carbohydrate 36.2 g, Cholesterol 33.2 mg, Fat 12.8 g, Fiber 0.7 g, Protein 3.6 g, SaturatedFat 2.2 g, Sodium 133 mg, Sugar 22.7 g

LEMON POPPY SEED MUFFINS I



Lemon Poppy Seed Muffins I image

Very moist and so delicious.

Provided by Karen Gibson

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Poppy Seed Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 12

2 cups all-purpose flour
¾ cup white sugar
¼ cup poppy seeds
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
2 eggs
1 cup lemon flavored yogurt
¼ cup vegetable oil
1 tablespoon grated lemon zest
⅓ cup lemon juice
3 tablespoons white sugar

Steps:

  • Preheat oven to 400 degrees F (205 degrees C). Lightly grease a muffin tin.
  • Combine the flour, 3/4 cup white sugar, poppy seeds, baking powder, baking soda and salt.
  • In a separate bowl mix the eggs, yogurt, vegetable oil and lemon zest. Blend well and pour over the flour mixture. Mix until just combined. Do no overmix!
  • Spoon batter evenly between the prepared muffin cups. Bake at 400 degrees F (205 degrees C) for 20 minutes.
  • Combine the lemon juice with the remaining 3 tablespoons white sugar. Stir into sugar dissolves.
  • Once the muffins are baked pierce the tops several times with a toothpick. Slowly pour about 1 tablespoon of the lemon juice and sugar mixture over the tops of each muffin. Let muffins cool in pans for 10 minutes before removing them from the tin.

Nutrition Facts : Calories 224.6 calories, Carbohydrate 36.7 g, Cholesterol 31.3 mg, Fat 6.9 g, Fiber 0.9 g, Protein 4.8 g, SaturatedFat 1 g, Sodium 309.8 mg, Sugar 19.9 g

MIMI'S LEMON POPPY SEED MUFFINS



Mimi's Lemon Poppy Seed Muffins image

These are extra lemony because of the lemon glaze that is added after they come out of the oven. If you like lemon, you'll like these.

Provided by Mimi in Maine

Categories     Quick Breads

Time 50m

Yield 12 muffins

Number Of Ingredients 15

2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter
1 teaspoon finely grated fresh lemon rind
2/3 cup sugar
1 tablespoon fresh lemon juice
2 eggs
4 teaspoons poppy seeds
1/2 cup milk
1/4 cup confectioners' sugar, plus
2 tablespoons confectioners' sugar
2 tablespoons fresh lemon juice
1/4 teaspoon vanilla
1/8 teaspoon almond flavoring

Steps:

  • In a bowl combine the flour, powder, and salt; set aside.
  • With an electric mixer combine the butter, lemon rind, sugar, and lemon juice; cream till light and fluffy--about 2 minutes.
  • Add eggs, one at a time beating well after each addition.
  • Stir in poppy seeds.
  • Fold in the flour mixture alternately with the milk.
  • Do not overmix the batter.
  • Put in paper-lined tins.
  • Bake at 375 dgrees for about 25 minutes.
  • GLAZE: While baking, mix the confectioners sugar with the lemon juice, vanilla, and almond.
  • When the muffins come out of the oven generously brush each one with the lemon glaze; remove from pan and put on rack to cool for 10 minutes before serving.

Nutrition Facts : Calories 226.5, Fat 9.4, SaturatedFat 5.4, Cholesterol 52.8, Sodium 194.2, Carbohydrate 32.1, Fiber 0.8, Sugar 15.1, Protein 3.8

CITRUS MUFFINS



Citrus Muffins image

Make and share this Citrus Muffins recipe from Food.com.

Provided by Boomette

Categories     Quick Breads

Time 40m

Yield 12 muffins

Number Of Ingredients 9

1 grapefruit, zest of, without the white part
1 orange, zest of, without the white part
1 1/2 cups buttermilk
3/4 cup sugar
1 teaspoon salt
1/2 cup butter, soften
3/4 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda

Steps:

  • In mixer or food processor, mix the peels of grapefruit and orange with the buttermilk until the peels are finely chopped. Add sugar, salt and butter and beat well.
  • In a bowl, mix flour, baking powder and baking soda. Add the mixture of buttermilk and mix until the mixture is wet, but do not mix too much.
  • Spread the mixture in 12 greased muffins tins. Cook in a preheated oven of 375 F 20 to 25 minutes or until a toothpick inserted in the muffins comes out clean. Let cool on a rack for about 5 minutes. Remove from the pan and let cool completely. (They will be good up to 3 days in the refrigerator and up to 1 month in the freezer).

Nutrition Facts : Calories 154.3, Fat 8.1, SaturatedFat 5, Cholesterol 21.6, Sodium 393.8, Carbohydrate 19.6, Fiber 0.9, Sugar 14, Protein 2.1

POPPY SEED MINI MUFFINS



Poppy Seed Mini Muffins image

These moist muffins may be small, but they're always a big hit on a brunch buffet, as a quick snack or as part of a bread basket assortment. The combination of poppy seeds and a hint of lemon makes them irresistible. -Kathryn Anderson, Casper, Wyoming

Provided by Taste of Home

Categories     Brunch

Time 35m

Yield 3-1/2 dozen.

Number Of Ingredients 12

2 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
2 large eggs
1/2 cup canola oil
2 tablespoons poppy seeds
2 tablespoons milk
1/2 teaspoon lemon extract
1/2 teaspoon vanilla extract

Steps:

  • Preheat oven to 400°. In a large bowl, whisk the first five ingredients. In another bowl, whisk remaining ingredients until blended. Add to flour mixture; stir just until moistened., Fill greased or paper-lined mini-muffin cups two-thirds full. Bake 12-15 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.

Nutrition Facts : Calories 76 calories, Fat 4g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 61mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.

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