Easy Lemon Poppy Seed Muffins Recipe Video

EASY LEMON POPPY SEED MUFFINS RECIPE (VIDEO)

Steps:

• Preheat the oven to 350F/177C. Prepare your muffin tins by lining the cups with liners, or use a starched baking spray and spray the inside of the tins very well. This recipe will make 12 jumbo muffins or 24 regular, cupcake size muffins.
• In a measuring cup, combine the milk and lemon juice to make buttermilk. Whisk the lemon juice into the milk and let it stand for 5 minutes. You can also use store-bought buttermilk. Meanwhile, in a large mixing bowl, combine the eggs, sugar, oil and vanilla. Beat for 2 to 3 minutes, until the eggs are smooth. Add in the soured milk and mix again for a minute, until well combined.
• In a separate bowl, combine the dry ingredients: flour, baking soda, baking powder and salt. Sift the dry ingredients into the muffin batter, then mix just until incorporated, about 1 minute. Do not overmix the batter! Add in the poppy seeds and zest from 2 to 4 lemons, then stir to combine. Watch my video recipe to see how I make these!
• Fill each muffin tin with batter, filling the tin a little more than 1/2 way. Do not overfill the tins; the batter rises quite a bit! Bake the muffins in the preheated oven for 27 to 30 minutes if using jumbo muffin tins, until the tops are golden brown. If using regular, cupcake tins, reduce the baking time to 22 to 25 minutes.
• Next, prepare the glaze. In a medium bowl, combine the confectioner's sugar and lemon juice. Whisk to combine and then add more milk as needed for a thinner glaze. The glaze should flow easily over the muffins. Use a pastry brush to brush the glaze over warm muffins.
• How to freeze: If you are not planning to enjoy them all right away, consider freezing them for later! Just allow the muffins to cool completely, then place into an airtight container and into the freezer. When you're ready to enjoy them again, take them out and thaw at room temperature for 30 minutes to an hour, until they're soft again.

LEMON POPPY SEED MUFFINS

Steps:

• Preheat your oven to 350 degrees Fahrenheit and prepare muffin tins with 18 paper liners (this recipe makes about 18 to 20 muffins).
• Add the all purpose flour to a large bowl and whisk together with the sugar, baking soda, salt and poppy seeds.
• In a large liquid measuring cup, measure the milk and the oil.
• Add the sour cream and eggs, along with the lemon zest and juice, and whisk all the wet ingredients together well.
• Add the wet ingredients to the dry ingredients and mix with a wooden spoon or spatula just until combined and no streaks of flour remain.
• Divide the batter between the 18 or 20 prepared muffin cups, filling them about 2/3 full with the batter.
• Bake at 350 degrees Fahrenheit for about 20-24 minutes or until the muffins are a light golden brown and a toothpick inserted into the middle of one of the muffins comes out clean.
• Let the muffins cool in their tins until almost completely cooled.
• Whisk together the powdered sugar and lemon juice (add a few more drops of lemon juice, if necessary) to form a glaze.
• Brush the glaze onto the tops of the muffins and let the glaze set fora few minutes before serving.

QUICK LEMON POPPY SEED MUFFINS

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.

LEMONY POPPY SEED MUFFINS

Steps:

• Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the sour cream, lemon juice, extracts and lemon zest. , Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture just until moistened. Fold in poppy seeds. , Fill six greased jumbo muffin pans. Bake at until a toothpick inserted in the center comes out clean, 20-23 minutes. Remove to a wire rack. Serve warm.

LEMON POPPY SEED MUFFINS I

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.

EASY LEMON POPPY SEED MUFFINS

Steps:

• Preheat oven to 350*.
• Prepare muffin tins: grease or paper line one 12-cup and one 6-cup tin.
• Combine cake mix, pudding mix, eggs, ricotta, oil, poppy seeds and lemon zest in a large mixing bowl.
• Beat on medium speed with electric mixer for 2 minutes.
• Spoon batter into prepared muffin tins.
• Bake for 20 to 25 minutes or until tops spring back when touched lightly.
• Sprinkle tops with sugar, if desired.
• Note: For a variation, you may omit the poppy seeds, and substitute with 1 cup chopped almonds. You may also use an equal amount of yogurt as a substitute for the ricotta cheese.