LEMON POPPY SEED MUFFINS
Make and share this Lemon Poppy Seed Muffins recipe from Food.com.
Provided by Dine Dish
Categories Quick Breads
Time 45m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F Coat muffin tin with nonstick cooking spray.
- In a large bowl, cream the butter and sugar until fluffy.
- Add the egg yolks, one at a time.
- Beat well after each.
- In a separate bowl, stir together the dry ingredients, poppy seeds, and lemon zest.
- With the mixer on low speed, add the dry ingredients to the creamed mixture, alternating two times with the buttermilk, then lemon juice, and then vanilla.
- Beat just until smooth.
- In another bowl, beat the egg whites until soft peaks form.
- Gently fold them into the muffin batter until blended.
- Spoon the batter into the prepared pan, 3/4-full.
- Bake at 350°F for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Cool for 5 minutes before removing to cool completely.
- I sometimes sprinkle the muffin mixture with sugar prior to putting in the oven just to add a little extra sweetness.
Nutrition Facts : Calories 197.8, Fat 8.2, SaturatedFat 4.4, Cholesterol 54.5, Sodium 248.9, Carbohydrate 27.6, Fiber 0.8, Sugar 14.2, Protein 3.8
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.
Nutrition Facts : ServingSize 1 muffin, Calories 297 kcal, Carbohydrate 43 g, Protein 4 g, Fat 13 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 43 mg, Sodium 123 mg, Fiber 1 g, Sugar 26 g
LEMON POPPY-SEED MUFFINS
Poppy seeds lend a pleasant crunch to these aromatic, lemony muffins.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h55m
Yield Makes 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a separate bowl, whisk together sugar, eggs, zest, juice, and milk. Whisk in butter. Stir wet ingredients into dry ingredients, until just combined. Stir poppy seeds into batter.
- Divide batter evenly between muffin cups, adding a scant 1/4 cup to each. Sprinkle with sugar and poppy seeds, if desired. Bake until tops spring back when lightly touched, about 20 minutes. Cool 5 minutes in pan, then transfer to wire rack to cool completely.
LEMON POPPY SEED BREAKFAST MUFFINS
I was looking for a lemon poppy seed muffin recipe and only found one. I found this one on Cooks.com. I loved the simplicity of the reicipe. I enjoyed them, I hope you do too.
Provided by Doing it Right
Categories Quick Breads
Time 35m
Yield 15 muffins
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Combine all ingredients and beat for 2 minutes on high speed.
- Spray 15 regular size muffin holes with vegetable spray, or line with muffin liners.
- Pour equal amounts of batter into muffin holes.
- Make sure you put water into the unused muffin holes for even baking.
- Bake at 350 for 20-25 minutes.
Nutrition Facts : Calories 263.2, Fat 13.1, SaturatedFat 2, Cholesterol 50.3, Sodium 333, Carbohydrate 33.6, Fiber 0.6, Sugar 15.1, Protein 3.4
QUICK LEMON POPPY SEED MUFFINS
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
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
BABS' LEMON POPPY SEED MUFFINS
These muffins are always gobbled up at the B & B where I work. Customers always ask for the recipe.
Provided by Barbara
Categories Bread Quick Bread Recipes Muffin Recipes Poppy Seed Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 12
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.
Nutrition Facts : Calories 185.7 calories, Carbohydrate 23.9 g, Cholesterol 49.9 mg, Fat 8.9 g, Fiber 0.5 g, Protein 2.8 g, SaturatedFat 5.2 g, Sodium 122.1 mg, Sugar 11.3 g
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