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 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
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
LEMON POPPY MUFFINS
From supermarket aisles to those backlight bakery cases in every diner across the country, lemon poppy-seed muffins are ubiquitous, and easy to love. Buttery and soft, tart and sweet, they are soothing in their simplicity, while seeds add just a bit of crunch. This version gets a healthy dose of lemony tang thanks to an ample amount of grated zest and a zippy lemon-juice glaze. It's important to spring for fresh fruit here, as opposed to anything that comes in a plastic bottle. The bright flavor of real lemon goes a long way.
Provided by Samantha Seneviratne
Categories breakfast, brunch, quick breads
Time 45m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees. Line a 12-cup standard muffin tin with paper liners.
- In a medium bowl, whisk together flour, baking powder, baking soda and salt. In a large bowl, whisk together sugar, butter, milk, sour cream, eggs, lemon zest and juice, and poppy seeds until well combined.
- With a large rubber spatula, fold the dry ingredients into the wet ingredients until combined. Do not overmix. Divide the batter evenly between the prepared cups and bake until puffed and set, and a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Transfer the muffins, in the tin, to a rack to cool for 5 minutes. Then remove the muffins and let cool completely on the rack before glazing. (Alternatively, if you'd like, glaze the muffins while they are still warm. The glaze will run more, giving you an all-over glazed look.)
- Prepare the glaze: Whisk together confectioners' sugar and 2 tablespoons lemon juice until smooth. Add a little more lemon juice if necessary to make a thin but pourable glaze. Drizzle some of the glaze over each muffin. Let stand at room temperature until the glaze is set.
Nutrition Facts : @context http, Calories 293, UnsaturatedFat 4 grams, Carbohydrate 44 grams, Fat 11 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 6 grams, Sodium 199 milligrams, Sugar 23 grams, TransFat 0 grams
LEMON POPPY SEED MUFFINS I
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
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
LEMON-POPPYSEED CRUMB MUFFINS
Make and share this Lemon-Poppyseed Crumb Muffins recipe from Food.com.
Provided by retiree09
Categories Quick Breads
Time 40m
Yield 18-24 muffins, 18-24 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F. Sift dry ingredients together in a medium bowl.
- In a separate bowl, whisk eggs, then add sour cream, butter, and lemon juice. Continue to whisk until smooth. Fold lemon zest and poppy seeds into egg mixture.
- Fold all dry ingredients into egg mixture. Blend well.
- Mix streusel ingredients with fork till crumbly.
- Spray muffin tins and fill with batter. Top each muffin with 1 T streusel and bake for 18 to 20 minutes.
- Meanwhile, make lemon glaze by mixing powdered sugar with lemon juice 1 Tablespoon at a time, till it's "drizzle" consistency.
- Remove muffins from oven and immediately poke each several times with a toothpick. Drizzle top of each muffin with lemon glaze.
Nutrition Facts : Calories 732.8, Fat 31.8, SaturatedFat 18.9, Cholesterol 159.2, Sodium 348.8, Carbohydrate 105.4, Fiber 1.2, Sugar 62.8, Protein 8.4
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