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 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
ORANGE LEMON POPPY SEED MUFFINS
Make and share this Orange Lemon Poppy Seed Muffins recipe from Food.com.
Provided by Belloo
Categories Breakfast
Time 30m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- Preheat oven to 425°F Spray or line with paper cups a 12-count muffin tin. Set aside.
- In a large bowl, whisk the flour, granulated sugar, brown sugar, poppy seeds, baking powder, baking soda, and salt together until thoroughly mixed. Set aside.
- In a medium bowl, whisk the melted butter, lemon and orange juices, lemon and orange zests, together until combined.
- Add the eggs, one at a time, whisking after each addition. Whisk in the yogurt and vanilla. Pour the wet ingredients into the dry ingredients and gently mix together until no pockets of flour remain. Do not over mix. The batter is extremely thick.
- Spoon the thick batter into the muffin tins, filling them all the way to the top. Bake for 5 minutes at 425F degrees. Keeping muffins in the oven, reduce oven temperature to 375 F and continue to bake for 10-13 minutes longer until tops are lightly golden.
- A toothpick inserted in the center should come out clean. Allow to cool for 10 minutes.
- Muffins stay fresh in an airtight container at room temperature for up to 5 days.
Nutrition Facts : Calories 245, Fat 10, SaturatedFat 5.5, Cholesterol 52.7, Sodium 270.3, Carbohydrate 35, Fiber 1.6, Sugar 14.7, Protein 4.6
POPPY SEED ORANGE MUFFINS
When our whole family has the day off together, we like to start our day with muffins for breakfast. This recipe made me a runner-up winner in the baked goods division at our county fair.
Provided by Taste of Home
Time 30m
Yield 16 muffins.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Stir in the yogurt, orange juice concentrate, orange zest and extract. Combine the flour, poppy seeds, baking soda and salt; add to creamed mixture just until moistened. , Fill paper-lined muffin cups two-thirds full. Bake at 400° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 224 calories, Fat 9g fat (5g saturated fat), Cholesterol 49mg cholesterol, Sodium 319mg sodium, Carbohydrate 31g carbohydrate (15g sugars, Fiber 1g fiber), Protein 4g protein.
ORANGE POPPY SEED MUFFINS (LIGHT)
Make and share this Orange Poppy Seed Muffins (Light) recipe from Food.com.
Provided by Redsie
Categories Quick Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F
- Line a 12-inch muffin baking tin with paper cupcake liners (or spray lightly with cooking spray).
- In a large mixing bowl, sift together both flours, baking powder, and poppy seeds.
- In another mixing bowl, whisk together brown sugar, eggs, vanilla, yogurt, oil, orange zest, and orange-juice concentrate.
- Using a rubber spatula, fold the wet ingredients into the dry, just enough to combine. The batter will be very thick.
- Divide the batter among the muffin cups with a tablespoon, filling each about two-thirds. Bake for 25 to 30 minutes, until lightly browned and a toothpick inserted into the center of a muffin comes out dry.
- Cool on a wire rack.
- If using glaze, blend confectioners' sugar with the orange-juice concentrate. Drizzle over muffins and serve.
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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ORANGE LEMON POPPY SEED MUFFINS - SALLY'S BAKING …
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4.3/5 (6)Estimated Reading Time 7 minsCategory MuffinsTotal Time 45 mins
- In a large bowl, whisk the flour, granulated sugar, poppy seeds, baking powder, baking soda, and salt together until thoroughly mixed. Set aside.
- In a medium bowl, whisk the melted butter, lemon juice, lemon zest, orange juice, and orange zest together until combined. Add the eggs, one at a time, whisking after each addition. Whisk in the yogurt, milk, and vanilla. Pour the wet ingredients into the dry ingredients and gently mix together until no pockets of flour remain. Do not over-mix. The batter is thick.
- Spoon the thick batter into the muffin tins, filling them all the way to the top. Sprinkle each with coarse sugar. Bake for 5 minutes at 425°F (218°C). Keeping the muffins in the oven, reduce oven temperature to 375°F (190°C) and continue to bake for 10-13 minutes longer until tops are lightly golden. A toothpick inserted in the center should come out clean. Allow to cool for 10 minutes. Top with additional lemon and/or orange zest if desired (optional).
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