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
LEMONY POPPY SEED MUFFINS
These golden goodies are always popular at brunches and bake sales. For a great holiday gift, put the muffins in a pretty basket or other container and add a jar of preserves. Kimberly Baxter, Exeter, Rhode Island
Provided by Taste of Home
Time 45m
Yield 6 jumbo muffins.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 496 calories, Fat 23g fat (14g saturated fat), Cholesterol 131mg cholesterol, Sodium 517mg sodium, Carbohydrate 60g carbohydrate (27g sugars, Fiber 1g fiber), Protein 8g protein.
PERFECT LEMON POPPY SEED MUFFINS RECIPE
Moist, fluffy muffins full of fresh lemon zest and crunchy poppy seeds. These really are the perfect lemon poppy seed muffins! You can whip up a batch of these bakery style muffins in just 45 minutes.
Provided by Natalie Dicks
Categories Breads & Muffins
Time 45m
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees. Line a standard size muffin tin with liners OR spray the wells generously with non-stick baking spray.
- In the bowl of a stand mixer, beat butter on medium speed until light and fluffy, about 2 minutes. Add sugar and lemon zest, beat on medium-high for 4 minutes, scraping down the sides as needed. Add vanilla extract, mix to combine. Add eggs one at a time, mixing well after each addition.
- In a medium mixing bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt.
- With mixing speed on low, alternate adding 1/3 of the dry ingredients and the sour cream at a time until everything has been added. Mix just until combined, do not overmix. Let the batter sit for 10 minutes.
- Using a large cookie scoop, divide the batter in between the 12 liners. Place in the oven to bake for 5 minutes at 425 degrees, then reduce the temperature to 400 degrees and continue baking for 14-16 minutes or until full set in the centers.
- Remove from the oven and allow to cool in the pans for 6 minutes before transferring them to a wire rack to cool completely.
- To make the glaze, in a small mixing bowl whisk together the powdered sugar and lemon juice until smooth. Drizzle over warm muffins. Allow to set before serving.
Nutrition Facts : ServingSize 1 muffin, Calories 413 kcal, Carbohydrate 57 g, Protein 6 g, Fat 18 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 69 mg, Sodium 166 mg, Fiber 2 g, Sugar 26 g, UnsaturatedFat 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
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