Citrus Poppy Seed Mini Muffins Recipes

Steps:

• Preheat oven to 400°. In a large bowl, whisk the first five ingredients. In another bowl, whisk remaining ingredients until blended. Add to flour mixture; stir just until moistened., Fill greased or paper-lined mini-muffin cups two-thirds full. Bake 12-15 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.

Steps:

• Preheat the oven to 375 degrees F. Lightly brush a 12-cup muffin tin with butter and set aside. Sift the flour, baking powder, and salt into a medium bowl and set aside.
• In a standing mixer fitted with the paddle attachment, or with an electric hand-held mixer in a large bowl, cream the butter, zest, and 2/3 cup sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time, beating well after each addition. Remove the bowl from the mixer. Stir in the poppy seeds.
• Fold the flour in 3 parts into the butter mixture, alternating with the milk in 2 parts, until just combined. Take care not to overmix the batter. Divide the batter evenly into the muffin tin and sprinkle the tops with sugar. Bake until golden brown, about 25 minutes. Cool muffins in the pan on a rack. Serve warm.

Steps:

• In mixer or food processor, mix the peels of grapefruit and orange with the buttermilk until the peels are finely chopped. Add sugar, salt and butter and beat well.
• In a bowl, mix flour, baking powder and baking soda. Add the mixture of buttermilk and mix until the mixture is wet, but do not mix too much.
• Spread the mixture in 12 greased muffins tins. Cook in a preheated oven of 375 F 20 to 25 minutes or until a toothpick inserted in the muffins comes out clean. Let cool on a rack for about 5 minutes. Remove from the pan and let cool completely. (They will be good up to 3 days in the refrigerator and up to 1 month in the freezer).

Steps:

• Heat oven to 425°F. Place miniature paper baking cup in each of 36 mini-muffin cups, or grease bottoms only of muffin cups.
• In medium bowl, stir Muffin Mix, milk, oil and eggs just until blended (batter may be lumpy). Spoon about 1 tablespoonful batter into each muffin cup so cups are about two-thirds full.
• Bake 10 to 12 minutes or until golden brown and tops spring back when lightly touched. Cool 3 to 4 minutes; remove from pan. Squeeze Glaze packet about 10 seconds (do not microwave). Cut off tip of 1 corner of packet with scissors. Drizzle over muffins.

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.

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.

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.

Steps:

• Pre-heat oven to 180 degrees
• measure out the ingredients (If you desire then change the poppy seeds and lemon juice for whatever you want, I recommend dark chocolate and banana)
• Put all the ingredients in a food processor or mix by hand
• Pour the mixture into paper cases
• put in the oven on the middle shelf and cook for 15 mins
• when the cakes are golden brown, remove them from the oven and stab with a skewer, if it comes out clean then they are done but if not then put them back for a few more minuets

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.

Steps:

• Preheat oven to 375°F
• For muffins, lightly spray cups of Deluxe Mini-Muffin Pan with nonstick cooking spray or line with paper liners.
• In Small Batter Bowl, combine flour, baking powder, baking soda and salt; mix well.
• In Classic Batter Bowl, beat 1/4 cup softened butter and 2/3 cup sugar until well blended.
• Add egg; beat until smooth.
• Mix in sour cream, vanilla and orange zest.
• Add flour mixture; mix just until dry ingredients are moistened.
• (Do not overmix.)
• Using Small Scoop, drop a rounded scoop of batter into each muffin cup.
• Bake 12-13 minutes or until light golden brown.
• Do not overbake.
• Cool in pan 3 minutes; remove from pan.
• Cool slightly.
• For topping, dip tops of warm muffins into butter and then into sugar.
• Serve warm.

Steps:

• Position rack in center of oven and preheat to 350°F. Butter and flour three mini muffin pans or line with paper liners. Whisk flour, baking powder, 1/2 teaspoon coarse salt, and baking soda in medium bowl. Whisk buttermilk and lemon juice in small bowl to blend. Using electric mixer, beat sugar, butter, and lemon peel in large bowl to blend. Add eggs 1 at a time, beating well after each addition until mixture is light and fluffy, occasionally scraping down sides of bowl. Beat in dry ingredients in 3 additions alternately with buttermilk mixture in 2 additions. Mix just until blended. Mix in poppy seeds. Spoon batter into prepared muffin cups by generous tablespoonfuls.
• Bake muffins until tester inserted into center comes out clean, 22 to 24 minutes. Cool in pans 5 minutes. Remove muffins from pans and cool on rack.

Steps:

• Preheat the oven to 375 degrees F. Grease eight wells of a muffin tin or line them with paper liners.
• In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and poppy seeds until combined. Add the lemon zest and orange zest and whisk to combine.
• In a small bowl, combine the egg, milk, vanilla, and oil. Stir to combine. Add the lemon juice and stir. Add the egg mixture to the flour mixture, stirring to combine.
• Fill the prepared wells of the muffin tin three-quarters full with the batter. Sprinkle the tops with sugar. Bake for 15 to 20 minutes, rotating the pan after 8 minutes, until the muffins are golden brown on top and spring back when lightly touched in the center.