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
HEALTHY LEMON POPPY SEED MUFFINS
Make and share this Healthy Lemon Poppy Seed Muffins recipe from Food.com.
Provided by Chef Milano
Categories Breads
Time 15m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Mix eggs with wet ingredients and beat till smooth. Add dry ingredients.
- Bake at 350 for around 10 minutes.
Nutrition Facts : Calories 172.5, Fat 4, SaturatedFat 0.6, Cholesterol 46.5, Sodium 153.8, Carbohydrate 31.6, Fiber 1.7, Sugar 17.5, Protein 3.9
LEMON POPPY SEED MUFFINS
Provided by Food Network Kitchen
Time 45m
Yield 12 muffins
Number Of Ingredients 9
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.
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 SEED MUFFINS
This is a healthy muffin with a light citrus flavour to it and it's a great way to use poppy seeds. The batter does not require eggs so it can be made into a tasty vegan recipe as well! You can always switch it up and leave out the poppy seeds and replace it with 1 and a half of fresh blueberries. Or put a teaspoon of raspberrie jam in the centre for a special surprise.
Provided by bailee_johnson_13
Categories Dessert
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 F or 200C and lighty grease muffin tin.
- In a medium size bowl combine dry ingredients (flour, baking soda, salt,lemon zest, poppy seeds).
- In a larger bowl combine sugar, milk, oil, vanilla extract, and vinegar.
- Then gentaly fold the flour mixture into the wet ingredients.
- Fill tins two-thirds full. Bake muffins for 20 minutes till golden ontop and toothpick comes out clean.
Nutrition Facts : Calories 199.8, Fat 7.7, SaturatedFat 1, Cholesterol 2.9, Sodium 265, Carbohydrate 29.7, Fiber 0.7, Sugar 12.8, Protein 3.1
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 OATMEAL POPPY SEED MUFFINS
These breakfast muffins are perfect with your morning cuppa. The oatmeal makes them tender, but with a unique, nubby texture. A delicious way to eat your grains.
Provided by Roxygirl in Colorado
Categories Quick Breads
Time 30m
Yield 12 muffins
Number Of Ingredients 14
Steps:
- Heat oven to 400 degrees .
- Line 12 muffin cups with baking cups or lightly grease bottoms only.
- Mix streusel and set aside(I pulse the topping in a mini food processor. I like how the topping comes out this way).
- Muffin: Combine dry ingredients and mix well. Add liquids and mix just until dry ingredients are moist.
- Fill muffin cups.
- Sprinkle streusel over muffins and pat gently.
- Bake 18-20 minutes.
- Note: I made 10 muffins since I fill the pan to the top!
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 POPPY SEED MUFFINS
We will be making these gluten free lemon poppy seed muffins at my class on March 17th at the Culinary School of the Rockies. I am sharing the recipe here for those of you that won't be able to make it :-) To view the full recipe and more about my class, please click the link below: http://www.elanaspantry.com/desserts/lemon-poppy-seed-muffins/
Provided by Elanas Pantry
Categories Dessert
Time 16m
Yield 24 mini-muffins, 10-12 serving(s)
Number Of Ingredients 8
Steps:
- In a medium bowl combine coconut flour, salt and baking soda.
- In a large bowl blend together eggs, agave, oil and lemon zest.
- Blend dry ingredients into wet.
- Fold in poppy seeds.
- Spoon 1 tablespoon of batter into each greased mini muffin cup.
- Bake at 350° for 8 to 10 minutes.
- Cool and serve.
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5/5 (38)Calories 216 per servingCategory Breakfast, Muffin, Nut Free, Snack
- Preheat oven to 400 degrees F. Line a 12 cup muffin tin with 9 muffin liners and spray the inside of the liners with nonstick cooking spray. Do not skip spraying them!
- In a medium bowl, whisk together whole wheat pastry flour, baking powder, baking soda, salt, and poppyseeds. Set aside.
- In a separate large bowl add lemon zest, honey, eggs, yogurt, lemon juice and almond extract. Whisk together until smooth and well combined.
- Gently fold in the dry ingredients until just combined, then stir in melted and cooled butter (or coconut oil or olive oil).
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