Lemon Poppy Seed Mini Muffins Recipes

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:

• 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 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 350 degrees F (175 degrees C). Line 12 muffin cups with paper muffin liners.
• Whisk flour, white sugar, lemon zest, poppy seeds, baking powder, and salt together in a bowl. Beat buttermilk, sour cream, vegetable oil, and egg together in another bowl. Pour buttermilk mixture into flour mixture and stir until batter is just combined. Pour batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Cool for 10 minutes.
• While muffins are cooling, whisk confectioners' sugar and lemon juice together in a bowl until glaze is smooth. Drizzle glaze over muffins.

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:

• Preheat the oven to 350 degrees F. Coat 20 cups of a mini-muffin tin with nonstick I Can't Believe It's Not Butter! cooking spray.
• In the bowl of a food processor, process the flour for about 1 minute or until it is the consistency of all-purpose flour and no coarse grains remain.
• Combine the flour, baking soda, baking powder, and salt. Sift the mixture twice.
• In a medium mixing bowl, combine the yogurt, egg whites, honey, vanilla extract, and lemon extract with a sturdy whisk until well mixed.
• Stir in the reserved flour mixture until just combined.
• Stir in the lemon peel and poppy seeds.
• Spoon the batter into 20 prepared muffin cups.
• Bake for 9-11 minutes or until a toothpick inserted in the center of one muffin comes out dry.
• Cool in the pan on a rack for 5 minutes then remove the muffins to the rack.

Steps:

• In a bowl combine the flour, powder, and salt; set aside.
• With an electric mixer combine the butter, lemon rind, sugar, and lemon juice; cream till light and fluffy--about 2 minutes.
• Add eggs, one at a time beating well after each addition.
• Stir in poppy seeds.
• Fold in the flour mixture alternately with the milk.
• Do not overmix the batter.
• Put in paper-lined tins.
• Bake at 375 dgrees for about 25 minutes.
• GLAZE: While baking, mix the confectioners sugar with the lemon juice, vanilla, and almond.
• When the muffins come out of the oven generously brush each one with the lemon glaze; remove from pan and put on rack to cool for 10 minutes before serving.

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 oven to 400 degrees F (205 degrees C). Grease the bottoms only of 12 muffin cups.
• Beat the milk, oil, lemon yogurt and egg together. Stir in the flour, white sugar, poppy seeds, lemon zest, lemon oil, baking powder, baking soda and salt. Mix until just combined. Divide batter evenly between muffin cups.
• Bake at 400 degrees F (205 degrees C). For 16 to 18 minutes or until golden brown. Drizzle with glaze immediately and let cool on rocks.
• To Make Glaze: Stir the confectioners' sugar with the lemon juice and mix until smooth and of drizzling consistency. Add drops of milk if thinning is necessary.

Steps:

• Preheat oven to 350 degrees.
• Combine all ingredients and beat for 2 minutes on high speed.
• Spray 15 regular size muffin holes with vegetable spray, or line with muffin liners.
• Pour equal amounts of batter into muffin holes.
• Make sure you put water into the unused muffin holes for even baking.
• Bake at 350 for 20-25 minutes.

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.