Lemon Poppyseed Crumb Muffins Recipes

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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



Lemon Poppy Seed Muffins image

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

1/2 cup sweet creamy butter, softened
2/3 cup sugar
2 large eggs, separated
1 1/3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons poppy seeds
2 lemons, zest of, grated
1/4 teaspoon salt
1/2 cup buttermilk or 1/2 cup plain yogurt
2 tablespoons lemon juice
1 teaspoon vanilla

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



Lemon Poppy-Seed Muffins image

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.

2 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon coarse salt
1 cup sugar, plus more for sprinkling (optional)
2 large eggs, room temperature
1 1/2 teaspoons lemon zest plus 1/4 cup lemon juice
1/4 cup whole milk, room temperature
1 stick unsalted butter, melted and cooled
3 tablespoons poppy seeds, plus more for sprinkling (optional)

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



Lemon Poppy Seed Muffins I image

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

2 cups all-purpose flour
¾ cup white sugar
¼ cup poppy seeds
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
2 eggs
1 cup lemon flavored yogurt
¼ cup vegetable oil
1 tablespoon grated lemon zest
⅓ cup lemon juice
3 tablespoons white sugar

LEMON POPPYSEED MUFFINS WITH LEMON GLAZE

Moist poppyseed muffins with a hint of lemon come alive with a tart lemon glaze. So good you can't eat just one! You can substitute yogurt for the sour cream, if desired.

Provided by miamimrp

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Poppy Seed Muffin Recipes

Time 45m

Yield 12

Number Of Ingredients 11



Lemon Poppyseed Muffins with Lemon Glaze image

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.

Nutrition Facts : Calories 248.1 calories, Carbohydrate 40.6 g, Cholesterol 17.3 mg, Fat 8.9 g, Fiber 1.5 g, Protein 3.7 g, SaturatedFat 2 g, Sodium 236.5 mg, Sugar 24 g

1 ¾ cups all-purpose flour
¾ cup white sugar
2 lemons, zested and juiced
2 tablespoons poppy seeds
2 ⅔ teaspoons baking powder
½ teaspoon salt
1 cup buttermilk
⅓ cup sour cream
⅓ cup vegetable oil
1 egg
1 cup confectioners' sugar

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



Quick Lemon Poppy Seed Muffins image

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

⅔ cup white sugar
½ cup vegetable oil
2 eggs
2 lemons, zested
1 ⅓ cups all-purpose flour
2 tablespoons poppy seeds
1 teaspoon baking powder
¼ teaspoon salt
½ cup buttermilk
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
⅔ cup confectioners' sugar
2 tablespoons fresh lemon juice

LEMON-POPPYSEED CRUMB MUFFINS

Make and share this Lemon-Poppyseed Crumb Muffins recipe from Food.com.

Provided by retiree09

Categories     Quick Breads

Time 40m

Yield 18-24 muffins, 18-24 serving(s)

Number Of Ingredients 16



Lemon-Poppyseed Crumb Muffins image

Steps:

  • Preheat oven to 350 degrees F. Sift dry ingredients together in a medium bowl.
  • In a separate bowl, whisk eggs, then add sour cream, butter, and lemon juice. Continue to whisk until smooth. Fold lemon zest and poppy seeds into egg mixture.
  • Fold all dry ingredients into egg mixture. Blend well.
  • Mix streusel ingredients with fork till crumbly.
  • Spray muffin tins and fill with batter. Top each muffin with 1 T streusel and bake for 18 to 20 minutes.
  • Meanwhile, make lemon glaze by mixing powdered sugar with lemon juice 1 Tablespoon at a time, till it's "drizzle" consistency.
  • Remove muffins from oven and immediately poke each several times with a toothpick. Drizzle top of each muffin with lemon glaze.

Nutrition Facts : Calories 732.8, Fat 31.8, SaturatedFat 18.9, Cholesterol 159.2, Sodium 348.8, Carbohydrate 105.4, Fiber 1.2, Sugar 62.8, Protein 8.4

4 cups sugar
6 cups softex pastry flour
3/4 teaspoon baking soda
1/4 teaspoon salt
8 eggs
2 cups sour cream
2 cups butter, melted
2 tablespoons lemon juice
2 tablespoons lemon zest
1 1/2 tablespoons poppy seeds
cooking spray
1 1/4 cups sugar
1 1/4 cups flour
1/3 cup butter, softened
1/2 cup powdered sugar
3 tablespoons lemon juice

LEMON POPPY SEED BREAKFAST MUFFINS

I was looking for a lemon poppy seed muffin recipe and only found one. I found this one on Cooks.com. I loved the simplicity of the reicipe. I enjoyed them, I hope you do too.

Provided by Doing it Right

Categories     Quick Breads

Time 35m

Yield 15 muffins

Number Of Ingredients 6



Lemon Poppy Seed Breakfast Muffins image

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.

Nutrition Facts : Calories 263.2, Fat 13.1, SaturatedFat 2, Cholesterol 50.3, Sodium 333, Carbohydrate 33.6, Fiber 0.6, Sugar 15.1, Protein 3.4

1 (18 1/4 ounce) box lemon cake mix (I used Duncan Hines)
1 cup boiling water
1/2 cup vegetable oil
1 (3 1/2 ounce) box instant lemon pudding
4 eggs
2 tablespoons poppy seeds

LEMON POPPY SEED MUFFINS II

Melt in your mouth lemony-goodness! These muffins are LEMONY, but delicious! If you prefer, use less lemon juice for the glaze and substitute equal amount of milk for glaze. Or, simply forgo the glaze but this really adds to the overall taste. Also, you may use 24 mini-muffin tins, bake only 10-12 minutes.

Provided by Karen Gibson

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Poppy Seed Muffin Recipes

Time 30m

Yield 12

Number Of Ingredients 14



Lemon Poppy Seed Muffins II image

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.

Nutrition Facts : Calories 172.9 calories, Carbohydrate 26.6 g, Cholesterol 16.3 mg, Fat 6 g, Fiber 0.7 g, Protein 3.6 g, SaturatedFat 0.9 g, Sodium 269.6 mg, Sugar 12.1 g

⅓ cup milk
¼ cup vegetable oil
⅔ cup nonfat lemon yogurt
1 egg
1 ¾ cups all-purpose flour
¼ cup white sugar
2 tablespoons poppy seeds
1 tablespoon lemon zest
¼ teaspoon lemon extract
2 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup confectioners' sugar
2 ½ teaspoons lemon juice

LEMON POPPY SEED MUFFINS

Make and share this Lemon Poppy Seed Muffins recipe from Food.com.

Provided by Monica in PA

Categories     Quick Breads

Time 27m

Yield 20 muffins

Number Of Ingredients 6



Lemon Poppy Seed Muffins image

Steps:

  • Preheat oven to 350.
  • Blend cake mix, pudding mix, and poppyseeds.
  • In seperate bowl combine eggs, water and oil.
  • Blend in dry ingredients and stir well.
  • Fill muffin cups 2/3 full and bake at 350 for 20 minutes.

Nutrition Facts : Calories 191.3, Fat 7.7, SaturatedFat 1.2, Cholesterol 31.7, Sodium 298.3, Carbohydrate 28.8, Fiber 0.3, Sugar 14.4, Protein 2.3

18 1/4 ounces white cake mix
6 ounces lemon pudding mix
2 tablespoons poppy seeds
3 eggs
1 1/4 cups water
1/3 cup vegetable oil

MOIST AND FLUFFY LEMON POPPY SEED MUFFINS

Taken from 'The Canadian Baker' Blog. Absolutely the best texture I've ever had. Moist, fluffy, and light. Adaptable for blueberry lemon muffins, raspberry orange etc. I will add more lemon juice next time as I found it not zesty enough, and will cut back on the poppy seeds slightly. A simple lemon glaze makes this the perfect sweet treat for a cold day or an after lunch dessert.

Provided by Young Mom

Categories     Quick Breads

Time 33m

Yield 12 muffins, 4-6 serving(s)

Number Of Ingredients 11



Moist and Fluffy Lemon Poppy Seed Muffins image

Steps:

  • Adjust rack to top third of oven and preheat to 350' F Grease muffin tin with shortening.
  • In large bowl mix together flour, sugar, baking powder, baking soda, salt and poppy seeds.
  • In separate bowl combine buttermilk, oil and eggs, whisking gently.
  • Grate lemon and add zest to dry mixture, stirring well.
  • Squeeze juice from lemon to form 1/3 cup (add more if lemon does not produce required amount, I measured 1/2 cup for my batch for more zing)
  • Pour lemon juice into dry ingredients and blend slightly (keeping the lemon juice separate from milk will prevent curdling). Pour in wet ingredients from bowl and mix only until blended, Do not over mix.
  • Spoon into tin and bake until top is slightly golden, about 18-20mins or until toothpick inserted comes out clean.
  • Make a simple glaze from powdered sugar, lemon juice and milk for an extra sweet treat.

Nutrition Facts : Calories 608.1, Fat 21.2, SaturatedFat 3.4, Cholesterol 108.2, Sodium 980.2, Carbohydrate 93, Fiber 2.7, Sugar 42.5, Protein 13.3

2 cups all-purpose flour
3/4 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup poppy seed (use 1/8 cup if you like only a sprinkle of poppy seeds in your muffins)
1 cup buttermilk
2 eggs
1/4 cup vegetable oil
1 grated med lemon, zest of
1/3 cup fresh squeezed lemon juice (I prefer 1/2 cup for more zing)

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CLASSIC LEMON POPPY SEED MUFFINS - LAUREN'S LATEST
Preheat oven to 350 degrees. Line 24 muffin cups with paper liners and set aside. In a large bowl, stir butter, sugar, egg, vanilla, sour cream, milk, lemon zest and juice together until well combined. In a small bowl, whisk together flour, baking powder, baking soda and salt.
From laurenslatest.com


HEALTHY LEMON POPPY SEED MUFFINS - DELIGHTFUL E MADE
Add in the lemon juice, lemon zest and poppy seeds. Stir to combine. Spoon the batter into the prepared muffin tin, filling each cup to nearly full. Bake the muffins at 400 degrees for 16-18 minutes or until toothpick inserted into a muffin comes out clean and crumb-free. Tops of muffins will be golden brown.
From delightfulemade.com


LEMON POPPY SEED MUFFINS WITH STREUSEL | THE COZY APRON
To prepare/bake the muffins, break the cold streusel up a bit into chunks with your fingers; then, spoon the batter equally into the prepared muffin tins, sprinkle equally with the streusel topping, and bake at 425° for 8 minutes; then, reduce the heat to 350°, and bake for an additional 16-17 minutes, or until the muffins are just baked through.
From thecozyapron.com


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