ALMOND POPPY SEED MUFFINS
My mom has been making this for years, and it's just one of those recipes that sticks out from my childhood. It's delicious.
Provided by maggie
Categories Bread Quick Bread Recipes Muffin Recipes Poppy Seed Muffin Recipes
Time 30m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
- Beat sugar and butter with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add egg yolks one at a time, allowing the first to blend into the butter mixture before adding the last. Beat almond extract and lemon zest into the mixture.
- Stir flour, baking powder, baking soda, and salt together in a separate bowl; add to creamed mixture alternately with buttermilk, mixing until just combined into a batter. Fold poppy seeds through the batter.
- Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks; fold into the batter. Spoon batter into prepared muffin cups to about 2/3 full.
- Bake in the preheated oven until golden and the tops spring back when lightly pressed, 15 to 18 minutes; remove from pan and let cool on rack.
Nutrition Facts : Calories 193.4 calories, Carbohydrate 24.3 g, Cholesterol 54.9 mg, Fat 9.4 g, Fiber 0.6 g, Protein 3.2 g, SaturatedFat 5.3 g, Sodium 271.5 mg, Sugar 13.3 g
ALMOND FLOUR LEMON POPPY SEED MUFFINS
These moist Almond Flour Lemon Poppy Seed Muffins are delicious low-carb keto lemon muffins perfect as a snack in the afternoon. Plus, with only 3.3 grams of net carbs each, there's no guilt about enjoying this treat!
Provided by Carine Claudepierre
Categories Breakfast Dessert Snack
Time 30m
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F (180°C). Line a 12-hole muffin pan with muffin paper cases or grease mold with an oil spray if preferred. Set aside.
- In a medium-sized mixing bowl, whisk together eggs, sugar-free sweetener of your choice, unsweetened almond milk, lemon juice, melted coconut oil, and vanilla extract. Make sure all the ingredients are at room temperature. If you are using cold eggs straight out of the fridge, they will solidify the coconut oil creating oil lumps. Otherwise, use butter to prevent this from happening.
- Stir in baking powder, almond flour, poppy seeds, lemon zest, salt, and stir gently to incorporate the flour to avoid lumps.
- Transfer the lemon muffin batter evenly into the 12-muffin cases - about 1/4 cup batter each.
- Bake for 22-25 minutes or until a toothpick inserted in the middle of the muffins comes out clean or with few to no crumbs on it.
- Cool for 10 minutes in the pan, then gently transfer onto a cooling rack and cool for 30 minutes to 1 hour before eating. Be patient. They get the best texture at room temperature.
Nutrition Facts : ServingSize 1 muffin, Calories 218.3 kcal, Carbohydrate 6.2 g, Protein 6.8 g, Fat 19.8 g, SaturatedFat 6.6 g, TransFat 0.1 g, Cholesterol 46.5 mg, Sodium 99.7 mg, Fiber 2.9 g, Sugar 1.2 g, UnsaturatedFat 2 g
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
ALMOND POPPY SEED MUFFINS
I had almond poppyseed muffins at a restaurant called Yoders in Shipshewana, In. a few years ago and they were the best muffins I've ever eaten. I searched on the internet and found this recipe. Not sure what site it came from. I hope you like them.
Provided by papergoddess
Categories Quick Breads
Time 45m
Yield 24 muffins
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Grease, spray, or placed liners in muffin tins to hold 24 muffins.
- Combine flour, sugar, baking powder and salt.
- Add milk, eggs, oil, and almond extract (you can add more or less almond extract to your taste); whisk until smooth.
- Gently stir in poppyseeds.
- Fill muffin tins and bake for 25- 30 minutes.
Nutrition Facts : Calories 271.9, Fat 15.2, SaturatedFat 2.4, Cholesterol 25.4, Sodium 185, Carbohydrate 31.7, Fiber 0.5, Sugar 18.8, Protein 3
ALMOND POPPY SEED MUFFINS
Make and share this Almond Poppy Seed Muffins recipe from Food.com.
Provided by recipe czarina
Categories Dessert
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 200°C
- Beat egg, salt and sugar until light and fluffy. Add oil in a stream and continue beating. Beat in milk
- Sift flour and baking powder together several times and add to batter, stirring until just mixed. Add nuts and poppy seeds
- Bake in greased muffin pans for 20-25 minutes.
Nutrition Facts : Calories 229.5, Fat 12.2, SaturatedFat 1.8, Cholesterol 20.5, Sodium 282.4, Carbohydrate 25.3, Fiber 2, Sugar 6.6, Protein 6
ALMOND-POPPY SEED MUFFINS
This is my newly engendered recipe for nut-optional almond-poppy seed muffins, they were moist, fluffy, and tasty!
Provided by BachFromTheDead
Categories Bread Quick Bread Recipes Muffin Recipes Poppy Seed Muffin Recipes
Time 35m
Yield 14
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 14 muffin cups with liners.
- Mix flour, baking powder, baking soda, and salt together in a bowl.
- Beat sour cream, sugar, eggs, milk, vegetable oil, butter, almonds, poppy seeds, almond extract, apple cider vinegar, and vanilla extract together in a large bowl until smooth; gradually stir flour mixture into the sour cream mixture until just incorporated into a batter. Spoon batter into prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.
Nutrition Facts : Calories 376.8 calories, Carbohydrate 36 g, Cholesterol 54 mg, Fat 23.9 g, Fiber 0.9 g, Protein 4.8 g, SaturatedFat 9 g, Sodium 236.1 mg, Sugar 18.8 g
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.
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LEMON POPPY SEED MUFFINS (WITH SLIVERED ALMONDS)
From foodiecrush.com
4.4/5 (24)Total Time 35 minsCategory BreakfastCalories 257 per serving
- Pre-heat the oven to 375°F. Mix the flour, baking powder, baking soda and salt in medium bowl and set aside.
- Beat the butter and sugar with an electric mixer on medium-high speed until light and fluffy, about 2 minutes. One at a time, add eggs and beat well after each addition. Add the almond extract and lemon zest to the mixture and combine. Alternate dry ingredients and yogurt in thirds until batter is smooth, adding the poppy seeds in the last set of mixing.
- Line a 12-cup muffin tin with paper liners or spray with baking spray. Fill the muffin cups so they mound over the top and generously sprinkle with the sliced almonds. Bake until the muffins are golden brown, about 25 minutes. Set on wire rack to cool slightly, about 5 minutes, and serve warm or at room temperature.
LEMON ALMOND POPPY SEED MUFFINS | VALERIE'S KITCHEN
From fromvalerieskitchen.com
Cuisine AmericanTotal Time 30 minsCategory Dessert, Side Dish, SnackCalories 280 per serving
- Set your oven rack to the middle of the oven. Preheat oven to 400 degrees F. Line a 12-cup muffin pan with cupcake liners or spray with non-stick cooking spray (I prefer to use cupcake liners to avoid over-browning the muffin bottoms).
- Add the butter and sugar to a large mixing bowl and use an electric mixer to mix for 3 to 4 minutes, until light and fluffy. Add the eggs, one at a time, a beat until well combined. Add milk, lemon zest, lemon juice, and almond extract, and continue to mix for a minute or two until smooth.
- Add half of the flour mixture and beat just until combined. Add half of the Greek yogurt and mix again, just until combined. Repeat with remaining flour mixture, Greek yogurt, and the poppy seeds, mixing just until combined and the poppy seeds are incorporated throughout the batter. Be careful not to overmix.
EASY ALMOND LEMON POPPY SEED MUFFINS - SIMPLY DELICIOUS
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4.2/5 (13)Calories 350 per servingTotal Time 28 mins
- Preheat the oven to 350°F. Lightly grease the cups of a 12-cup muffin pan; or line with papers, and grease the papers.
- Using papers will give you muffins with a "fuller" shape., Whisk together the flours, poppy seeds, xanthan gum, baking powder, salt, and lemon zest, mixing until well combined; set aside., In a large mixing bowl, beat the eggs, milk, honey, oil, sugar, vanilla, and lemon extract until smooth., Add the dry ingredients to the wet ingredients and mix until well combined., Divide the batter among the prepared muffin cups, filling them quite full., Bake the muffins for 18 to 20 minutes, until a cake tester or toothpick inserted into the center of a muffin comes out clean., Remove the muffins from the oven, and after 5 minutes transfer them to a rack to cool.
- Wrap cooled muffins and store them at room temperature for several days; freeze for further storage.
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