LEMON POPPY SEED MUFFINS
Steps:
- Preheat your oven to 350 degrees Fahrenheit and prepare muffin tins with 18 paper liners (this recipe makes about 18 to 20 muffins).
- Add the all purpose flour to a large bowl and whisk together with the sugar, baking soda, salt and poppy seeds.
- In a large liquid measuring cup, measure the milk and the oil.
- Add the sour cream and eggs, along with the lemon zest and juice, and whisk all the wet ingredients together well.
- Add the wet ingredients to the dry ingredients and mix with a wooden spoon or spatula just until combined and no streaks of flour remain.
- Divide the batter between the 18 or 20 prepared muffin cups, filling them about 2/3 full with the batter.
- Bake at 350 degrees Fahrenheit for about 20-24 minutes or until the muffins are a light golden brown and a toothpick inserted into the middle of one of the muffins comes out clean.
- Let the muffins cool in their tins until almost completely cooled.
- Whisk together the powdered sugar and lemon juice (add a few more drops of lemon juice, if necessary) to form a glaze.
- Brush the glaze onto the tops of the muffins and let the glaze set fora few minutes before serving.
Nutrition Facts : ServingSize 1 muffin, Calories 297 kcal, Carbohydrate 43 g, Protein 4 g, Fat 13 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 43 mg, Sodium 123 mg, Fiber 1 g, Sugar 26 g
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
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
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.
GLAZED LEMON POPPY SEED MUFFINS
Make and share this Glazed Lemon Poppy Seed Muffins recipe from Food.com.
Provided by Laka
Categories Dessert
Time 25m
Yield 12 muffins, 6 serving(s)
Number Of Ingredients 14
Steps:
- In a mixing bowl, combine sugar, lemon zest, flour, baking soda, baking powder, sea salt and poppy seeds.
- In a separate bowl, mix and combine eggs, kefir and vanilla extract. Add cooled, melted butter. Mix and combine.
- Add lemon juice and stir to combine all liquids.
- Add egg mixture to dry ingredients and stir just until moistened. Batter should be lumpy!
- Spoon batter into 12 muffin tin cups lined with paper liners. Bake in the oven for 12-16 minutes at 200°C until an inserted toothpick comes out clean. Cool muffins on a wire rack about 5 minutes, then drizzle the glaze over each muffin. Remove from muffins pan and slip off paper liners.
- Lemon glaze: combine sifted powdered sugar and lemon juice; mix, adding additional lemon juice or sugar, until consistency of glaze can be drizzled from a spoon.
Nutrition Facts : Calories 476.6, Fat 18.5, SaturatedFat 10.4, Cholesterol 102.7, Sodium 355.9, Carbohydrate 73, Fiber 1.7, Sugar 46.8, Protein 6.1
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