LEMON POPPY SEED MUFFINS
Pudding makes these muffins moist and delicious, with just the right amount of lemon.
Provided by STAMFAM
Categories Bread Quick Bread Recipes Muffin Recipes Poppy Seed Muffin Recipes
Time 30m
Yield 36
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line muffin cups with paper liners.
- Beat cake mix, eggs, hot water, vegetable oil, pudding mix, and poppy seeds together in a large bowl with an electric mixer on low until blended, about 4 minutes; pour into lined muffin cups to about 1/3 full.
- Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes.
Nutrition Facts : Calories 111.1 calories, Carbohydrate 14.1 g, Cholesterol 18.5 mg, Fat 5.6 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 0.9 g, Sodium 137.9 mg, Sugar 6.4 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
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
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 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.
LEMON POPPY SEED MUFFINS
You'll love the very lemony taste of these moist muffins. They work just as well without the poppy seeds, but I like the crunch that they add. From the cookbook Lean and Luscious and Meatless.
Provided by Whisper
Categories Quick Breads
Time 35m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F.
- Lightly oil 8 muffin cups or spray with a nonstick cooking spray.
- In a large bowl, combine both flours, baking powder, baking soda, and poppy seeds; mix well.
- In another bowl, combine remaining ingredients.
- Beat with a fork or wire whisk until blended.
- Add to dry mixture, mixing just until all ingredients are moistened.
- Divide mixture evenly into prepared muffin cups.
- Bake 15 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
- Remove muffins to a rack to cool.
Nutrition Facts : Calories 165.3, Fat 4.3, SaturatedFat 0.6, Cholesterol 0.6, Sodium 207.8, Carbohydrate 26.5, Fiber 1.9, Sugar 9, Protein 5.6
LEMON POPPY SEED MUFFINS
Make and share this Lemon Poppy Seed Muffins recipe from Food.com.
Provided by grandma2969
Categories Quick Breads
Time 30m
Yield 20 serving(s)
Number Of Ingredients 6
Steps:
- in large bowl, blend together cake mix, pudding, and poppy seeds.in seperate bowl, combine eggs, water and oil until well blended.
- blend dry ingredients into wet and gently stir.
- line muffin tins with papers.fill each cup 2/3 full.
- bake in 350* oven for 20 minutes --
- or toothpick test comes out clean when inserted near the center.
- cool 5 minutes before removing from tin.
- then place on wire racks to cool completely -- .
Nutrition Facts : Calories 158.8, Fat 4, SaturatedFat 0.7, Cholesterol 27.9, Sodium 298.6, Carbohydrate 28.8, Fiber 0.4, Sugar 14.3, Protein 2.3
LEMON POPPY SEED MUFFINS
Make and share this Lemon Poppy Seed Muffins recipe from Food.com.
Provided by Michelle Berteig
Categories Quick Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Note: Powdered sugar and lemon juice are to be mixed together to glaze the muffins with after baking, this is optional.
- Mix the dry ingredients together. Mix the wet ingredients together in a separate bowl. Combine and mix just until blended.
- Fill muffin cups 2/3 full and bake at 375 degrees F. for 20-25 minutes.
Nutrition Facts : Calories 246.9, Fat 11.9, SaturatedFat 2.4, Cholesterol 34.3, Sodium 346.1, Carbohydrate 31.4, Fiber 1.6, Sugar 10.1, Protein 4.5
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
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
LEMON POPPY SEED MUFFINS
A nice, lemony version of a classic muffin that has a great texture. Try these with some artisinal butter and lemon curd.
Provided by PalatablePastime
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 14
Steps:
- Heat oven to 375 degrees F.
- Grease muffin tin or line with paper liners.
- Mix together the flours, wheat germ, poppy seeds, salt, baking soda, baking powder, sugar blend, and zest in a large bowl.
- In another bowl, beat together the eggs, oil, buttermilk, lemon juice and extract.
- Make a well in the center of the dry ingredients, pour in the liquid ingredients and mix well.
- Spoon batter into muffin cups.
- Bake 20 minutes or until a toothpick inserted in the middle comes out clean.
- Cool in pan for 5 minutes and serve warm.
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