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
LEMONY POPPY SEED MUFFINS
These golden goodies are always popular at brunches and bake sales. For a great holiday gift, put the muffins in a pretty basket or other container and add a jar of preserves. Kimberly Baxter, Exeter, Rhode Island
Provided by Taste of Home
Time 45m
Yield 6 jumbo muffins.
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the sour cream, lemon juice, extracts and lemon zest. , Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture just until moistened. Fold in poppy seeds. , Fill six greased jumbo muffin pans. Bake at until a toothpick inserted in the center comes out clean, 20-23 minutes. Remove to a wire rack. Serve warm.
Nutrition Facts : Calories 496 calories, Fat 23g fat (14g saturated fat), Cholesterol 131mg cholesterol, Sodium 517mg sodium, Carbohydrate 60g carbohydrate (27g sugars, Fiber 1g fiber), Protein 8g protein.
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 CAKE
Provided by Ina Garten
Categories dessert
Time 3h45m
Yield 10 to 12 servings
Number Of Ingredients 16
Steps:
- Pour the buttermilk into a 2-cup liquid measuring cup, stir in the poppy seeds, and set aside at room temperature for at least 2 hours.
- Preheat the oven to 350 degrees F. Thoroughly spray the inside of a Bundt pan with the baking spray and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and 2 cups of the granulated sugar on medium speed for about 5 minutes, until light yellow and fluffy. With the mixer on low, add the eggs, one at a time, the vanilla, and lemon zest, scraping down the bowl with a rubber spatula.
- Sift the flour, cornstarch, salt, baking powder, and baking soda into a medium bowl. Add 1/4 cup of the lemon juice to the buttermilk mixture. With the mixer on low speed, alternately add the flour mixture and buttermilk mixture in thirds, beginning and ending with the flour. Scrape the bowl with a rubber spatula to be sure the batter is well mixed. Spoon the batter into the prepared pan, smooth the top, and bake for 40 to 50 minutes, until a cake tester comes out clean.
- Meanwhile, place the remaining 1/2 cup of granulated sugar and the remaining 1/2 cup of lemon juice in a small saucepan and cook over high heat until the sugar dissolves. Set aside. When the cake is done, allow it to cool in the pan for 10 minutes, then turn it out onto a baking rack set over a large plate. Spoon the warm lemon syrup slowly over the cake, allowing it to be absorbed into the cake. Set aside for at least 30 minutes to cool.
- For the glaze, whisk the confectioners' sugar and lemon juice together in a small bowl, adding a little more sugar or lemon juice to make a smooth, thick, but pourable glaze. Drizzle over the cake, allowing it to drip down the sides. Transfer to a flat cake plate and serve at room temperature.
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
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
These sunny, fluffy lemon poppy seed muffins are soft and perfectly flavored. Top them off with a sweet/tart lemon glaze! Recipe includes a how-to video!
Provided by Sam Merritt
Categories Breakfast
Time 30m
Number Of Ingredients 17
Steps:
- Preheat oven to 425F (220C) and line a 12-count muffin tin with paper liners (or make your own parchment paper liners).
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, cornstarch, poppy seeds, and salt.
- In a separate bowl, whisk together sour cream, melted butter, egg, lemon zest, lemon juice, vanilla extract, and lemon extract (if using).
- Add the wet ingredients to dry ingredients and use a spatula to gently stir together until just combined (don't over-mix or your muffins will be dense and dry). The muffin batter will be very thick, this is normal!
- Evenly divide batter into prepared muffin tin (for tall muffins with big muffin tops like in the photos, only divide into 10 or 11 cavities rather than all 12) and transfer to 425F (220C) preheated oven. Bake for 8 minutes and then, without opening the oven door or removing the muffins, reduce heat to 350F (175C) and bake another 5-6 minutes if baking twelve muffins and 7-8 minutes if baking ten muffins, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Allow to cool before drizzling with glaze.
Nutrition Facts : ServingSize 1 muffin, Calories 276 kcal, Carbohydrate 42 g, Protein 3 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 41 mg, Sodium 162 mg, Fiber 1 g, Sugar 25 g
PERFECT LEMON POPPY SEED MUFFINS
Steps:
- Preheat the oven to 375 degrees F (if using a dark-coated pan, preheat to 350 degrees F). Lightly grease two 12-cup muffin tins or line with muffin liners. If you only have one pan, you can easily bake in separate batches. See note about using a USA brand muffin tin.
- In a large bowl, whisk together the flour, sugar, poppy seeds, baking powder, baking soda and salt.
- In another bowl or large liquid measuring cup, whisk together the yogurt/buttermilk, lemon juice, lemon zest, and eggs.
- Add the wet ingredients to the dry ingredients and fold together once or twice to start combining (stop stirring before it's fully combined; it's ok if there are dry streaks remaining). Add the melted butter and gently fold/stir until just combined. Don't overmix or the muffins might be dry and tough!
- Fill the muffin cups about 2/3 of the way full (I use this handy dandy #20 cookie scoop to fill the muffin tins).
- Bake for 17-20 minutes until the top springs back lightly to the touch.
- For the glaze, while the muffins bake, simmer the sugar and lemon juice together in a small pan on the stove, for about 5 minutes until the mixture is thickened into a light syrup. Remove from the heat.
- Pretty quickly after the muffins come out of the oven (within 2-3 minutes), keeping the muffins in the tin, brush the top of the muffins equally with the lemon syrup. Sprinkle with coarse sugar, if using.
- Let the muffins cool another minute or two in the muffin tin before removing to a wire rack to cool completely.
Nutrition Facts : ServingSize 1 Muffin, Calories 181 kcal, Carbohydrate 29 g, Protein 3 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 31 mg, Sodium 176 mg, Fiber 1 g, Sugar 14 g
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 AND POPPY SEED MUFFINS
A very adaptive recipe for anyone, you can change the lemon juice and poppy seeds to anything you want!
Provided by Cool2cook
Time 15m
Yield Makes 12 muffins
Number Of Ingredients 0
Steps:
- Pre-heat oven to 180 degrees
- measure out the ingredients (If you desire then change the poppy seeds and lemon juice for whatever you want, I recommend dark chocolate and banana)
- Put all the ingredients in a food processor or mix by hand
- Pour the mixture into paper cases
- put in the oven on the middle shelf and cook for 15 mins
- when the cakes are golden brown, remove them from the oven and stab with a skewer, if it comes out clean then they are done but if not then put them back for a few more minuets
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
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
More about "lemon poppy seed muffins food"
LEMON POPPY SEED MUFFINS - CHATELAINE
From chatelaine.com
3.2/5 (171)Estimated Reading Time 1 minServings 12Calories 262 per serving
LEMON POPPY SEED MUFFINS RECIPE - FOOD FANATIC
From foodfanatic.com
3.1/5 (19)Total Time 44 minsCategory LunchboxCalories 235 per serving
LEMON POPPY SEED MUFFINS RECIPE - SIMPLY RECIPES
From simplyrecipes.com
4.6/5 (30)Category Baking, Lemon, Muffin, Poppy SeedCuisine AmericanTotal Time 50 mins
LEMON POPPY SEED LOAF (THE BEST) | RICARDO
From ricardocuisine.com
5/5 (96)Category DessertsServings 10Total Time 1 hr 25 mins
GLUTEN-FREE LEMON POPPYSEED MUFFINS - EATING BIRD FOOD
From eatingbirdfood.com
4.6/5 (33)Category BreakfastCuisine AmericanCalories 291 per serving
- In a medium bowl, mix together eggs, coconut sugar, coconut oil, lemon juice and lemon zest with a whisk. I made a note to make sure your eggs and lemon juice are at room temperature otherwise the coconut oil will solidify and create clumps. If this does happen, you can set the mixing bowl on the warm part of your oven as it’s preheating or set the bowl in a larger bowl of hot water until the coconut oil melts again. Just be sure you don’t get it too hot or else the eggs will start cooking.
- In another mixing bowl, whisk together the almond flour, coconut flour, baking powder and poppy seeds. Pour the liquid mixture into the bowl with the dry and stir until mixture is fully combined without any lumps.
- Pour the batter evenly into the prepared muffin tin, filling each cavity about ⅔ of the way full. Bake for 23-25 minutes or until a toothpick inserted in the center of the muffin comes out clean.
BAKERY STYLE LEMON POPPY SEED MUFFINS - A KITCHEN ADDICTION
From a-kitchen-addiction.com
4.4/5 Total Time 25 minsCategory BreadCalories 319 per serving
- Whisk flour, sugar, poppy seeds, baking powder, baking soda, and salt together in a large bowl.
- In a separate bowl, whisk yogurt, lemon zest, and eggs until smooth. Gently fold yogurt mixture into flour mixture until just combined. Fold in melted butter. Do not overmix. If you overmix, the muffins will be dense.
- Divide batter evenly among prepared muffin cups. (I like to use this ice cream scoop to make it easy) Bake until golden brown and toothpick inserted in the center comes out clean, 20 to 25 minutes. Rotate muffin tin halfway through baking.
GLUTEN FREE LEMON POPPY SEED MUFFINS - WHAT THE FORK
From whattheforkfoodblog.com
4.5/5 (109)Category Breakfast, BrunchCuisine AmericanTotal Time 30 mins
- Preheat oven to 400 degrees and line a 12-cup muffin tin with paper liners or spray with non-stick spray.
- In a large bowl, whisk together the gluten free flour, xanthan gum, poppy seeds, baking powder, baking soda, salt, granulated sugar, and lemon zest. Set aside.
- In a medium bowl, whisk together the eggs, fresh lemon juice, lemon extract, oil, and coconut milk until completely combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Transfer the batter to the 12 muffin cups, they will be almost filled.
LEMON POPPY SEED MUFFINS - JO COOKS
From jocooks.com
4.5/5 (43)Total Time 35 minsCategory BreakfastCalories 264 per serving
- Prep the oven and muffin pan: Preheat oven to 400 F degrees. Spray a 12 mold regular-size muffin pan with cooking spray.
LEMON POPPYSEED MUFFINS RECIPE | ZERO CALORIE SWEETENER ...
From splenda.com
Cuisine BreadsTotal Time 35 minsCategory Splenda® Original SweetenerCalories 180 per serving
- In a bowl, combine cake flour, Splenda Sweetener, sugar, and butter. Using an electric mixer, mix on medium speed for 1–2 minutes until butter is blended in and the mixture is crumbly.
- In another bowl, whisk together buttermilk, lemon juice, lemon zest, eggs, and vanilla extract. Add ⅔ of the buttermilk mixture to the flour mixture. Mix on medium speed until smooth, then beat on medium-high speed about 45–60 seconds until the batter is light and fluffy.
EASY LEMON POPPY SEED MUFFINS (VIDEO) - TATYANAS EVERYDAY FOOD
From tatyanaseverydayfood.com
4/5 (2)Calories 367 per servingCategory Breakfast & Brunch, Dessert
- Preheat the oven to 350F/177C. Prepare your muffin tins by lining the cups with liners, or use a starched baking spray and spray the inside of the tins very well. This recipe will make 12 jumbo muffins or 24 regular, cupcake size muffins.
- In a measuring cup, combine the milk and lemon juice to make buttermilk. Whisk the lemon juice into the milk and let it stand for 5 minutes. You can also use store-bought buttermilk. Meanwhile, in a large mixing bowl, combine the eggs, sugar, oil and vanilla. Beat for 2 to 3 minutes, until the eggs are smooth. Add in the soured milk and mix again for a minute, until well combined.
- In a separate bowl, combine the dry ingredients: flour, baking soda, baking powder and salt. Sift the dry ingredients into the muffin batter, then mix just until incorporated, about 1 minute. Do not overmix the batter! Add in the poppy seeds and zest from 2 to 4 lemons, then stir to combine. Watch my video recipe to see how I make these!
- Fill each muffin tin with batter, filling the tin a little more than 1/2 way. Do not overfill the tins; the batter rises quite a bit! Bake the muffins in the preheated oven for 27 to 30 minutes if using jumbo muffin tins, until the tops are golden brown. If using regular, cupcake tins, reduce the baking time to 22 to 25 minutes.
LEMON POPPY SEED MUFFINS - HANDLE THE HEAT
From handletheheat.com
4.9/5 (32)Category Breakfast, DessertCuisine AmericanTotal Time 30 mins
- In a large bowl whisk together the flour, sugar, poppyseeds, baking powder, baking soda, and salt.
- In a small bowl whisk together the milk, butter, egg, juice, and zest. Pour into the dry ingredients and stir with a rubber spatula until just combined. Do not overmix, there should be a couple streaks of flour remaining. Divide evenly among the muffin tin cups.
BAKERY STYLE LEMON POPPY SEED MUFFINS - COPYKAT RECIPES
From copykat.com
5/5 (3)Total Time 34 minsCategory BreakfastCalories 342 per serving
- In a small bowl combine powdered sugar, milk, lemon extract, and lemon zest. Stir until well blended. When the muffins have cooled to room temperature, you can drizzle the glaze over the muffins.
LEMON-POPPY FLAX SEED MUFFINS RECIPE - EMILY FARRIS | FOOD ...
From foodandwine.com
Servings 6Total Time 55 minsCategory Muffins
- In a large bowl, rub the sugar and lemon zest together with your hands until the sugar and lemon juice are combined. Whisk in the flour, baking powder, baking soda, salt, and flax seed meal. In a separate bowl, whisk the sour cream, eggs, vanilla, lemon juice and melted butter together until until all of the ingredients are blended. Pour the wet ingredients over the dry ingredients and stir to blend. Stir in the poppy seeds and 2 tablespoons of the flax seeds.
- Using a measuring cup or scoop, evenly divide the batter between the muffin cups. Sprinkle the remaining flax seeds on top of the muffins. Bake, uncovered, for 20 to 30 minutes or until the tops begin to turn golden brown and a toothpick inserted in the middle of a muffin comes out clean. Cool the pan on a rack for 5 to 10 minutes before serving.
LEMON POPPY SEED MUFFINS - KING ARTHUR BAKING
From kingarthurbaking.com
4.2/5 (25)Total Time 30 minsServings 12Calories 300 per serving
- Preheat the oven to 400°F. Lightly grease (or line with muffin papers) the wells of a 12-cup muffin pan., To make the muffins: Whisk together the flour, sugar, cornmeal, juice powder or zest, poppy seeds, baking powder, and salt.
- Set aside., Whisk together the milk, eggs, butter, and extracts., Add the wet ingredients to the dry, stirring until everything is evenly moistened., Divide the batter among the prepared muffin cups, filling them almost full., Bake the muffins for 18 to 20 minutes, until a cake tester or toothpick inserted in the center of a muffin comes out clean.
- Remove the muffins from the oven, and after 5 minutes transfer them from the pan to a rack., To make the glaze: Stir all the ingredients together, adding more milk or sugar if necessary to make the glaze spreadable., Spread the glaze atop each warm muffin.
HOMEMADE LEMON POPPYSEED MUFFINS - THESTAYATHOMECHEF.COM
From thestayathomechef.com
4/5 (2)Total Time 30 minsCategory BreakfastCalories 237 per serving
VEGAN LEMON POPPY SEED MUFFINS - FROM MY BOWL
From frommybowl.com
5/5 (3)Category BreakfastCuisine AmericanTotal Time 37 mins
OAT & LEMON POPPY SEED MUFFINS: THE HEALTHY WAY TO SNACK
From thesouthafrican.com
5/5 (1)Total Time 45 minsCategory SnacksCalories 152 per serving
LEMON POPPY SEED OLIVE OIL MUFFINS - REAL FOOD WITH JESSICA
From realfoodwithjessica.com
5/5 (1)
LEMON POPPY SEED MUFFINS RECIPE
From crayonsandcravings.com
4.9/5 (8)Total Time 40 minsCategory BreakfastCalories 321 per serving
LEMON-POPPY SEED MUFFINS - TASTY KITCHEN
From tastykitchen.com
5/5
LEMON AND POPPY SEED MUFFINS - GLUTEN-FREE HEAVEN | GLUTEN ...
From freefromheaven.com
Cuisine American, BritishCategory Afternoon Tea, DessertServings 12
BRUNCH LEMON POPPYSEED MUFFINS WITH ICING SUGAR, LEMON JUICE
From more.ctv.ca
Servings 12Category Brunch
THE ULTIMATE HEALTHY LEMON POPPY SEED MUFFINS {1-BOWL ...
From amyshealthybaking.com
5/5 (3)
HEALTHY LEMON POPPYSEED MUFFINS - FOOD WITH FEELING
From foodwithfeeling.com
2.3/5 (3)Total Time 20 minsEstimated Reading Time 2 mins
LEMON POPPY SEED MUFFINS RECIPE - FOOD.COM | RECIPE ...
From pinterest.com
5/5 (107)Estimated Reading Time 1 minServings 10-12Total Time 45 mins
LEMON-POPPY SEED ANGEL MUFFINS RECIPE - FOOD AND WINE
From foodandwine.com
Servings 12
10 BEST HEALTHY LEMON POPPY SEED MUFFINS RECIPES | YUMMLY
From yummly.com
LEMON POPPYSEED MUFFINS — SWEETS YOU CAN EAT
From sweetsyoucaneat.com
ALMOND FLOUR LEMON POPPY SEED MUFFINS - KETO MEAL PLAN
From ketogenicdietprogram.vitabz.com
LEMON POPPY SEED MUFFINS - LOVELY DELITES
From lovelydelites.com
RECIPE OF THE DAY: LEMON POPPY SEED MUFFINS
From citizen.co.za
LEMON POPPY SEED MUFFINS - BAKECELLENCE
From bakecellence.com
LEMON POPPY SEED LOAF CAKE - DENSE & TASTY - THAT SKINNY ...
From thatskinnychickcanbake.com
LEMON POPPY SEED MUFFINS - EAT LIVE THRIVE DIET
From eatlivethrivediet.com
EASY VEGAN LEMON POPPY SEED MUFFINS - SPLURGE WITH ELLA
From splurgewithella.com
HEALTHY LEMON POPPY SEED MUFFINS (MADE WITH OLIVE OIL)
From abrightmoment.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love