Lemon Yogurt Poppy Seed Muffins Lighter Food

LEMON POPPY SEED MUFFINS

Steps:

• Preheat oven to 425 degrees F. Lightly coat a muffin tin with baking spray or line with paper cups. (This recipe usually yields 11-12 regular-sized muffins.)
• Using an electric mixer, beat the butter and sugar together on high speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl, add the eggs, yogurt, and vanilla extract, and beat again until well-combined.
• Sprinkle flour, poppy seeds, baking soda, baking powder, and salt over the wet ingredients and beat on low speed. Add milk and lemon juice and beat on low speed just until the batter is even. Don't over mix.
• Divide batter evenly among muffin cups, filling each about 3/4 full. Bake at 425 for 5 minutes, then, without opening the oven door, reduce the temperature to 350 and bake for another 12-15 minutes. When done, the muffins will be lightly golden on top and a toothpick inserted into the centers will come out clean.
• Let cool for about 10 minutes in the pan, then remove to a wire rack to cool completely.
• To make the glaze, combine powdered sugar and lemon juice in a small bowl or liquid measuring cup. Whisk or stir with a fork to combine, and drizzle over the muffins as desired.

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.

LEMON POPPY SEED MUFFINS

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

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.

LEMON YOGURT-POPPY SEED MUFFINS

Steps:

• Heat oven to 400°F. Grease bottoms only of 12 regular-size muffins cups, or line with paper baking cups. In large bowl, beat milk, oil, yogurt and egg. Stir in remaining muffin ingredients until flour is moistened. Divide batter evenly among muffin cups.
• Bake 16 to 18 minutes or until golden brown. Immediately remove from pan. In small bowl, mix powdered sugar and lemon juice until smooth and thin enough to drizzle. Drizzle over warm muffins.