Mimis Lemon Poppy Seed Muffins Food

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.

LEMON-POPPY SEED MUFFINS

Steps:

• Preheat the oven to 375 degrees F. Grease eight wells of a muffin tin or line them with paper liners.
• In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and poppy seeds until combined. Add the lemon zest and orange zest and whisk to combine.
• In a small bowl, combine the egg, milk, vanilla, and oil. Stir to combine. Add the lemon juice and stir. Add the egg mixture to the flour mixture, stirring to combine.
• Fill the prepared wells of the muffin tin three-quarters full with the batter. Sprinkle the tops with sugar. Bake for 15 to 20 minutes, rotating the pan after 8 minutes, until the muffins are golden brown on top and spring back when lightly touched in the center.

POPPY SEED MINI MUFFINS

Steps:

• Preheat oven to 400°. In a large bowl, whisk the first five ingredients. In another bowl, whisk remaining ingredients until blended. Add to flour mixture; stir just until moistened., Fill greased or paper-lined mini-muffin cups two-thirds full. Bake 12-15 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. 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.

MOIST AND FLUFFY LEMON POPPY SEED MUFFINS

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.

LEMON POPPY SEED MUFFINS

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Line 10 muffin cups with muffin liners or grease with butter or non-stick spray.
• In a large bowl, beat together the granulated sugar and oil with an electric mixer over medium speed. Add the eggs and lemon zest and beat until well-combined.
• In a separate bowl, sift together the flour, baking powder, and salt. Stir in the poppy seeds.
• Gently mix the dry ingredients with the wet mixture alternately with the buttermilk and 2 tablespoons lemon juice. Beat just until smooth. Stir in the vanilla.
• Spoon the batter into the prepared muffin cups. Bake for 25 to 35 minutes, or until the tops are golden and bounce back when lightly pressed. Let the muffins cool in the tin for 10 minutes, then transfer them onto a wire rack to cool completely.
• While the muffins are cooling, make the glaze. Whisk together the powdered sugar and 2 tablespoons of lemon juice. Drizzle over cooled muffins. Serve and enjoy!

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.

MIMI'S LEMON POPPY SEED MUFFINS

Steps:

• In a bowl combine the flour, powder, and salt; set aside.
• With an electric mixer combine the butter, lemon rind, sugar, and lemon juice; cream till light and fluffy--about 2 minutes.
• Add eggs, one at a time beating well after each addition.
• Stir in poppy seeds.
• Fold in the flour mixture alternately with the milk.
• Do not overmix the batter.
• Put in paper-lined tins.
• Bake at 375 dgrees for about 25 minutes.
• GLAZE: While baking, mix the confectioners sugar with the lemon juice, vanilla, and almond.
• When the muffins come out of the oven generously brush each one with the lemon glaze; remove from pan and put on rack to cool for 10 minutes before serving.

LEMON POPPY SEED MUFFINS

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.

LEMON POPPY SEED MUFFINS

Steps:

• Preheat oven to 350.
• Blend cake mix, pudding mix, and poppyseeds.
• In seperate bowl combine eggs, water and oil.
• Blend in dry ingredients and stir well.
• Fill muffin cups 2/3 full and bake at 350 for 20 minutes.