PEACHY POPPY SEED MUFFINS
I discovered this recipe several years ago and have made it many times since. You might be surprised that the "secret ingredient" is peach baby food- it makes these tasty muffins moist. My family loves them.
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- In a bowl, cream butter and sugar. Add eggs and vanilla; mix well. Combine the flour, poppy seeds, baking soda and salt; add to creamed mixture alternately with baby food. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until muffins test done.
Nutrition Facts :
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.
POPPY SEED MUFFINS
These are the best muffins I have ever made. They are not low-fat but I don't worry. (I can watch other stuff - these are too good) I make them in the jumbo muffin pans but they will work in the normal size - just adjust the baking time.
Provided by Liz R.
Categories Bread Quick Bread Recipes Muffin Recipes Poppy Seed Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 15
Steps:
- Beat together the eggs, 2 1/2 cups white sugar and vegetable oil. Add in milk, salt, baking powder, poppy seeds, vanilla, almond flavoring, and flour. Mix well.
- Bake in paper lined muffin cups (filled 3/4 full or 3 small greased loaf pans) at 350 degrees F (175 degrees C) for 15-20 minutes for muffins and 50-60 minutes for loaves. The tops should be browned and a toothpick inserted in the center should come out clean.
- Remove muffins as soon as you can while still warm/hot and dunk tops into glaze. Turn right side up and cool on a cookie rack. With loaves just pour the glaze evenly over the three loaves while still in pans. Let cool to a warm temp. and remove from pans. Yes, it is a little messy but it is really good.
- To Make Glaze: In a saucepan over low heat, combine 3/4 cup sugar, orange juice, 1/2 teaspoon vanilla, 1/2 teaspoon almond flavoring and 2 teaspoons melted butter. Warm in pan until the sugar is dissolved. Pour over loaf pans or dunk muffin tops into glaze when cooled to room temperature. (Omit the glaze altogether if you don't like the mess.)
Nutrition Facts : Calories 557.2 calories, Carbohydrate 80.6 g, Cholesterol 50.7 mg, Fat 23.9 g, Fiber 1 g, Protein 6 g, SaturatedFat 4 g, Sodium 387.4 mg, Sugar 56.4 g
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 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.
POPPY SEED PEACH MUFFINS
These tasty muffins use can quickly be made even when peaches are not in season because they use a jar of peach baby food. They come out so moist they practically melt in your mouth.
Provided by Chef Buggsy Mate
Categories Quick Breads
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- In a mixing bowl, cream butter and sugar.
- Add eggs and vanilla; mix well.
- Combine the flour, poppy seeds, baking soda and salt.
- Add to the creamed mixture alternately with baby food.
- Fill paper-lined muffin cups two-thirds full.
- Bake at 350 degrees for 20-25 minutes or until a toothpick inserted in center of muffin comes out clean.
Nutrition Facts : Calories 226.5, Fat 11.2, SaturatedFat 6.4, Cholesterol 56.4, Sodium 251, Carbohydrate 29.2, Fiber 0.8, Sugar 18.4, Protein 2.9
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