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
3-INGREDIENT SOUR CREAM MUFFINS
Steps:
- Preheat oven to 350° F. Line 9 standard-size muffin cups with paper liners; fill any empty muffin cups in the pan with water. Set aside.
- In a large bowl, combine the self-rising flour, melted butter and sour cream. Stir just until a thick dough comes together; do not over-mix.
- Spoon the batter into the prepared muffin cups, filling each cup to the top.
- Bake for 25-28 minutes, or until the tops are golden brown.
- Brush the warm muffins with 1 tablespoon of melted butter. Let cool for a few minutes in the pan, and then serve warm or transfer to a wire rack to cool completely.
Nutrition Facts : ServingSize 1 muffin, Calories 239 kcal, Carbohydrate 21 g, Protein 4 g, Fat 16 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 40 mg, Sodium 111 mg, Fiber 1 g, Sugar 1 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.
ORANGE SCENTED SOUR CREAM MUFFINS WITH POPPY SEED STREUSEL
I make these muffins every Christmas and this year I made them for Thanksgiving too - they smell and taste amazing, lots of different flavors going on with a pretty poppy seed streusel on top! Always a big hit! Recipe comes from the Cooking Light 2005 Holiday magazine (the ultimate resource for holiday cooking!!) and I can't believe no one has posted them yet!
Provided by Brooke the Cook in
Categories Quick Breads
Time 33m
Yield 18 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375 and prepare muffin tins.
- Prepare Struesel - combine all ingredients. Set aside.
- For the muffins, in a large bowl, combine flour, sugar, baking powder, baking soda and salt, if using, until combined. Make a well in the center.
- In a separate medium bowl, combine buttermilk and remaining muffin ingredients.
- Pour mixture into well of flour mixture.
- Stir with a wooden spoon until just combined - will be lumpy.
- Spoon batter into muffin cups and sprinkle evenly with poppy seed struesel.
- Bake for 18-20 minutes until golden brown.
- Remove to wire racks to cool immediately.
- These freeze well. Place on counter several hours until thawed or, if eating directly from freezer, reheat in microwave for 15 seconds until warm (not hot).
Nutrition Facts : Calories 145.5, Fat 5.2, SaturatedFat 3.1, Cholesterol 25.1, Sodium 142.4, Carbohydrate 22.5, Fiber 0.5, Sugar 10.6, Protein 2.3
SOUR CREAM MUFFINS WITH POPPY SEED STREUSEL
I have the hardest time making muffins. They tend to be dry and/or heavy. Luckily, this recipe is the exception so I make them often. I use large muffin pans (6 muffins instead of 12). The recipe below says the yield is 15. With the large pans, I get 8-9.
Provided by Marlene York
Categories Other Breakfast
Time 35m
Number Of Ingredients 15
Steps:
- 1. FOR THE STREUSEL: In a small bowl, combine 3 tablespoons granulated sugar, 2 tablespoons all purpose flour, 1 tablespoon melted butter and 1 teaspoon poppy seeds. Set aside.
- 2. FOR THE MUFFINS: Preheat oven to 375 degrees. Spray muffin pans with non-stick cooking spray. Set aside.
- 3. In a large bowl, sift together 2 cups flour, baking powder, baking soda and salt. Mix in 3/4 cup granulated sugar. (I sometimes add additional poppy seeds to batter.) In a small bowl, blend together remaining ingredients.
- 4. Make a well in flour mixture and add the wet ingredients stirring just until moist. Spoon batter into muffin cups about half full. Sprinkle streusel evenly over the batter.
- 5. Bake for 18-20 minutes or until golden brown. Remove from muffin pans immediately. East immediately or cool completely and freeze.
POPPY SEED MUFFINS
Meet the Cook: Because these muffins are a bit heavier than many of the snack type, they are perfect for when you wake up hungry. They're quick and easy, too. I adapted them from a poppy seed quick bread I was served once at a neighbor's. My husband and I are the parents of three sons - 16, 15, and 12. -Kathy Smith, Granger, Indiana
Provided by Taste of Home
Time 30m
Yield about 8 dozen mini-muffins or 24 standard-size muffins.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the flour, sugar, poppy seeds, baking powder and salt. In another bowl, whisk the eggs, milk, oil and extracts; stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Serve warm.
Nutrition Facts : Calories 242 calories, Fat 11g fat (2g saturated fat), Cholesterol 29mg cholesterol, Sodium 189mg sodium, Carbohydrate 34g carbohydrate (21g sugars, Fiber 0 fiber), Protein 3g protein.
SOUR CREAM MUFFINS WITH POPPY SEED STREUSEL
Steps:
- 1. preheat oven to 375 2. to prepare streusel, combine first 4 ingredients in a small bowl; set aside. 3. to prepare muffins, lightly spoon 2 cups flour into dry measuring cups; level with a knife. combine 2 cups flour, 3/4 cup sugar, baking powder, baking soda, and salt in a medium bowl, stirring with a whisk. make a well in center of mixture. combine buttermilk and remaining ingredients except cooking spray in a small bowl; add to flour mixture, stirring just until smooth. spoon batter into 15 muffin cups coated with cooking spray. sprinkle streusel evenly over batter. Bake at 375 for 18 minutes or until golden brown. remove muffins from pans immediately; place on a wire rack.
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