Best Lemon And Poppy Seed Muffins Recipes

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.

VEGAN AND GLUTEN-FREE LEMON POPPY SEED MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease 18 muffin cups or line cups with paper liners.
• Whisk soy milk and apple cider vinegar together in a bowl. Set aside and allow to curdle to create "buttermilk", about 10 minutes.
• Stir gluten-free flour, baking powder, baking soda, salt, and poppy seeds together in a separate bowl. Whisk together sugar, oil, and lemon zest together in a large bowl. Slowly stir in lemon juice, vanilla extract, and "buttermilk"-mixture. Add flour mixture and mix until batter is combined.
• Spoon batter into the prepared muffin cups, filling each 2/3 full.
• Bake in the preheated oven until tops spring back when lightly pressed and a toothpick inserted into the center of a muffin comes out clean, 18 to 20 minutes. Cool in tins for 5 minutes. Transfer to a wire rack to cool completely, 10 to 15 minutes.
• While the muffins are cooling, whisk together confectioners sugar and 2 tablespoons lemon juice in a small bowl and create a smooth glaze. After the muffins have cooled, drizzle glaze on muffin tops.

LEMON AND POPPY SEED MUFFINS

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