Best Lemon Oatmeal Poppy Seed Muffins Recipes

Lemon Oatmeal Poppy Seed Muffins image

Provided by Roxygirl in Colorado

Time 30m

Yield 12 muffins

Number Of Ingredients 14

1 1/2 cups all-purpose flour
1 cup oats
2/3 cup sugar
4 teaspoons poppy seeds
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup milk
1/4 cup oil
1 eggs or 2 egg whites
1 tablespoon lemon juice (I usually omit the lemon juice or peel since my son doesn't like lemon. Instead, I add 1 teaspoon of)
2 teaspoons grated lemon rind
1 tablespoon sugar
1 tablespoon butter
1/4 cup oats

Steps:

Heat oven to 400 degrees .
Line 12 muffin cups with baking cups or lightly grease bottoms only.
Mix streusel and set aside(I pulse the topping in a mini food processor. I like how the topping comes out this way).
Muffin: Combine dry ingredients and mix well. Add liquids and mix just until dry ingredients are moist.
Fill muffin cups.
Sprinkle streusel over muffins and pat gently.
Bake 18-20 minutes.
Note: I made 10 muffins since I fill the pan to the top!

Lemon Poppy-Seed Muffins image

Provided by Martha Stewart

Time 1h55m

Yield Makes 12

Number Of Ingredients 10

2 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon coarse salt
1 cup sugar, plus more for sprinkling (optional)
2 large eggs, room temperature
1 1/2 teaspoons lemon zest plus 1/4 cup lemon juice
1/4 cup whole milk, room temperature
1 stick unsalted butter, melted and cooled
3 tablespoons poppy seeds, plus more for sprinkling (optional)

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.

Lemon Poppy Seed Muffins image

Provided by Dine Dish

Time 45m

Yield 10-12 serving(s)

Number Of Ingredients 12

1/2 cup sweet creamy butter, softened
2/3 cup sugar
2 large eggs, separated
1 1/3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons poppy seeds
2 lemons, zest of, grated
1/4 teaspoon salt
1/2 cup buttermilk or 1/2 cup plain yogurt
2 tablespoons lemon juice
1 teaspoon vanilla

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.