Best Orange Lemon Poppy Seed Muffins Recipes

SPRING ESSENTIALS: LEMON/ORANGE POPPY SEED MUFFINS

Steps:

• 1. PREP/PREPARE
• 2. Gather your Ingredients (mise en place).
• 3. Chef's Note: If you prefer, you can make these as full-sized muffins. You will just have to increase your cooking time by a few minutes, to accommodate the bigger muffins.
• 4. Place a rack in the middle position, a heat the oven to 350f (175c).
• 5. In a small bowl, add the salt, baking powder, baking soda and flour, and then whisk until combined.
• 6. In a large bowl add the sugar, butter, milk, sour cream, egg, orange zest, lemon zest, lemon juice, and poppy seeds, and whisk until combined.
• 7. Use a spatula to slowly fold the dry ingredients into the bowl with the wet ingredients.
• 8. Chef's Note: Be careful not to over mix the ingredients.
• 9. Add some mini cups into a mini pan.
• 10. Add a heaping tablespoon of batter to each mini cup.
• 11. Place into the oven and bake until the batter rises, about 18 - 22 minutes.
• 12. Chef's Tip: A toothpick placed into the center of the mini muffin should come out clean.
• 13. Remove from the oven, and allow to cool, about 10 - 15 minutes.
• 14. Chef's Note: Mix the ingredients together for the glaze, and drizzle on the tops of the mini muffins. FYI: I do a DOUBLE glaze.
• 15. PLATE/PRESENT
• 16. Place them on a nice serving plate, and serve with your favorite tea or coffee. Enjoy.
• 17. Keep the faith and keep cooking.

ORANGE LEMON POPPY SEED MUFFINS

Steps:

• Preheat oven to 425°F Spray or line with paper cups a 12-count muffin tin. Set aside.
• In a large bowl, whisk the flour, granulated sugar, brown sugar, poppy seeds, baking powder, baking soda, and salt together until thoroughly mixed. Set aside.
• In a medium bowl, whisk the melted butter, lemon and orange juices, lemon and orange zests, together until combined.
• Add the eggs, one at a time, whisking after each addition. Whisk in the yogurt and vanilla. Pour the wet ingredients into the dry ingredients and gently mix together until no pockets of flour remain. Do not over mix. The batter is extremely thick.
• Spoon the thick batter into the muffin tins, filling them all the way to the top. Bake for 5 minutes at 425F degrees. Keeping muffins in the oven, reduce oven temperature to 375 F and continue to bake for 10-13 minutes longer until tops are lightly golden.
• A toothpick inserted in the center should come out clean. Allow to cool for 10 minutes.
• Muffins stay fresh in an airtight container at room temperature for up to 5 days.

ORANGE LEMON POPPY SEED MUFFINS

Steps:

• Preheat oven to 425F degrees. Spray 12-count muffin pan with nonstick spray. Set aside.
• In a large bowl, whisk the flour, granulated sugar, brown sugar, poppy seeds, baking powder, baking soda, and salt together until thoroughly mixed. Set aside.
• In a medium bowl, whisk the melted butter, lemon juice, lemon zest, orange juice, and orange zest together until combined. Add the eggs, one at a time, whisking after each addition.
• Whisk in the yogurt and vanilla. Pour the wet ingredients into the dry ingredients and gently mix together until no pockets of flour remain. Do not overmix. The batter is extremely thick.
• Spoon the thick batter into the muffin tins, filling them all the way to the top. Sprinkle each with coarse sugar. Bake for 5 minutes at 425F.
• Keeping the muffins in the oven, reduce oven temperature to 375F and continue to bake for 10-13 minutes longer until tops are lightly golden. A toothpick inserted in the center should come out clean.
• Allow to cool for 10 minutes. Top with additional lemon and/or orange zest if desired (optional).
• Muffins stay fresh in an airtight container at room temperature for up to 5 days. Try them with a simple lemon glaze too!