Best Spring Essentials Lemonorange Poppy Seed Muffins Recipes

LEMONY POPPY SEED MUFFINS

Lemony Poppy Seed Muffins image

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

Ingredients

1/2 cup butter, softened
3/4 cup sugar
2 large eggs, room temperature
3/4 cup sour cream
1/4 cup lemon juice
3 teaspoons lemon extract
1 teaspoon vanilla extract
1 teaspoon grated lemon zest
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons poppy seeds

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.

SPRING ESSENTIALS: LEMON/ORANGE POPPY SEED MUFFINS

Spring Essentials: Lemon/Orange Poppy Seed Muffins image

You could say that I'm pushing the season. As a matter of fact, we are currently in the midst of Winter, and Spring is still two months down the road. With that said, these mini lemon/orange poppy seed muffins are light and buttery, and each bite elicits memories of Springtime. Serve them for an afternoon tea, out by the pond,...

Provided by Andy Anderson !

Categories Cakes

Time 30m

Number Of Ingredients 18

Ingredients

PLAN/PURCHASE
THE MINI MUFFINS
2 c flour, all-purpose variety
1 tsp baking powder
1/4 tsp baking soda
1/4 salt, kosher variety
1/2 c sugar, granulated variety
6 Tbsp sweet butter, unsalted
1/2 c milk, full fat
1/2 c sour cream
1 large egg, farm fresh
1 Tbsp lemon zest, freshly grated
1 Tbsp orange zest, freshly grated
2 Tbsp lemon juice, freshly squeezed
4 tsp poppy seeds
POPPY SEED GLAZE
2 Tbsp lemon juice, freshly squeezed
1 c confectioner's sugar

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.