Best Spring Essentials Lemonorange Poppy Seed Muffins Recipes

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.

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.